My imagination when it comes to cookies is fairly limited. I am usually seduced by a good, gooey chocolate chip cookie or ones stuffed full of nuts and dried fruit, and while there will always be a place in my head, heart and stomach for cookies like that, I get excited when I see something I have never thought of before, especially when it comes from a source as deliciously reliable as Yotam Ottolenghi. I have to say, Jerusalem is still my favourite cookbook that I have. My collection is not vast but I always go to it for some inspiration when I am in a rut. I have cooked tons of his savoury dishes, some of which I have shared here (often with very few adaptations). But I got sucked in to his wonderful dessert chapter and these cookies really stood out to me for a bunch of reasons.