Jason and Samantha’s Wedding Cookie Table

STILL UNDER CONSTRUCTION: RECIPES COMING SOON

Wedding dessert should be more then just cake!

A sweet ending to a new beginning.

Chocolate Chip Cookies

Recipe courtesy of

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.

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.

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.

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.

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!

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.

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.

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.

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.

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.