This is the third Sassy Radish recipe I have made in as many days -- the cookies look absolutely perfect, professional, identical to what would come out of a top-notch bakery. Gently rolled in granulated sugar and cooked until just cracking on top, it's hard to believe they came from my little kitchen. They are also full -- full! -- of rich tastes, which can only be described in terms usually reserved for single malts. They remind me of Christmas, though, which jars with the 30° weather which has finally arrived in Budapest. Provided I can secure more molasses here, I will be making them by the dozens in December. For the recipe, see this site.