Cream Cheese Horn of Plenty

Purple cookbook challenge: Week 3, Day 4
I love Shavuot for so many reasons.  Even though its long since I've left my school years behind, I still feel the magic in the air of the school year coming to an end.  For some reason, Shavuot, with its gorgeous weather, always meant for me the beginning of that end. 
Another reason for loving this holiday, is it gives me an opportunity to make all those dairy foods that I so long, but feel bad making during the year.  I cant make too much during the rest of the year because I know that for the most part, I'd be eating it all (really not a good thing) since beyond a little cheesecake, he doesn't eat too much dairy.  But Shavuot is the time that I can justify the 6 lb. of cheesecake I bought this week. 
Last night, I made the first of the many milchig desserts I plan to make. I started with a rugelach type of pastry.  I made the Cream Cheese Horn of Plenty (Spice and Spirit, page 114)  The dough was easy to work with, however, I did find it not sweet enough.  That was rectified with a good powdering with confectioners sugar.

No-Egg Cookies

Purple Cookbook Project: Week 3, Day 3.
Yesterday, I made egg kichlach, today it's eggfree.  No, I'm not turning vegan.  I was flipping through the cookie section and came across this recipe.  Funny how I've turned these pages so many times, yet I never noticed this particular one.  It's a simple cookie, with only 4 ingredients (yup you read right, only 4).  This was perfect timing, since I'm having a little guest for Shavuot who has an egg allergy.  Now I'll have a delicious baked snack, of No-Egg Cookies (Spice and Spirit, page 405), for this precious boy.
These cookies are actually very good with that drier texture like bakery cookies.

Egg Kichlach

Purple Cookbook Project: Week 3, Day 2.
As a child, I used to love going to shul with my father.  We kids would run around , having fun and making noise (much like my kids do today).  Thinking of going to shul back then brings back all sorts of memories.  When my father would go to 770 for mincha, when he was able to, I'd often go along.  When the Rebbe passed through on his way to his place, he would hand out dimes to us kids, making me feel so special to be singled out in the crowd of men.  Being in the crowd of men also brings back not so find memories.  Like my long hair constantly getting caught on peoples jackets as I would try to catch up with my father.
Shabbos, we went to one of the smaller shuls in the community, Shain Shul, where we kids ran around in the alleyway or basement.  After shul there would often be a kiddush, where the men would sit around and talk while we kids looked for good things to eat from the table.  One kiddush food I always liked were the kichlach.  Lightweight, airy yet crispy, covered in a course sugar, YUM!  It's been years since I've eaten one of them (don't see it at the shul I attend these days, in Montreal :-(  ). 
Today, while flipping through the Purple Cookbook, I happened on the Egg Kichlach  (Spice and Spirit, page 401) and knew that the time has come for me to try to make them myself.  Unlike the one in my memory, these ones are coated in a Cinnamon sugar not a course sugar, but my guess would be that it would come out fabulous with the sugar as well.  Taste, as expected... LIKE!