We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, August 12, 2010

Cookie Recipe #222 - Poppy Seed-Filled Ravioli Cookies

I'm not a poppy-seed lover but these cookies are tasty; not overly sweet, just flavorful.

Ingredients: 1 cup sugar, 1/2 cup shortening, 1/4 cup butter, softened, 2 eggs, 1 teaspoon vanilla, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup poppy seed, 1/2 cup almonds, 1/2 cup milk, 2 tablespoons honey, 1 teaspoon finely shredded lemon peel, 1 tablespoon lemon juice, honey for brushing, poppy seed for sprinkling.

Instructions: In large mixing bowl, mix sugar, shortening, butter, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerate at least 2 hours (or overnight).

Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, lemon peel, and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed.

Preheat oven to 400 degrees. Roll one portion of dough into a 12x8 inch rectangle, on a lightly floured surface. Cut dough into 12 rectangles, each 3x2 inches. Place 1 teaspoon poppy seed mixture on one end of each rectangle. Using metal spatula or knife dipped in flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped in flour. Place on ungreased baking sheets about 2 inches apart.

Bake in preheated 400 degree oven for 8-10 minutes or until cookies are light brown. Remove from oven, immediately brush tops with honey and sprinkle with extra poppy seed. Remove to wire racks to cool. Repeat with remaining dough.

Makes about 4 dozen raviolis.

"Betty Crocker's 40th Anniversary Edition Cookbook", Prentice Hall, New York, 1990.

Cookies Rule!!!

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