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More wonderful cookies and dessert bars from the illustrious  Blimpwolf
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Week 12 - Milan Cookies

Part of the fun of baking your own cookies is being able to take what you would normally pay too much for at the store, and make it yourself, making it better. Such was the case when the kitchens of Full Moon Cuisine said "We will not take it anymore!" to buying such things from the stores (what with paying for all those fancy packages!). Taking an iconic cookie and remaking it to have it be even better is the best kind of revenge against factory-made blandness. With a little patience and some quality ingredients, you'll have people swearing off walking down the cookie aisle at the store in no time. Here's what you'll need:

- 1 1/2 sticks of butter (at room temp)
- 2 1/2 cups powdered sugar
- 7/8 cup egg whites (about 6 eggs)
- 2 tbsp vanilla
- 1 1/2 cups all purpose flour
- Pinch of salt
- 1/2 cup heavy cream
- 8 oz semisweet chocolate (chopped)
- Zest of 1 orange

Note: This recipe will make approximately 2 to 3 dozen cookies

To begin, preheat your oven to 350 degrees F. In a bowl, combine the flour and salt, stirring to combine, then set aside. In a large bowl, use a mixer to cream the butter and powdered sugar together. Once done, begin to slowly pour in the egg whites, mixing the entire time (I recommend putting the egg whites into a measuring cup with a pour spout). Next, add in the vanilla and finally the dry ingredients. Mix to combine, but be careful not to overmix (you want to see the dry incorporated, then you can stop).

Grease a baking sheet and line it with parchment paper. For these cookies, we're going to need to pipe them onto the sheet. You can use a piping bag or use a sealable gallon storage bag (like I did). Snip the corner off (try to keep the hole between 1/4 and 1/3", you don't want this to be too big), then apply even pressure and squeeze out a line of dough roughly 1-2" long. Place another line of dough about 2" away (these cookies will spread when baking), and repeat until you have enough on one sheet. Don't overcrowd your sheet, as again these cookies will spread. You can keep the dough in the fridge and bake these cookies in batches. Place the sheet in the oven and bake for 10 minutes, until the edges turn a light, golden brown.

While the cookies cool on the sheet, we'll make the chocolate filling. We're going to need to scald the cream, not boil. The difference is looking for bubbles to just begin forming around the edge of the cream, rather than a usual boil. You can do this several ways. One, you could use a pot on the stove... or you can use a glass measuring cup and heat the cream up in the microwave for 2-3 minutes. Just remember, keep your eyes on the surface. When you see bubbles beginning to form around the edge, you're done. Once scalded, pour the cream over the chopped chocolate in a bowl and begin stirring. The heat from the cream will begin to melt the chocolate. Though it will feel too watery and loose at first, as you continue to stir, you'll feel the chocolate getting thicker. Once it has thickened some, add in the zest from the orange and stir. Set the chocolate aside for a few minutes to allow it to cool more.

Now for the fun part!

Try to find pairs of cookies that came out identically, or close enough. Using a knife or an offset spatula, spread a thin amount of the chocolate orange filling on the flat sides of both cookies, and then gently press together to sandwich the filling. Repeat for each of your cookies. You could now begin to eat them, or (even better), place them in an airtight container (with wax paper between the layers), and park them in your refrigerator to allow the cookies and chocolate to firm up.

So often, things just taste better when you make them at home, with your own ingredients. Taking a famous cookie like the Milan and adding orange zest (or mint if you wanted), and taking the time at home to make them how you want will make them taste even better. Remember, just say no to those fancy packages at the store! To help foment this spirit of rebellion and can-do-itness, 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 13 - Date and Walnut Bars

For many people, there is a mental image of what a cookie should be. They should be round! But, the first cookies derived from sweetened breads. As a result, for this week's round of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine wanted to take the cookie back to its roots, with a simple, easy, satisfying, and easy recipe. Here's what you'll need:

- 2 cups dates (pitted and chopped)
- 1/3 cup boiling water
- 1/2 cup shortening
- 1 cup granulated sugar
- 2 eggs (at room temp)
- 1 cup all purpose flour
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- 1/4 tsp baking soda
- 1/2 cup walnuts (toasted and chopped)

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

To begin, preheat your oven to 325 degrees F. In a dry pan on the stove on medium heat, toast your walnuts. Move them around with a wooden spoon for a couple of minutes (until you can smell the nuttiness), then remove them to a bowl. Next, bring the 1/3 cup of water to a boil (you can use a glass measuring cup and microwave the water, or use a pot on the stove), pour the water over the chopped/pitted dates, stir, and set to the side to cool.

In a large mixing bowl, cream together the shortening and sugar, then add in the eggs (one at a time). After, add in the dates (and any water remaining in the bowl), stirring to combine. In a separate bowl, combine your dry ingredients (flour, salt, nutmeg, cinnamon, baking soda) and then add the mix to your wet ingredients (1/3 at a time, mixing to combine each time). Finally, stir in your walnuts.

Pour the mix into a 9x9" greased baking dish lined with parchment paper (this will make it easier to take your cookies out when done). Bake your cookies for 45 minutes, then allow to cool before cutting them into bars.

The cookie has come a long way since it first began life as a form of sweetened bread. By bringing it back to its origins, you can better appreciate all of the varieties that now exist. Fruits and nuts acted as the first flavorings in cookies, and these dense, chewy bars allow their tastes to shine through. To help celebrate the history of the cookie, 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:
click here for Week 12 - Milan Cookies
click here for Week 13 - Date and Walnut Bars

Allergy warning – recipe contains treenuts, dairy & egg products