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From the kitchens of  BlimpWolf we have two more from the weekly cookie challenge, sensational swirls and sweet honey.

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Week 40 - Chocolate Orange Swirls

Taking two tastes that are fantastic on their own and presenting them in a new way is one of the most fun things you can do in baking. Chocolate and oranges, a great set of flavors, capable of standing on their own, find new life when combined. And with presentation always being a priority, the spiral that results from this union is sure to please. So, with a little time and a little effort, you can make some treats that will wow the eyes and please the palette. Here's what you'll need:

- 2 sticks of butter (at room temp)
- 1 large egg (at room temp)
- 1 tsp vanilla
- 1 1/2 tsp orange extract
- Zest of 1 orange
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 4 oz semisweet chocolate (melted and cooled)
- Pinch of salt

To begin, mix together your dry ingredients (the flour, salt, and baking powder) in a bowl and set aside. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until fluffy, then add in the egg and the vanilla, mixing to incorporate fully before adding the next. Slowly introduce your dry ingredients (in thirds) and mix until the dry has been fully combined. You may need to add 1 tbsp of water or so to the dough, depending on its consistency.

Now, to make our two dough-flavors, we'll need to make two doughs from our one! Divide your dough in half and remove one of the halves to another bowl or onto a piece of plastic wrap. With the remaining dough, add your zest and orange extract, mixing to combine (it will smell great!). Take this dough and wrap it in plastic, parking in your fridge for an hour. Return the unused half of dough to your bowl and pour in the melted semisweet chocolate, mixing to combine. Like before, wrap this dough in plastic (shaped like a ball) and let it chill in your fridge for one hour.

At the end of the hour, take out your doughballs and place each between two pieces of waxed or parchment paper and roll them out to roughly 1/4" in thickness. You'll want to try to have the shape and size of the rolled-out dough be the same for your orange and chocolate. When done rolling out, lay your orange dough atop the chocolate dough (removing the paper) and roll them lengthwise together, firmly pressing to make sure they are tightly layered. Wrap this log of dough in plastic wrap and chill for another hour.

As the hour ends, preheat your oven to 350 degrees F. Remove the firm log of dough. Use a sharp knife (or even unwaxed, flavorless dental floss) and slice rounds of dough of approximately 1/4" in thickness. Place these rounds onto a parchment paper lined baking sheet and bake for approximately 10 minutes, rotating your tray halfway through. Allow these cookies to rest on your sheet for a few minutes before moving to a wire rack to cool completely.

Chocolate and orange are excellent flavors when they meet up. And the swirl of colors will surely please the eyes of your diners before they ever get to try them. To help keep this partnership going strong, the kitchen will be staying open late. 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 41 - German Honey Cookies

Getting the 2012 Cookie Challenge back on track, the kitchens of Full Moon Cuisine looked across the Atlantic and back into history for some inspiration. One of the first sweeteners used in cooking and baking was honey. A seemingly simple ingredient with a long, rich history in food. And what's more, the floral taste can vary depending on what type of honey you have. So, to help celebrate this wonderful ingredient, a cookie that was simple to make, and easy to enjoy was called for. With a little bit of time, you'll have a great treat for your diners. Here's what you'll need:

- 2 sticks of butter (at room temp)
- 1 1/4 cups honey (I had orange blossom on hand, but you can use whatever honey you like)
- 1/2 cup granulated sugar
- 2 eggs (at room temp)
- 1 tsp vanilla
- 4 cups all purpose flour
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- Pinch of salt

Note: This recipe will make approximately 3 dozen cookies.

To begin, preheat your oven to 350 degrees F.

In a saucepan over low heat, combine the butter, sugar, and honey. Stir until the ingredients have melted together into a light, golden mixture. Pour into a bowl and set aside to cool. In a separate bowl, mix together the flour, baking soda, nutmeg, ginger, and salt together. The four cups of flour may seem like too much, but trust me, you'll need each one! In a large mixing bowl, use an electric mixer to combine the eggs with the vanilla. Once cooled, pour in your honey mixture into your egg and vanilla combination, mixing to combine. Afterward, start to combine your dry ingredients into your wet. Given how much dry you have, combine them in quarters.

Line a baking sheet with parchment paper and using a tbsp cookie scoop, portion out the dough, leaving 2 inches between each ball. You should be able to fit four rows of four on a sheet. Place in your preheated oven and bake for 11 minutes, turning halfway through. When you remove them from the oven, the cookies will be quite soft, so let them rest on the baking sheet for a few extra minutes before moving them to a wire rack to cool. As they cool, they will firm and crisp up a bit more.

Honey is a great ingredient to experiment with. The sweetness, the floral notes can really be quite enjoyable. These cookies have a soft texture and a mild taste, which will go perfectly with your favorite cup of tea or coffee. So take to the kitchen and make some great, simple treats for your guests. To help make sure there's more than enough to go around, the kitchen will be staying open late. 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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Allergy warning – recipe contains dairy & egg products