Krystina and Simon’s Wedding Cookie Table

Here in Pittsburgh all you need is love and a cookie!

Our wedding cookie table had 35 different kinds of cookies, which was about 5,000 in total!!! This wedding tradition is part of our regional culture, just as much as cheering for the black and gold.
The cookies were made with love & care,
and the recipes we want to share.
Try something new & cook
the ones in Krystina’s Recipe Book!
For more cookie recipes, please follow @KrystinasRecipeBook on Instagram!
The wedding cookie table
with the bride & groom
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A BIG thank you to the family & friends of the bride who made our day very special with your homemade bakes! (Pictured Below: Most of Our Bakers.)

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Also a big thank you to Laura Magone from The Wedding Cookie Table Community & Danny Gorman Photography for your cookie photos! And to @soscookiesbysadie for the special decorated cookies!

The Wedding Cookie Recipe Index

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Pecan Tassies

Recipe courtesy of MJ Gula

Dough Ingredients:

  • 2 sticks oleo
  • 1 large package cream cheese
  • 2 cups flour

Filling Ingredients:

  • 2 cups brown sugar
  • 3 eggs
  • 3 Tablespoons butter or oleo
  • 3 teaspoons vanilla
  • ¾ teaspoon salt
  • 2 cups ground walnuts or pecans

Directions:

To make the dough, let cream cheese and oleo soften.  Blend and stir in flour.  Chill 1 hour.  Shape into 1 inch balls.  Place in ungreased tassie pan.  Press down to form dough cups to hold filling.

For the filling, beat eggs, sugar, butter or oleo, vanilla and salt. Beat until smooth.  Fold in nuts.  Fill dough cups about ¾ full.  Fill closer to the top with leftover filling.

If a large amount leftover, may need to make more dough.

Bake in preheated 325 degree oven for 25 minutes.

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Russian Tea Cakes

(Also known as:  Mexican Wedding Cakes and Snowballs)

Recipe courtesy of MJ Gula

Ingredients:

  • 1 cup stick margarine or butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups all-purpose flour
  • ¾ cup finely chopped nuts (I usually use walnuts- but, pecans and almonds work well)
  • ¼ teaspoon salt
  • Powdered sugar

Directions:

Heat oven to 400 degrees. Mix margarine (I use butter), ½ cup powdered sugar, and the vanilla in large bowl. Stir in flour, nuts, and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown.Remove from cookie sheet.  Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

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Italian Wedding Cookies (Almond or Anise Flavored)

Recipe Courtesy of Cindy Diethorn & Feeling Foodish

Ingredients:

  • 2 1/4 cups flour (all purpose)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 sugar
  • 1/2 cup unsalted butter , softened (Do not melt – 8 tablespoons)
  • 1.5 teaspoons almond extract (or anise, which is “licorice flavored”)
  • 2 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract (or anise extract)
  • 4 tbsp non-pareils or sprinkles

Directions:

To make the cookie dough – Mix the baking powder, salt, and flour in a small bowl and set aside. Using a electric mixer, combine the eggs, sugar, butter, and extract on medium speed for about 2 minutes until light and fluffy. Add the flour/baking powder and combine slowly just until mixed. Using a tablespoon, roll the dough into balls and place onto a parchment lined baking sheet, about 1 inch apart. Chill in the refrigerator for at least an hour. When ready to bake, preheat oven to 350F, and then bake for 10 to 12 minutes.

To make the frosting – Mix the ingredients for the frosting, adding the milk one tablespoon at a time. I prefer to use a teaspoon and pour a bit of frosting over the cooled cookies but some like to dunk their cookies in the frosting to frost. Make sure that the cookies are completely cooled before frosting otherwise, the frosting will just drip off. Add sprinkles/non-pareils while the frosting is still wet or they won’t stick. I usually frost a few at a time and then decorate so the frosting doesn’t dry before I have a chance to decorate. Makes approximately 30 cookies.

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Lady Fingers Or Lady Locks

Recipe Courtesy of Judy Porter

Ingredients for Dough:

  • 1 cup sour cream
  • 1 cup Crisco
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 1/2 tsp salt
  • 1 pkg dry yeast (dissolve in 2 T warm water)
  • 3 1/2 cups flour

Directions for Dough:

Mix all ingredients above, divide dough into eight pieces and refrigerate at least 2 hours.  Take pieces of dough, roll in sugar. Cut into strips (1″ x 6″) and roll each strip around a foil wrapped clothes pin. Bake at 350 degrees for 12 minutes.

Ingredients for Icing:

  • 1 stick of butter
  • 1/2 cup Crisco
  • 1 cup sugar
  • 2/3 cup milk
  • 1 tsp vanilla

Directions for Icing:

Mix Crisco and butter together. Gradually add sugar and beat VERY well. Add vanilla.  Add milk until desired consistency. Fill shells with icing.
 

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Buckeyes / Peanut Butter Balls

 Recipe courtesy of Judy Porter

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 1 lb. powdered sugar (4 cups)
  • 1 cup peanut butter
  • 10-12 graham cracker sheets
  • Dipping chocolate

Directions:

Put graham crackers in a food processor or plastic bag and crush. Mix softened butter, powdered sugar, peanut butter and graham crackers together in large bowl. Roll in balls – about ½ inch. Place rolled balls on large cookie sheet and stick in freezer for about 20 minutes.

Melt dipping chocolate. Once the peanut butter balls have set up, dip each in chocolate and place back on cookie sheet. Line the cookie sheet with wax paper for easy removal when set. Let set up before serving/sharing. Makes approximately 10 dozen.

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Chocolate Chip Cookies

 Recipe courtesy of Laura Williams

Ingredients:

  • 1 cup butter, softened
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1 box instant vanilla pudding
  • 2 eggs
  • 2 1/2 teaspoons vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp salt
  • 3 cups all purpose flour
  • 2 cups semi-sweet chocolate chips
  • optional: 1 cup walnuts

Directions:

Preheat oven to 350°F. Cream together the butter, white & brown sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water, add to butter along with salt.

Stir in flour, chocolate chips (and walnuts if desired).

Drop spoonfuls onto an ungreased cookie sheet. Bake for about 10 minutes or until edges are nicely browned.

Note: you can adjust the amount of sugar, to taste, according to your liking for sweetness.

 
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Extra-Special Cashew Crescents

Recipe Courtesy of Debbie Pulgino

Ingredients:

  • 1-2/3 cups lightly salted cashews
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar 1/2 cup sugar
  • 2 teaspoons vanilla extract, divided
  • 1-2/3 cups all-purpose flour
  • 1/ 4 teaspoon salt
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk
  • Chopped lightly salted cashews and additional confectioners’ sugar, optional

Directions:

Place cashews in a food processor; cover and process until finely chopped. In a large bowl, cream butter and sugars until light and fluffy. Beat in 1 teaspoon vanilla. Combine the flour, salt and chopped cashews; gradually add to creamed mixture and mix well.

Divide dough in half; shape each into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Using a floured scalloped round 3-in. cookie cutter, cut a semicircle from one corner of the dough, forming the inside of a crescent shape Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 wide at its widest point. Repeat with remaining dough. Chill and reroll scraps if desired.

Place 1 in. apart on ungreased baking sheets. Bake at 375° for 6-7 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely. Combine the confectioners’ sugar, milk and remaining vanilla; spread or drizzle over cookies as desired. Sprinkle with the chopped cashews if desired. Leave some cookies plain or sprinkle them with additional confectioners’ sugar. Let iced cookies stand until set. Store in an airtight container.

Makes approximately 6 dozen cashew crescents. These nutty shortbread crescents are imply scrumptious. Everyone will love them, whether glazed or dusted with powdered sugar. Cashews add that extra special taste.

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Peanut Butter Cup Cookies

Recipe courtesy of Amy Legeza

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

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Thumbprints

Recipe Courtesy of Bernie Beadling

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 1 1/2 cups finely chopped nuts (to roll balls in)

Directions:

Preheat oven to 350 degrees. Mix thoroughly butter, crisco, sugar, egg yolk & vanilla. Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1″ balls. Beat egg white slightly. Dip each ball into egg white, and roll in nuts. Place 1″ apart on ungreased baking sheet. Press your thumb deep into the center of each cookie. Bake 10-12 minutes or until light brown. Immediately remove from the baking pan. Cool completely. Fill with jelly or icing.

If using icing, mix additional ingredients of powder sugar, a little butter, and milk until desired consistency.

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Apricot & Nut Horns

Recipe courtesy of Ann Koren, Patty Robinson, Paula DiNardo & Diane Hester

Ingredients:

  • 3 packages of dry yeast, 1 strip
  • 1/4 cup milk, warmed
  • 2 Tbsp sugar (1 goes in the yeast)
  • 2 sticks butter
  • 2 sticks margarine
  • 6 egg yolks, warmed
  • 8 oz sour cream
  • 1 tsp lemon extract
  • 6 cups flour
  • Apricot filling (or any flavor filling of: nut, poppyseed or pie filling)

Directions:

First put the yeast in a mug with 1 Tbsp sugar and 1/4 cup warm milk. Place on a warm stove for 5 minutes to raise.

Slightly melt butter and margarine on the stove then pour into a bowl. Separate 6 eggs and lightly stir in egg yolks with 1 Tbsp sugar. Next add the yeast mixture and sour cream. Add 1 cup of flour at a time to the mixture. After 5 cups of flour are added, lastly add the lemon extract and last cup of flour. Mix well. Let rise for 1 hour before rolling.

When the dough is ready, roll dough to 1/4 inch thick on a surface with flour and sugar; cut into 2-2 1/2 inch squares. Place on lightly greased baking sheets or covered in parchment paper. Spoon about 1/4 tsp apricot filling on one corner of each cookie. Roll into a crescent shape and then toss in a bowl of sugar before baking. Use a toothpick to hold the shape together. Bake 350 F for 12-15 minutes or until lightly brown on the bottom.

Baker’s Note: Cookies may need to be re-rolled into sugar if they are sticky when cooled or after defrosting. They freeze very well.

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Apricot & Nut Pinwheels

You can also make pinwheels out of this same cookie recipe by making 4 slits, one in each corner of your square and folding the edges towards the middle.

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Choco-Coco Pecan Crisps

Recipe Courtesy of Patty Robinson & The Great American Cookie Cookbook

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1 cup flaked coconut

Directions:

Cream butter and brown sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, cocoa and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll about 1 1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

Preheat oven to 350°F. Cut rolls into 1/8-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire racks to cool.

 

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Toffee Chunk Brownie Cookies

Recipe Courtesy of Patty Robinson & Lori Byron & The Great American Cookie Cookbook

Ingredients:

  • 1 cup butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 1/2 cups coarsely chopped chocolate-covered toffee bars

Directions:

Preheat oven to 350°F. Melt butter and chocolate in large saucepan over low heat, stirring until smooth. Remove from heat; cool slightly. Stir sugar into chocolate mixture until smooth. Stir in eggs until well blended. Stir in vanilla until smooth. Stir in flour and salt just until mixed. Fold in chopped toffee bars.

Drop heaping tablespoonfuls of dough 1 1/2 inches apart onto ungreased cookie sheets.

Bake 12 minutes or until just set. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container. Makes 3 dozen cookies.

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Nut Twists

Recipe Courtesy of Lois Robinson & Patty Robinson

Dough Ingredients:

  • 1 package dry yeast
  • 1/4 cup warm milk
  • 1 Tbsp sugar
  • 1 pound Oleo
  • 5 eggs
  • 5 cups flour

Filling Ingredients:

  • 3 egg whites
  • 1 cup sugar
  • 5 cups chopped walnuts
  • Grate rind of 1 lemon

Directions:

Dissolve yeast in 1/4 warm milk with sugar. Melt butter and cool. Beat eggs then add yeast, butter, sugar and flour. Mix thoroughly. Store dough in the refrigerator until well chilled (overnight).

For the filling, beat egg whites until stiff. Then beat in the sugar gradually until mixture is stiff. Mix gently & fold in nuts and lemon rind. Divide dough & nuts in 4’s. Roll out and spread nuts over dough. Roll up like a jelly roll and cut into slices then twist before putting on the pan. Bake at 350 for 8-10 minutes or until light brown.


*To hide imperfections for the wedding, we added an icing drizzle. Optional: mix powdered sugar and milk until desired consistency and add a few drops of maple flavoring. Then mix and drizzle. Let set until dry. 

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Nut or Poppyseed Roll

Recipe courtesy of Ann Koren, Patty Robinson, Paula DiNardo & Diane Hester

This dough recipe is also good for apricot rolls, poppyseed rolls or lekvar (prune butter) rolls.

Nut Filling Ingredients: (This can also be used in nut horns.)

  • 1 1/2 cups sugar
  • 7 cups finely ground nuts (commonly walnuts)
  • 1/2 cup evaporated canned milk
  • 2 sticks of melted butter
  • 4 egg whites whipped to frothy to dry (save egg yolks)

Nut Filling Directions:

Mix the first 5 ingredients until moist. Lightly fold in the egg whites until blended. Set aside to mix dough.

Dough Ingredients:

  • 3 packets of dry yeast, 1 strip
  • 4 Tbsp warm water
  • 1 stick butter
  • 1 stick margarine (Blue Bonnet)
  • 10 Tbsp sugar
  • 3 eggs + 3 additional egg yolks (from the eggs from nut filling)
  • 1 cup sour cream
  • 7 cups flour
  • 1 tsp lemon extract
  • 2 egg yolks beaten with a fork + 2 Tbsp cold water (set aside)

Dough Directions:

Place yeast in mug with 4 Tbsp warm water and 1 Tbsp sugar. Let raise for 5 minutes.

Cream the butter and 9 Tbsp sugar together until blended. Add one egg at a time (3 eggs + 3 additional egg yolks). Blend well then add the sour cream to the mix. Next add the yeast mixture and 3 cups of flour and lemon extract, mix well.  Lastly add the remaining 4 cups of flour. Knead well.

Make 6 balls approx 12 ounces each. Let rest for 5 minutes. Take one ball and knead it with flour, pat it like a disk and roll into a rectangle about a 1/4 inch thick, approx 13 in wide. Take one section of the nut filling and spread it with an icing spreader onto the dough all the way to the edge. Fold each side of the dough about 1/2″-1″. Then roll the dough. Make sure the end is on the bottom when finished. Pat the log to take the air out and slightly shape it. Place on a lightly greased, parchment paper. Get a fork and slightly piece the log 6 times length wise. Let rise 1 hour covered with saran wrap and a towel. After an hour, brush the egg wash over the entire log before baking. Bake at 350 for 25 minutes then remove from oven and reapply the egg wash to the roll. Bake for 5 more minutes. Let cool and slice before serving.

*Can be garnished with cream cheese icing and ground nuts before slicing.

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Pizzelles

AKA: (Waffle Cookies or Galettes)
Recipe courtesy of Ann Koren, Patty Robinson, Paula DiNardo & Diane Hester

Ingredients:

  • 8 sticks butter, melted
  • 2 cups white sugar
  • 3 cups light brown sugar
  • 1 dozen small eggs or 10 large eggs
  • 1 Tbsp vanilla
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 oz whiskey
  • 10 cups flour

Directions:

Cream together the sugars and butter with a wooden spoon. Add the eggs one at a time and mix well. Add the vanilla, baking powder, cinnamon, and whiskey; mix. Add the flour, and mix batter well by hand until desired consistency. Rest dough for 10 minutes before cooking. Dough will be able to roll into balls. Approx 1 1/2″.

Heat pizzelle iron. Brush on oil to grease the plates. Place about 1 tablespoon of batter on each section of the pizzelle iron. Cook pizzelles for about 30 to 35 seconds, or until golden. Depending on your pizzelle iron preference, they can be made thin or thick.

*This recipe is good for the thin or thick waffle irons.

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M&M Cookies

Recipe courtesy of Diane Hester & Averie Cooks
Ingredients:
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup M&M’S
  • 1/2 cup chocolate chips

Directions:

Combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Add the flour, pudding mix, baking soda, salt, and beat on low speed until just combined, about 1 minute. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds. Refrigerate dough for at least 3 hours. Using a large cookie scoop, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few M&M’S, chocolate chips, and sprinkles on top of each mound of dough for a nice pop of color. Preheat oven to 350F and bake for about 11 to 13 minutes.

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Chocolate Balls

Recipe courtesy of Lois Robinson & Tooter Baker
*These are my personal favorite cookies from Grandma’s extensive cookie recipe collection.

Ingredients:

  • 2 cups sugar
  • 1 cup evaporated milk
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup flour
  • 1 cup crushed graham crackers
  • 1 tsp vanilla
  • 3/4 cup chopped walnuts
  • More chopped walnuts for topping or coconut flakes

Directions:

Combine sugar, evaporated milk and butter in a sauce pan. Boil on the stove for 10 minutes or until the mixture reaches 220 F with a candy thermometer. Remove the mixture from the heat and mix in the chocolate chips to melt. Next add the flour, graham crackers, nuts, and vanilla. Mix well. Drop a spoonful onto wax paper to slightly cool. Once manageable, roll into a ball then into crushed walnut topping or coconut flakes.

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Peach & Strawberry Jello Cookies

Recipe courtesy of Lois Robinson & Tooter Baker

Ingredients:

  • 1 lb coconut (finely ground)
  • 1/2 cup ground walnuts
  • 2 Tbsp sugar
  • 2 packages Jello any flavor (save 1/2 box)
  • 1 can of Eagle Brand Sweetened Condensed Milk (not evaporated milk)
  • 1/2 tsp almond extract

Directions:

Mix the above ingredients together well. Shape into balls or strawberry shapes (size of walnuts) then roll into a mixture of:  1/2 package of Jello (saved from above) mixed with 4 Tbsp of sugar and a little food coloring. Set on tray and let them dry out a little. Can place plastic stems on top.

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Vanilla Almond Sugar Cookies

Recipe courtesy of Krystina Robinson & The Salty Marshmallow

Ingredients:

  • 1 stick butter, softened
  • 1/4 cup cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (Or 2 teaspoons of your favorite flavoring)
  • 2 1/2 cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sprinkles

Directions:

In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes. Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined. Refrigerate dough for two hours before baking. When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray. Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles. Place the cookies onto prepared baking sheet, spacing 2 inches apart. Bake for 7-9 minutes. These should not turn golden brown, and will still look wet when they come out of the oven. Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.

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Hawaiian Cookies

Recipe courtesy of Lois Robinson & Patty Robinson

Dough Ingredients:

  • 1 3/4 cups flour
  • 1/2 cup powdered sugar
  • 2 Tbsp cornstarch
  • 1 cup soft oleo
  • 1 tsp vanilla

Dough Directions:

Combine and stir until soft. Make 1 inch balls and place into tart pan. Makes 36 balls.

Filling Ingredients:

  • 1 cup pineapple preserves
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cup coconut

Filling Directions:

Combine together the last 3 items. Spoon 1 tsp preserves in the bottom of the cup first. Then spoon 1 tsp of the mixture on top of the preserves. Bake at 350 for 10-15 minutes or until light brown.

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Snickerdoodles

Recipe courtesy of Diane Hester & Six Sisters Stuff

Ingredients:

  • 3 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup butter (2 sticks), room temperature
  • 2 cups sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla


Topping Ingredients:

  • 3 tablespoons sugar
  • 1 teaspoon cinnamon

Directions:

Preheat oven to 375 degrees F. In a large bowl, sift together the flour, baking soda and cream of tartar. Set aside.

In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Add the wet ingredients in with the dry ingredients and mix until everything is incorporated. In another small bowl, mix together cinnamon and sugar for the topping.

Form the dough into 1 inch balls and roll in the cinnamon/sugar mixture. Place dough ball on a greased baking sheet and flatten (I used the bottom of a glass to lightly flatten my cookies). Sprinkle the tops of the cookies with additional cinnamon/sugar mixture, then bake for 7-8 minutes. Do not overbake these. Remove from oven and let cool on the cookie sheet for 1-2 minutes, then move to a wire rack to cool.

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Peanut Butter Blossoms

Recipe Courtesy of Val Radic

Ingredients:

  • 1 3/4 cup of flour
  • 1 Tsp baking soda
  • 1/2 tsp of salt
  • 1/2 cup butter
  • 1/2 cup of peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tablespoons milk

Directions:

Preheat oven at 375 degrees. The pan will not need any extra oil or butter. Mix butter, peanut butter, sugar, brown sugar together. Then, mix in the 1 egg and milk. Make sure they are all stirred together. Then, put in the flour and the soda and salt. You may want to put them in at small amounts at a time and then stir and then add more as you go and continue to stir in. Roll the cookie dough into small balls and roll them in sugar (separate from ingredients). Put the rolled cookie dough onto the cooking trays and bake for 10 minutes. Put the Hershey Kisses/Reese Cups/whatever topping you want and bake the cookies for another ten minutes!

 

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Rum Balls

Recipe Courtesy of Mary Sarnese

Ingredients:

  • 2 1/2 cups crushed vanilla wafers
  • 1 cup nuts
  • 1 cup confectioners sugar
  • 4 Tbsp cocoa
  • 2 Tbsp water
  • 1/4 cup rum
  • 3 Tbsp honey

Directions:

Blend wafers into fine crumbs. Pour into a bowl. Add the remaining ingredients and mix well. Shape into balls then roll in extra powdered sugar. Store in a covered container

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Guava Cream Cheese Kolachi

Recipe courtesy of Krystina Robinson & Roxie Calderon

Ingredients:

  • 3 packages of dry yeast, 1 strip
  • 1/4 cup milk, warmed
  • 2 Tbsp sugar (1 goes in the yeast)
  • 2 sticks butter
  • 2 sticks margarine
  • 6 egg yolks, warmed
  • 8 oz sour cream
  • 1 tsp lemon extract
  • 6 cups flour
  • 1 jar of guava jelly
  • 1 bag of cream cheese pastry filling

Directions:

First put the yeast in a mug with 1 Tbsp sugar and 1/4 cup warm milk. Place on a warm stove for 5 minutes to raise.

Slightly melt butter and margarine on the stove then pour into a bowl. Separate 6 eggs and lightly stir in egg yolks with 1 Tbsp sugar. Next add the yeast mixture and sour cream. Add 1 cup of flour at a time to the mixture. After 5 cups of flour are added, lastly add the lemon extract and last cup of flour. Mix well. Let rise for 1 hour before rolling.

When the dough is ready, roll dough to 1/4 inch thick on a surface with flour and sugar; cut into 2 1/2 inch squares. Place on lightly greased baking sheets or covered in parchment paper. Spoon about 1/4 tsp of each filling in the center of each cookie. Roll sides into the center to form an envelope shape and then sprinkle with sugar before baking. Use toothpicks to hold the shape together. Bake at 350 F for 12-15 minutes or until lightly brown on the bottom.

Baker’s Note: Cookies may need to be re-rolled into sugar if they are sticky when cooled or after defrosting. They freeze very well.

PistachioWeddingCookies

Pistachio Cherry Wedding Cookies

Recipe courtesy of Krystina Robinson, adapted from Mother Thyme
Ingredients:
  • 1 cup (2 sticks) butter, softened
  • 1 cup confectioners sugar, divided
  • 2 teaspoons pure vanilla extract
  • 1¾ cup all-purpose flour
  • 3.4oz package pistachio instant pudding mix
  • ½ teaspoon salt
  • Optional: 1/2 cup finely chopped maraschino cherries

Directions:

In a large mixing bowl cream butter. Beat in ½ cup sugar until fluffy. Add in vanilla extract. In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined. Rinse cherries from red juice and dry them. Then fold in the cherries. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part. Bake in preheated oven for 9-10 minutes. Don’t overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely. Store in airight containers.

Serves: 3 dozen

 

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Coconut Cakes

Recipe courtesy of Krystina Robinson
Ingredients:

Directions:

Mix 1 batter of the sour cream pound cake from the link above. Bake at 350 degrees for 25-30 minutes or until golden brown in 2 cake pans (one 9X13 and one 8X8). Let cool. Cut into 1 1/2 inch cubes. To make the icing, mix powdered sugar, water and food coloring to desired consistency. Then dip the cakes into the icing and roll in coconut. Let dry on wax paper.

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Marshmallow Ice Cream Cones

Recipe courtesy of Krystina Robinson & inspired by The Golden Nugget Ice Cream at Kennywood

Ingredients:

  • 1 package mini ice cream cones
  • 1 package Kraft Jet-Puffed S’moreMallows Marshmallows
  • 1 package melting chocolate
  • chopped nuts or rainbow sprinkles
  • red Gobstoppers candy balls

Directions:

Melt chocolate and pour into the ice cream cones. Then place a marshmallow on top. Let dry. Once the chocolate has hardened, dip the marshmallow part in chocolate and roll in nuts or sprinkles then place a gobstopper on top. Let fully dry.

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Party Mints

Recipe courtesy of Lois Robinson & Krystina Robinson
Ingredients:
  • 6 oz cream cheese
  • 5 cups powdered sugar
  • few drops of flavoring (I used cotton candy extract to keep with the park theme)
  • food coloring
  • more powdered sugar for rolling mints

Directions:

In a mixing bowl, soften the cream cheese. Gradually add the sugar mixing well and then knead until consistency of pie dough. Add flavor and food coloring – knead to distribute color evenly. Roll into small ball (marble size) then dip into the powdered sugar. Place on wax paper and smash gently with a fork. Then let stand for 4 hours until they dry out. May need to flip over.

 

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Spritz Cookies

Recipe courtesy of Paula DiNardo
Ingredients:
  • 2 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 4 cups flour
  • 1 tsp baking powder
  • 1/2 cup light corn syrup
  • colored sugar

Directions:

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour and baking powder; add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press the dough 2 in apart onto ungreased baking sheets. Bake at 325 degrees for 11-12 minutes or until set (do not brown). Remove to wire racks to cool. Microwave the corn syrup for 6-8 seconds or until thin. Working with a few cookies at a time, brush corn syrup over the surface and dip into sugar. Reheat the corn syrup as necessary. Let stand until set.

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Sprinkle Meringues

Recipe courtesy of Krystina Robinson & The Food Network Magazine
Ingredients:
  • 3 egg whites
  • 3/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1/3 cup sprinkles
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
Directions:
 

Beat 3 room-temperature egg whites with a mixer until frothy. Gradually beat in 3/4 cup sugar and 1/4 teaspoon each cream of tartar and salt. Continue beating until stiff peaks form, 6 minutes. Add 1/4 teaspoon each vanilla and butter extracts; beat 2 minutes. Fold in 1/3 cup sprinkles. Transfer to a pastry bag fitted with a 1/2-inch open tip. Pipe 1 1/2-inch swirls (about 24) on a parchment-lined baking sheet. Bake at 250 degrees F until almost dry to the touch, about 1 hour. Turn off the oven. Let the meringues dry in the oven, 2 hours.

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Raspberry Swirls

Recipe Courtesy of Patty Robinson

Dough Ingredients:

  • 1 package dry yeast
  • 1/4 cup warm milk
  • 1 Tbsp sugar
  • 1 pound Oleo
  • 5 eggs
  • 5 cups flour
  • raspberry filling

Directions:

Dissolve yeast in 1/4 warm milk with sugar. Melt butter and cool. Beat eggs then add yeast, butter, sugar and flour. Mix thoroughly. Store dough in the refrigerator until well chilled (overnight). Divide dough in 4’s. Roll out and spread filling over dough. Roll up like a jelly roll and cut into slices before putting on the pan. Bake at 350 for 8-10 minutes or until light brown.

 
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Pumpkin Roll

Recipe Courtesy of Linda Robinson

Cake Ingredients:

  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/3 cup chopped nuts (optional)

Frosting Ingredients:

  • 8 ounces cream cheese, softened
  • 2 Tbsp butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Cake Directions:

In a large bowl, beat eggs, sugar, pumpkin, salt, baking soda, cinnamon and flour. Butter a 15×10 cookie sheet then line with wax paper; butter the wax paper. Spread batter into prepared pan. Sprinkle nuts on top of the batter if using the optional nuts. Bake at 350 F for 10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off wax paper. Roll up cake in the towel jelly-roll style, starting with the short side. Cool completely on a wire rack.

Frosting Directions:

In a small bowl, beat the cream cheese, butter, powdered sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Chill and serve.

 

Above are all the recipes that were shared.
Below are some other fun things we also had on The Wedding Cookie Table! 
A few behind the scenes photos…

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