I baked Cumin Pepper Crisps, a new recipe in my files, for the occasion. These savory cocktail wafers, which can be baked a day ahead, are good warm or at room temperature. Process, pulsing, until ingredients are combined and dough forms rough ball. Remove from bowl. Shape dough, which will be soft, into log 2 inches in diameter and 8 inches long.
Wrap log tightly in plastic wrap and roll on counter to make compact.
Place log in freezer to firm, about 1 hour. Transfer to refrigerator if not using immediately. It can be frozen up to 2 weeks if wrapped tightly in plastic wrap, then in foil. Press some whole cumin seeds on top of each round. Remove from oven and leave on baking sheet 5 minutes.