Mortadella cookies from The New York Times Cooking by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate dough at least 2 hours.

  • Lsblackburn1 on December 22, 2025

    These were a very tasty failure for me. I found the dough difficult to work with (dry) and end up rolling too small cylinders and not really getting the nuts incorporated. Baked them up anyway and the result was delicious and chewy cookies. Good thing I wasn’t planning on giving these to anyone because they are not beautiful!

  • inflytur on December 15, 2025

    Interesting recipe that looks delightful. Keep in mind that it needs a couple of ingredients that may only be possible to buy online. I gave up looking for raw pistachios and macadamias after a couple of store and used roasted unsalted ones. I suspect the flavor would have been even better with the called for ingredients.

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