These twice-baked Italian dipping cookies are perfect with a glass of milk, or a cup of coffee or tea. They're crisp, nutty, and not too sweet, just right at break time or after dinner. We make them with all purpose flour, our own fresh eggs, butter, sugar, vanilla, baking soda, and salt. We stir in our own fresh pecans, bake them, slice them, and bake them again. Delizioso!
