Q: I need your help in finding an Italian lemon drop cookie. I found it in a paper or magazine very long ago, not sure. I tried the computer, not lucky. I will tell you the difference in this cookie is it has half-and-half in it. It is so good. — Rachelle Lupardo, Boynton Beach
A: I love it when the culinary stars in my world align, as they did this week. My daughter Ruby's fifth-grade class had just finished reading "The Lemonade War" by Jacqueline Davies. The day I read Rachelle's letter, Ruby's teacher asked if we'd bring in a lemon treat for the class. Perfect!
Rachelle's request sounds like a classic southern Italian cookie known as anginetti. Like most Italian cookies, I enjoy that they are not overly sweet. The texture is more cake-like than cookie, similar to a black and white cookie. I found a recipe online with half-and-half, but that's not something I normally keep on hand and the recipe called for just 1 tablespoon. Hardly enough to make me want to buy a pint. Another recipe had crushed lemon drops in them, but I wanted something more traditional and couldn't fathom any nonna in Naples crushing candies for a cookie! So I adapted a few recipes into one. An Italian espresso or a spot of tea would make an ideal pairing.
Q: The coleslaw at Houston's in Pompano Beach is the best I have ever tasted. Would you see if the chef would share his recipe? It is really delicious. — Mary Margaret DeBais, Pompano Beach
A: Like Mary Margaret, people go crazy for this slaw. It has been a popular request at Houston's (2821 E. Atlantic Blvd., Pompano Beach; 954-783-9499) for many years. Although Houston's uses a housemade dill pickle relish, storebought will do just fine.