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k & a Wedding Cookies larger version

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S: k&a Wedding Cookies

BC: katie & andy hardy august 27, 2011 cheers!

FC: k&a | OOOOO La La Cookies!!!!

1: Some say wedding cookies are even more important. | Some say it's the wedding cake that is important. | No matter. It's the friends and family that put it together that are the most important. THANK YOU!!!

2: Recipe from Celebrations Italian Style Cookbook Recipe Author's Note: "This recipe is an heirloom. The cookie shape, a figure eight or a knot, is symbolic of the marriage of two people. There are many versions of this cookie. This one bears the name of an old Italian woman who made these cookies for my wedding almost thirty years ago."

3: Biscotti di Margherita Ricci (Rita Ricci's Cookies) Jan Gardiner 4 large eggs Glaze: 1 1/2 C. sugar 2 C. confectioners' sugar, sifted 2 tsp. vanilla 1/4 C. milk 1 C. solid vegetable shortening, melted 1 T. vanilla 1/2 C. milk 1 to 2 drops pink or green food 6 C. unbleached all-purpose flour coloring (optional) 2 T. baking powder Sprinkles (round, multicolored) 2 T. grated lemon zest I T. fresh lemon juice 1. Preheat the oven to 350 degrees. Lightly grease two cookie sheets. In a bowl, beat the eggs until pale yellow. Add the sugar vanilla and beat until light-colored. Beat in the melted shortening and milk. 2. Sift the flour and baking powder together, and add to the egg mixture. Add the lemon zest and juice, mixing well. The dough will be soft. Wrap it in wax paper and refrigerate for 1 hour to make it easier to handle. 3. Break off egg-size pieces of dough and roll each one under the palms of your hands into an 8-inch rope. Bring the ends together, pinch to seal, and twist to form a figure eight, or loosely knot the dough, and place the cookies 1 inch apart on the cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch. 4. While the cookies bake, make the glaze: In a bowl, mix all the ingredients until smooth. 5 .Let the cookies cool only until warm. Dip the top of each cookie in the frosting and place the cookies on wire racks. Let glaze dry completely. Note: the glaze hardens quickly; sprinkle after each glaze. Takes about 4 hours Makes 4 dozen (I made 115)

5: Buckeyes Laurie Epp 3 lbs. powdered sugar 2 C. peanut butter (creamy) 1 lb. margarine 1 tsp. vanilla 1 bag semi-sweet chocolate chips Mix and roll first four ingredients into small balls. Chill. Melt chocolate chips and dip the balls into the chocolate using a toothpick. Moisten finger with water and smooth over toothpick hole. Set on waxed paper until they dry.

7: Coconut Macaroons Nickie Rossi 2 large eggs, well beaten 1/2 C. sugar Generous pinch of salt 1 tsp. vanilla extract 3 C. sweetened shredded coconut Preheat oven to 350*F. Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut. Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool. Notes: 8 minutes prep time; 25 minutes oven time. These keep for 3-5 days in an airtight container on the counter. They freeze well and are excellent eaten straight from the freezer. Makes 30 cookies. NOTE: To make a little more special, Nickie drizzled chocolate over the cookies.

9: Double Chocolate Walnut Biscotti Laurie Epp 2 cups all purpose flour 1/2 C. Hershey cocoa powder 1 tsp. baking soda 1 tsp. salt 3/4 stick (6 tablespoons) UNSALTED butter, softened 1 C. granulated sugar 2 large eggs 1 C. walnuts, chopped 3/4 C. semisweet chocolate chips 1 T. confectioners' sugar Preheat oven to 350 degrees, and butter and flour a large baking sheet. Dry bowl: whisk together flour, cocoa powder, baking soda, and salt. Wet bowl: with an electric mixer, beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide. Sprinkle both logs with the confectioners' sugar. Bake logs 35minutes until slightly firm to the touch. Cool biscotti on baking sheet for 5 minutes. On cutting board, cut biscotti diagonally into 3/4 inch slices. Arrange biscotti cut sides down on baking sheet and bake until crispy, about 10 minutes. Cool on rack. Biscotti will keep in airtight container for 1 week and frozen for 1 month.

11: Fantasy Fudge Nickie Rossi Total time: 25 min Prep: 10 min Servings: 3 lb. or 40 servings, about two squares each 3 C. sugar 3/4 C. (1 1/2 sticks) butter or margarine 1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.) 1 1/2 pkg. (12 squares) Bakers Semi-sweet Chocolate, chopped 1 jar (7 oz.) Jet-Puffed Marshmallow Creme 1 C. chopped Planter's Walnuts 1 tsp. vanilla LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234 degrees F., stirring constantly to prevent scorching. Remove form heat. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. POUR immediately into prepared pan spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature. **This recipe is right on the Marshmallow Creme jar. I made one batch with walnuts and one batch without. Also, I used a candy thermometer to make sure of the temp.

13: Jam Thumbprints Marni Peate 2/3 C. butter 1/3 C. sugar 2 eggs, separated 1 tsp. vanilla 1/2 tsp. salt 2 to 2 1/2 C. flour 3/4 C. finely chopped walnuts Jams and/or preserves Cream together butter and sugar until fluffy. Add 2 egg yolks, vanilla, and salt. Beat well. Gradually add flour, mixing well. Shape in 3/4 inch balls. Dip in 2 slightly beaten egg whites, then roll in finely chopped walnuts. Place 1” apart on greased cookie sheet. Press down center of each with thumb. Bake at 350 degrees for 15-17 minutes. Cool slightly; remove from pan and cool on rack. Fill centers with different jams and preserves. Makes 3 doz.

15: Katie Cookies Pam Hardy 1 (18.25 oz.) package "box" cake 1/3 C. oil 2 eggs 1/2 (15.6 oz) can frosting, including colored sprinkles Heat oven to 375 degrees. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Shape dough into 1 -inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1/4 inch thickness with bottom of glass dipped in flour. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Spread frosting over cookies. Immediately sprinkle each with candy bits from frosting. Store in tightly covered container. 3 dozen cookies.

17: Lady Fingers (cookies for this event were purchased, but this recipe is similar) Bake 375-450 degrees for 15 minutes 3 pkgs. Pepperidge Farms Frozen Puff Pastry, thawed 2 lbs. confectioners' sugar (plus 1 T.for sprinkling later) 2 C. Crisco shortening 1 tsp. vanilla 1/4 C. milk 7 oz. jar marshmallow cream Thaw pastry. Roll out on a lightly floured surface until it forms a 12"x 10" rectangle. Cut into 1/2 x 6 inch long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form, moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes, then turn oven down to 375 and bake 10 more minutes. Carefully remove from forms and cool completely. With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 minutes. Add marshmallow cream and beat until combined. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Yields about 180 -200 cookies, about 30 cookies per puff pastry sheet.

19: Lemon Drop Cookies Laurie Epp Cookie: 6 eggs 1 C. oil 2 1/2 tsp. lemon extract 1 C. sugar 2 T. baking powder 5-6 C. flour Beat eggs and add the remaining ingredients to eggs. Roll out with rolling pin to 1/2 inch thick. Cut out with glass (floured) or shaped cookie cutter and put onto a greased cookie sheet. Bake for 12 minutes at 350 degrees. Icing: 1 pound powdered sugar 1 tsp. lemon extract Warm water (Optional: sprinkles) Directions: Mix together and add water to desired consistency. Put icing in shallow dish and dip the top of cookies into icing. Lay on wax paper sheet to set. Put sprinkles on top immediately. Add sprinkles if desired. Let cool completely.

21: Lime Meltaways Christy Poorman 3/4 C. (1 1/2 sticks) unsalted butter, room temperature 1 C. confectioners' sugar, divided Finely grated zest of 2 limes 2 T. fresh lime juice 1 T. pure vanilla extract 1 3/4 C. plus 2 T. all-purpose flour 2 T. cornstarch 1/4 tsp. coarse salt Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add the lime zest and juice and the vanilla and mix until fluffy. Whisk together flour, corn starch and salt in a bowl. Add to butter mixture and mix on low speed until just combined. Divide dough in half. Place each log on an 8 by 12-inch sheet of parchment. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hr. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4 to 1/2 inch thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup confectioners' sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

23: MESSAGE IN A COOKIE Cindy Mitolo - Pam Adair (Use “Message in a Cookie” cutter from Williams-Sonoma.) 2 1/2 C. all purpose flour 1/2 tsp. salt 12 T. (1 1/2 sticks) unsalted butter, at room temperature 1 C. sugar Food coloring gel (optional) 1 egg 1 1/2 tsp. vanilla extract Over a small bowl, sift together the flour and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and a few drops of food coloring gel and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for I minute, stopping the mixer once to scrape down the sides of the bowl. Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes. Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days. Remove the dough from the refrigerator and let stand for 5 minutes. On a lightly floured surface, roll out the dough to a thickness of 3/16 to 1/4 inch. Preheat an oven to 350 degrees. Line several baking sheets with parchment paper. Slide your selected message into the cookie cutters. Dip the cutters into flour just before using and cut out the shapes. Hold each cutter over a prepared baking sheet and depress the plunger to remove the cutout shape. At this point, the plunger will also Imprint the message on the tops of the cookies. Repeat with the remaining dough. Gather up the scraps, re-roll them and cut out additional cookies. Refrigerate the cookies until firm, 20 to 30 minutes. Bake the cookies until golden brown around the edges, 12 to 15 minutes. If baking more than one sheet at a time, switch the sheets between the racks and rotate them 180 degrees halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies directly onto the racks and let cool completely. Decorate as desired. Store the cookies in an airtight container at room temperature for up to 3 days. Makes 12 to 15 cookies.

25: Orange Coconut Truffles Kathy Johnstone 1 small can (6 oz.) condensed orange juice melted 1 box vanilla wafers - 12 oz. 1 cup walnuts, finely chopped 1/2 to 3/4 box powdered sugar (I used 3/4 box) 1 tsp. vanilla Coconut, chopped finer is desired - 7 oz. Mix juice, wafers, nuts, sugar and vanilla. Roll into bite-size balls, then roll in coconut. Keep in covered tin. Makes 6 dozen.

27: Orange Cookies Christy Poorman 5 C. flour 2 tsp. baking soda 1 tsp. salt 1 1/2 C. butter 1 1/2 C. sugar 2 eggs 1 C. buttermilk 2 large oranges 1 lb. confectioners’ sugar Sift together cour soda and salt. Cream butter, sugar and eggs. Add the sifted mix to the creamed mix, alternating with the buttermilk. Add juice of 1 orange and rind of 1 orange . If mixture is too thick, add slight amounts of concentrated orange juice Drop batter by tablespoons on greased cookie sheet. Bake for 10 minutes at 400 degrees. Let cookies cool and frost as follows: Mix the juice and grated rind of 1 large orange with the confectioners' sugar.

29: Pam’s Chocolate Chip Cookies Pam Hardy 1/2 C. butter 1/2 C. oil 1 C. brown sugar 1/2 C. white sugar 2 eggs 2 tsp. vanilla 1 1/2 C. flour 1 tsp. baking soda 1/2 tsp. salt 3 C. oats (I used just a little less) 1 (12 oz.) bag chocolate chips Walnuts optional if desired, which I do add. Mix oil, butter, sugars, eggs, vanilla together. Combine flour, salt and baking soda together. Add to butter mixture. Add chocolate chips and mix well. Then add oats. Bake at 375 degrees around 8 minutes or until golden brown. Note: Teri Kratus also made Chocolate Chip Cookies, but Pam's are better, so we are sharing Pam's... got ya Teri!

31: Palmiers (Copyright 2004, Ina Garten, All Rights Reserved) Prepared for this event by Nickie Rossi Preheat the oven to 450 degrees. 2 C. granulated sugar, divided 1/8 tsp kosher salt 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm) Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. NOTE: I added a pinch of cinnamon to the sugar mixture -- a couple of people suggested it in the comments.

33: Pauline-Wanda Cookies (Nut Rolls) Cindy Mitolo, Grandma Toy, Megan Mitolo Dough: 1 lb. margarine 4 C. flour 3 egg yolks 1 small carton (1 C.) sour cream Work margarine into flour as for pie crust. Add egg yolks and sour cream. Work dough until it will come away from your fingers. Divide into 8 balls. Wrap in plastic wrap and refrigerate overnight. Roll dough into a circle and sprinkle with the nut mixture.(see below). Pat the nut mixture into the dough. (I also sprinkle my nut mixture on the pastry cloth and roll my dough in it to get lots of nuts in the dough.) Cut circle into pie shaped pieces (16 or more depending on how small or large you want the cookie to be). Starting at the large end, roll towards center to create small, crescent rolls. Bake at 350 degrees for about 15 minutes. (may vary with ovens) Nut Mixture: 2 C. finely chopped nuts 1 C. light brown sugar 1 C. granulated sugar Chop nuts in food processor. Chop as fine as you like. NOTE: I used lots more filling than this. I just made more as I ran out.

35: Peanut Butter Temptations Christy Poorman 1/2 C. butter 1/2 C. peanut butter 1/2 C. sugar 1/2 C. brown sugar 1 egg 1/2 tsp. vanilla 1 1/4 C. sifted flour 1/2 tsp. salt 3/4 tsp. baking soda 1 (14 oz.) bag Reese’s miniatures Cream butter, peanut butter and both sugars together. Beat in egg and vanilla. Sift together flour, baking soda, and salt. Blend into creamed mixture to make dough. Preheat oven to 375 degrees. Shape dough in 1” balls and place in ungreased muffin tins. Bake 8 – 10 minutes until lightly browned. Immediately after removing from oven, press peanut butter cup in center. Let cool a lot, about 10 minutes, then remove from tins. Makes 48-54. Note: I stagger the muffin tins about 4 – 5 minutes apart when baking which allows time to pop the Reese’s into one tin at a time.

37: Piñea Rings Laurie Epp 5 C. flour 1 C. oil 2 tsp. lemon extract 1 tsp. salt 5 tsp. baking powder 6 eggs 1 tsp. vanilla extract 1 tsp. anise extract 1 C. sugar First, beat the eggs, then add the sugar, salt and baking powder. Next, add the oil and all extracts. Knead the dough and roll out to form tiny circles, sticks, pretzels and figure 8’s. Bake on ungreased cookie sheet at 350 degrees for 20-25 minutes. When done, dip into mixture of powdered sugar and milk.

39: Pizzelles Cindy Mitolo, Nickie Rossi, Grandma Toy 12 eggs 4 tsp. vanilla 2 C. oil 3 tsp. baking powder 3 C. sugar 3 tsp. anise extract 6 C. flour Beat eggs until frothy. Add oil, sugar, anise, vanilla, and baking powder. Beat well. Slowly beat in flour a cup at a time. Bake in pizzelle iron.

41: Russian Teacakes Marge Gorsline 1 C. butter or margarine 1/2 C. sifted confectioner's sugar 1 tsp. vanilla 2 1/4 C. flour 1/4 tsp. salt 3/4 C. finely chopped nuts Mix butter, sugar, and vanilla thoroughly. Measure four. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400 degrees. Roll dough in 1” balls. Place on ungreased baking sheet. Cookies do not spread. Bake 10 to 12 minutes or until set but not brown. While still warm, roll in confectioners' sugar. Cool. Roll in sugar again. Makes about 4 dozen 1” cookies.

43: Seven Layer Cookies Laurie Epp Press together in pan to make crust: 1 stick butter or margarine, melted 1 1/2 C. graham cracker crumbs Layer on top: 1 1/2 C. sweetened coconut flakes 1 small pkg. (6 oz.) chocolate chips 1 small pkg. (6 oz.) butterscotch chips 1 1/2 C. chopped walnuts Add another layer of: 1 1/2 C sweetened coconut flakes 1 small pkg. (6 oz.) chocolate chips 1 small pkg. (6 oz.) butterscotch chips 1 1/2 C. chopped walnuts Drizzle over all layers: 2 cans sweetened condensed milk Layer ingredients as listed above in a 9 x 13 pan. Pour milk back and forth over the top to cover all. Bake at 350 degrees for 30 – 40 minutes. Score to form squares, but don't cut. Let cool completely or until the next day. Cut through for square cookies. Note: Laurie adds the second layer of 5 ingredients, that is why hers are best!

45: Snickerdoodles Laurie Epp Mix together: 1 C. shortening 2 eggs 1 1/2 C. sugar Then, sift together and stir in: 2 3/4 C. flour 1 tsp. baking soda 2 tsp. cream of tartar 1/2 tsp. salt Sugar Cinnamon Chill the dough. Roll into small balls and roll through mixture of 2 T. sugar and 2 tsp. cinnamon. Place about 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes about 5 dozen cookies Note: to dress these up for the wedding, I drizzled melted chocolate over the cookies.

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  • Title: k & a Wedding Cookies larger version
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