YIN YANG COOKIES

We found this awesome dragon mask years ago at an antique show.  It watches over us.  It also begs the question “why”?

The Lunar New Year is this weekend, and it’s the Year of the Dragon.  Years of the Dragon include 2024, 2012, 2000, 1988, 1976, 1964, 1952.  The dragon is an auspicious creature in Chinese culture, and symbolizes power, honor, luck, and success.  People born in Dragon years are said to possess “natural courage, tenacity, and intelligence.”  I’m skeptical.

Inspired by the dragon mask, a fun way to celebrate the Lunar New Year is with these easy Yin Yang cookies, especially if you’re feeling courageous, tenacious, and intelligent this Year of the Dragon.  Yin-yang, according to dictionary.com, “refers to a concept originating in ancient Chinese philosophy where opposite forces are seen as interconnected and counterbalancing,” and “is commonly represented by the yin-yang symbol, a circle made up of black and white swirls, each containing a spot of the other.”

wikipedia

The recipe begins with a package of Betty Crocker Sugar Cookie cookie mix:

Prepare the dough, add cocoa powder to half, then have fun shaping the cookies.  Use large chips, if possible, for the best looking results.  Practice your lion dance while the cookies are baking.

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YIN YANG COOKIES
Author: 
Serves: 2 dozen
 
Ingredients
  • 1 pouch (1 lb. 1.5 oz.) Betty Crocker Sugar Cookie cookie mix
  • ½ cup butter, melted
  • 1 egg, lightly beaten
  • 1-1/2 tablespoons unsweetened cocoa powder
  • 2 teaspoons milk
  • 24 semi-chocolate chips
  • 24 white chocolate chips
Instructions
  1. Preheat oven to 375 degrees.
  2. Place cookie mix in a medium bowl. Stir in butter and egg until a soft dough forms. Place half of dough in a separate medium bowl and add cocoa and milk, mixing until thoroughly combined.
  3. To form cookies, form a 1-inch ball from plain dough. Form a second 1-inch ball from chocolate dough. Shape each into a comma shape, and nestle the two doughs together on an ungreased cookie sheet, with the tails pointing in opposite directions. Space cookies 2 inches apart on baking sheet. Place one white chocolate chip in the center of the rounded part of the chocolate dough, and one semi-sweet chocolate chip in the center of the rounded part of the plain dough. Bake for 10-12 minutes, until set and beginning to brown at edges. Cool briefly on sheet, then transfer to wire racks to cool completely.

Can you feel the opposite forces?

Which do you prefer — yin or yang?

ROYAL ROASTERY

My daughter and I stumbled across a fabulous MIddle Eastern shop — Royal Roastery, “your sweet tooth’s paradise.”

It’s located at 6467 Westheimer, in a strip center that also is home to a Cuban bakery, a Cajun restaurant, a Guatemalan restaurant and convenience store, a Lebanese bakery, an Indian-Chinese restaurant, a Mediterranean restaurant (Fadi’s — a favorite of ours), a Portuguese chicken restaurant, a Japanese sushi restaurant, and a Nigerian fusion restaurant.  Who needs Epcot!

As we entered the store, we were mesmerized by a kaleidoscope of colors, starting with the more than 60 bins of Parfai foil-wrapped chocolates, which are $20 per pound.  Grab a bag and choose your favorites (the mille feuille and corn flake ones were the favorites — so far).  Made from Swiss chocolate, we were told they are made in Syria, and according to the website, what sets them apart “is the secret in its raw butter and cocoa flavors that is integrated with a Middle Eastern twist.”

 

There’s a rainbow of other candies too:

Mounds of freshly-roasted nuts tempted us:

Pro tip:  don’t pass on the sour cream cashews and barbecue mix.

There’s also a large selection of bulk spices:

But wait, there’s more!  Did someone say baklava?

And then there’s the Turkish Delight case.  We stood there gazing in awe at the colorful assortment:

 

The Turkish Delight is $15.99 per pound.  The helpful woman behind the counter will snip off pieces for you and create a jewel box of sweets:

Here’s the selection we went home with:

We only got to sample a fraction of the offerings, and I can guarantee we’ll be back soon to try more (and restock on those nuts!).