There’s the star-shaped one with the red maraschino cherry in the middle, the “S” shaped one, round frosted ones coated with rainbow sprinkles; little gems made with vanilla, chocolate, or green pistachio batter, hard, dense, crispy, resembling women’s brooches that they used to wear 50 or 60 years ago.
“They’re meant to be dunked in coffee,” my great aunt Theresa explained to me as a child. I was allowed to have coffee only at my great aunt’s house because you simply needed to dunk them or else it just wouldn’t work. Milk is too cold and doesn’t soak in. Tea? You’re kidding, right? No, it had to be coffee with milk and no sugar (the way I drink it to this day) brewed in an antique percolator because it just “tastes better” that way.