Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Finally, more fattening sugary goodness from ! :p

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Week 18: https://www.furaffinity.net/view/7926747/
Week 19: https://www.furaffinity.net/view/7973763/

From the kitchens of blimpwolf we have more cookies from the cookie challenge to delight and astound us.

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Week 18: Dried Cherry Almond Cookies

A convenience provided by purchasing store bought cookies is that you can have them when you want. So, how can you duplicate this at home, without sacrificing flavor? This question is something the kitchens of Full Moon Cuisine took on and found quite the delicious answer. With a few ingredients and a little bit of time, you can have cookies ready to go when you, or your diners, are. Here's what you'll need:

Cookie:

- 1 stick of butter (at room temp)
- 1/2 cup plus 2 tbsp granulated sugar
- 1/4 tsp cinnamon
- Pinch of salt
- 1 1/4 cup all purpose flour
- 1 large egg (at room temp)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup dried cherries (chopped)
- 1/2 cup slivered, blanched almonds (toasted)

Vanilla-Almond Icing:

- 1 1/2 cups powdered (confectioners') sugar)
- 1 tsp vanilla extract
- 1 tsp almond extract
- Milk (as needed to thin out)

Note: This recipe will make approximately 1 1/2 dozen cookies.

To begin, toast your almonds. You can do this by using a dry pan over medium heat for a few minutes, or to bake them on a baking sheet in a 350 degree F oven for approximately 6 minutes. Next, in a large mixing bowl, combine the butter and sugar. Following this, add in your vanilla and almond extracts, salt, cinnamon, and finally the egg. Once combined, stir in your flour in thirds and mix to combine. Finish by stirring in your chopped, toasted almonds and chopped cherries. Turn out your dough onto a sheet of plastic wrap and form it into a 12" log, approximately 1 1/2" thick, then wrap it in the plastic. Let the dough chill in your fridge for at least 2 hours.

Now, if you wanted, you could wrap the dough in a couple of layers of strong plastic wrap and freeze it for up to 3 months. You could then defrost the dough and slice off cookies whenever you want!

But we want cookies now!

Near the end of the 2 hours, preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Take out your log of dough and slice off 1/2" cookies (you should be able to make up to 24 if you are exact). Arrange these cookies on your sheet, spacing them approximately 1" apart, then bake for approximately 15 minutes (until the edges look golden). Allow to cool, and you can add a bit of extra flavor with an icing.

In a bowl, mix the sugar with box extracts, then add in enough milk to have a thick glaze/icing. Use a spoon to gently pour a thin ribbon of the icing across your cookies, then allow them to chill in the fridge so that the icing can harden.

The combination of almonds and tart cherries harkens to the holidays, creating a great blending of flavors for your diners. With such little time needed to prep this dough, you could make several batches and keep them stored in your freezer, ready to pull out whenever you want. In order to prep enough cookie dough to last, the kitchen will be staying open late tonight. Care to place an order?


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Week 19: PBC Cookies

This week, the kitchens of Full Moon Cuisine had a special request. A friend was having a birthday, and a request was made for his favorite cookie combining two of his favorite flavors: chocolate and peanut butter. We had recently made a peanut butter cookie that co-starred chocolate. But this time it was chocolate that needed to take the lead, with peanut butter singing back-up. And with a few ingredients and a little time, you can make a cookie that channels the spirit of the peanut butter cup... only better.

Here's what you'll need:

- 2 sticks of butter (at room temperature)
- 2 extra large eggs (at room temperature)
- 1 cup light brown sugar (lightly packed)
- 1 cup granulated sugar
- 2 tsp vanilla
- 2/3 cups unsweetened cocoa powder
- 2 cups all purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 10 oz package of peanut butter chips

Note: This recipe will make approximately 3 dozen+ cookies.

To begin, preheat your oven to 350 degrees F. In a large bowl, mix the butter and both types of sugar together until light and fluffy. Next, add the vanilla, then combine the eggs (one at a time). After this, add in the cocoa powder and mix together. In a separate bowl, combine the flour, salt, and baking soda, then incorporate these dry ingredients to your wet in thirds. Be sure to only mix enough to combine, don't overmix the batter or else your cookies will be a bit tough. Finally, add in the peanut butter chips and set aside.

Line a cookie sheet with parchment paper, then use a small ice cream scoop (about 1 3/4 inches) and place scoops of the dough on the sheet, about 4 per row. Lightly dampen your fingers and gently press down on the mounds of dough to slightly flatten them (not too much). Bake in the oven for 15 minutes, then allow them to cool for another minute on the sheet before you move them to a cooling rack.

The combination of chocolate and peanut butter is an ancient and powerful one. These cookies allow each ingredient to shine, while highlighting the harmony created by their union. Make a batch of these for a party and guaranteed you won't be bringing any home! To help celebrate this flavor combination, the kitchen will be staying open late. Care to place an order?


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