Because no good love story started with a salad!
The wedding plans were well underway, but Covid got in the way!
They weren’t able to have their large wedding day, but there definitely were some cookies on a tray!
The Wedding Cookie Table with the Bride & Groom
The Wedding Cookie Recipe Index
Apricot & Nut Horns
Apricot & Pineapple Pinwheels
Chocolate Chip Cookies
Peanut Butter Blossoms
Peanut Butter Cup Cookies
Pistachio Wedding Cookies
Snickerdoodles
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.
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.
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.
Apricot & Pineapple 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.
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.
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!
Pistachio Wedding Cookies
Recipe courtesy of 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
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. 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
Krystina's Recipe Book 