Repeat dippin gin sugar so the bottom of the glass is completely covered each time). (Lightly oil the glass, then dip it in sugar.
Stamp each cookie flat with the bottom of a glass dipped in decorating sugar. Using a level small (2-teaspoon size) cookie scoop, drop the batter about 2 inches apart on the prepared cookie sheets. With the mixer on low, stir in the flour, baking powder, and salt until well combined. Place the eggs, oil, vanilla, and orange zest in a large mixer bowl and beat until well combined. Line 2 cookie sheets with parchment paper. When absorbed, sprinkle on pistachios (or your choice of nuts) and serve warm. Let it cool for around 5 minutes before drizzling around 1 cup of the sugar syrup. Then, remove the top dish and parchment and bake for another 25 minutes. Place parchment paper over the top and sink a separate baking dish onto the knafeh to make it compressed. Top with the remaining kataifi, covering all exposed cheese. Press ⅔ of the kataifi mixture into the baking dish, making sure that the mixture is compacted. Put the mozzarella, ricotta, feta, sugar, lemon zest, salt and orange blossom water into a separate bowl. Transfer the strands into a bowl and pour in the melted butter so that all of the kataifi is coated. Blitz until the strands are roughly ¾ inch long. Place the pastry in the food processor in small batches. Butter the base and the sides of a 9x13 inch wide and 1½ inch tall baking dish. 3 tablespoons pistachios, roughly blitzed in the small bowl of a food processor (or finely chopped). 1 x 7-ounce block mozzarella (the firm kind), coarsely grated. BAKE SALE FAVORITE RECIPES PLUS
¾ cup plus 2 tablespoons butter, melted. 13 ounces kataifi pastry, defrosted and roughly pulled apart. This recipe will create around 18 squares of Knafeh, depending on how it is cut. She has chosen an Arabic recipe called Knafeh (pronounced "Ek-Na-Fea") it is a shredded pastry filled with cheese, with an optional addition of cinnamon and nuts. I am also running the NYC marathon this November for Cookies for Kids’ Cancer and hope to continue making any sort of difference and progress to ridding children's cancer as well as all cancer in the near future! Thank you to everyone who has helped and continues to help Cookies for Kids’ Cancer.” No child should be denied a childhood or life due to such a terrible disease, and the end goal is to make sure no child will ever have to miss out on a wonderful and beautiful life. This is why I joined Cookies for Kids’ Cancer and is also a significant reason for my interest in the Medical field. Watching people I love most have to fight the cancer battle has made me more determined to continue raising awareness and making sure I can help in any way I can. I also have a great admiration for spreading awareness and leading in the fight against cancer. 
I am a rising senior at Wake Forest University interested in pursuing Medicine. Here’s what she had to say about herself: “Hi, my name is Maryam El Jaoussi. Store in an airtight container for up to 3 days or freeze for up to 3 months. Repeat with the remaining dough on cool cookie sheets. Transfer to wire racks and cool completely.
Transfer to the oven and bake until the edges of the cookies are slightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Top cookies with chocolate sprinkles, if using. Using a heaping small (2-teaspoon size) cookie scoop, drop the dough about 1 ½ inches apart on the prepared cookie sheets. Place the peanut butter, sugar, eggs and baking soda in a large bowl and beat until smooth and creamy, about 3 minutes. 
¾ cup coarsely chopped cocktail peanuts.1 ¾ cups natural-style creamy peanut butter, at room temp.
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