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From the kitchens of :iocnblimpwolf: of Full Moon Cuisine another two colourful cookies to celebrate the cookie challenge.

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WEEK 16: Hamentashen

It's really amazing what you can learn by sharing a meal with some friends. While having dinner with some Jewish friends, they asked how my cookie challenge was going. They added that their grandmother used to make this one cookie, hamentashen, and that they had not had them in a long time. Well. This seemed like a job for Full Moon Cuisine! These cookies come from the Rhineland area and have quite a dramatic appearance. What's more? They're pretty easy to make and really tasty. Here's what you'll need:

- 4 cups all purpose flour
- 2 tsp baking powder
- Pinch of salt
- 2/3 cup vegetable oil
- 2 large eggs plus 1 egg yolk
- 1 cup sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- Zest of 1 orange
- Juice of 1/2 orange
- Raspberry and apricot preserves
- 1 additional egg (for egg wash)

Note: This recipe will make approximately 3 dozen cookies

To begin, mix your flour, salt, and baking powder together in a bowl and set aside. In a large bowl, mix the sugar, eggs (one at a time), the extra yolk, both types of zest, then the juices together. Slowly add in the dry ingredients (in 3 or 4 additions) until combined. Mix until the ingredients are combined, do not overmix or else your dough will be tough. Lay out a sheet of plastic wrap and dump your dough onto it. Wrap it up and form it into a disc. Now park your dough in the fridge for about 2 hours (this is a sticky dough so it will need some time to set up).

At the end of the 2 hours, preheat your oven to 375 degrees F. Take half of the dough disc (returning the other half to the fridge while you work with the first), and place it between two pieces of lightly floured wax paper. Use a rolling pin to roll your dough out to 1/4" thick. Peel back the top layer of wax paper, then use a 2 1/2-3" cookie cutter (or any round cutter, I used a drinking glass). Transfer the new rounds onto a parchment paper lined baking sheet. Now, take 1 tsp of your preserves and place a dollop in the center of each disc. Now gently turn up one side, then another, pinching them shut, then finally turning up the third, forming a triangle. Make sure that your filling is visible in the middle of these tri-corner cookies. Take your last egg and gently beat it in a bowl, then use a pastry brush to apply it to the cookie (this will help it to brown). Place in your oven and bake for 10-15 minutes (you want to take them out once they look lightly browned). Allow to cool on a cooling rack and serve.

Lending support to the Full Moon Cuisine belief that not all cookies need to be round, hamentashen are a tasty, easy-to-make treat that helped me to let my friends relive some great memories from their childhood. That's what is great about cooking and baking, sharing recipes and memories with your friends. It can help you relive the past, or even to better understand your friends and their culture. To help spread the word, the kitchen will be staying open late tonight. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/

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WEEK 17: Flourless Peanut Butter Cookies

Sometimes taking something simple and nailing the execution is one of the greatest challenges you can face in cooking. Take the peanut butter cookie. A staple, a tradition, and usually... dull. So how do you take this well-known cookie and turn the volume up? How about you take away something that holds back the flavor you want to taste most? In just a small bit of time and with a few ingredients, you can have some excellent PB cookies that will leave your diners wanting more. Here's what you'll need:

- 1 cup creamy peanut butter
- 1 cup sugar
- 1 large egg (at room temp)
- 1 tsp vanilla
- Pinch of salt
- 1/3 cup mini chocolate chips

Note: This recipe will make 18 cookies.

To begin, preheat your oven to 350 degrees F. In a large bowl, mix together the peanut butter, egg, sugar, and vanilla. Once combined, add in the chocolate chips. On a parchment paper lined baking sheet, use a small ice cream scoop to portion out the dough into 18 cookies. Use the tines of a fork to press the dough down (it will not spread when baked) and create a crosshatch pattern atop each cookie. Finally, sprinkle a small bit of salt onto each cookie, then bake for 10 minutes. You will want to take them out when you see the edges turning brown.

By leaving out the flour, the taste of peanut butter will be enhanced. Additionally, baking it in the oven will add to the flavor, giving your cookies a roasted peanut taste. And by incorporating chocolate chips, you will have the best of both worlds in your cookies.

Sometimes the simplest things in life are the best. The key lies in executing your dish perfectly. By taking away a roadblock to flavor, you will have an excellent, simple, and fast treat for your diners. Since they're so easy to make, the kitchen will be staying open late tonight. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/

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Please fave and comment on the original submission:
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Allergy warning – recipe contains peanut, dairy & egg products