Ok, so I've been told that I should post all of the cookie recipes that we made for our wedding cookies here...so here it is! They all turned out really well in my opinion, but I had never really made any of these kinds before, so maybe they didn't turn out how they were supposed to and I just didn't know it?? Oh well! Taste good to me! Haha. Most of the recipes came from our local civic club cookbooks.
Vanilla Pizzelles (I substituted vanilla extract for almond extract, so mine were almond flavored.)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoons salt
3 eggs
3/4 cup sugar
1 cup butter, melted
2 teaspoons vanilla (or other flavoring of your choice)
Cooking oil
Powdered sugar (optional)
1. In a medium bowl combine flour, baking powder, and salt. In a large bowl whisk eggs until frothy. Gradually add sugar, whisking constantly. Stir in melted butter and vanilla. Fold in flour mixture. Set batter aside.
2. Lightly coat an electric pizzelle iron with cooking oil; heat according to the manufacturer's directions.
3. For each pizzelle: Place a slightly rounded tablespoon of batter on pizzelle grid, slightly off-center toward the back. Close lid. Bake according to the manufacturer's directions. (If using a non-electric iron [or a broken iron like I was!], bake about 2 minutes or until lightly browned, turning once.)
4. Transfer warm pizzelle to a wire rack; let cool. If desired, sprinkle with powdered sugar.
::to store:: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
*Recipe from Better Homes & Gardens Special: ultimate Cookies
Russian Teacakes (also called Mexican Wedding Cakes)
1 c butter or margarine, softened
1/2 c confectioner's sugar
1 t vanilla (I used almond extract here, too)
2 1/4 c all-purpose flour
1/4 teaspoon salt
3/4 c finely chopped nuts (I used almonds)
Heat oven to 400. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.
Bake 10-12 minutes or until set but not brown. While warm, roll in confectioners' sugar. Cool. Roll in sugar again.
Yields about 4 doz cookies.
*Do not use self-rising flour in this recipe.
Pecan or Walnut Cups
2 sticks margarine
2 (3 oz.) cream cheese
2 c. flour, sifted
Walnuts or pecans, chopped
Mix margarine, cheese, and flour. Shape into small one inch balls. Line in a small (ungreased) muffin tin. Press into tin to form mini crusts. Sprinkle nuts on bottom of shaped crust. Spoon 1 tablespoon filling over nuts. Add a few more nuts. Bake at 350 for 25 minutes or until crust is lightly browned.
Filling:
2 eggs
1 1/2 c brown sugar
2 T margarine, melted
1/4 t salt
1/2 t vanilla
Sunday Cups
Crust:
9 oz. cream cheese
1 1/2 c margarine
3 c flour
Filling:
9 oz. cream cheese
3/4 lb. powdered sugar
1 (12 oz.) Cool Whip
Crust: Combine cream cheese, margarine, and flour; mixture will be stiff. Roll dough into small balls. Press into mini-muffin pan cups to form shells. Makes approximately 5 doz. Bake at 325 for 30 minutes.
Filling: Beat cream cheese and powdered sugar until smooth (no lumps). Add Cool Whip (fold this into cream cheese mixture); place in baked shells after they cool. (I piped the filling onto the crusts and that seemed to look nicer.)
Split Seconds
Sift: 2 c flour
2/3 c sugar
1/2 t baking powder
Blend in: 3/4 c soft butter
1 egg
2 t vanilla
Mix well. Knead lightly. Divide dough into 4 parts. Shape each part into a roll 13x3/4 in thick. Make a 1/4 in deep depression down the middle of each and fill with jelly (about 1/3 c). Bake at 350 for 15-20 minutes. While warm, cut diagonally. Yields 3 doz.
Orange Frosted Cranberry Cookies
Ingredients
# Cookies
# 1 cup granulated sugar
# 1/2 cup packed brown sugar
# 1 cup butter or margarine, softened
# 1 teaspoon grated orange peel
# 2 tablespoons orange juice
# 1 egg
# 2 1/2 cups Gold Medal® all-purpose flour
# 1/2 teaspoon baking soda
# 1/2 teaspoon salt
# 2 cups coarsely chopped fresh or frozen cranberries
# 1/2 cup chopped nuts, if desired
# Frosting
# 1 1/2 cups powdered sugar
# 1/2 teaspoon grated orange peel
# 2 to 3 tablespoons orange juice
Directions
1. Heat oven to 375°F. Spray cookie sheet with cooking spray.
2. In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.
3. Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies.
Wedding Cookies
Cream together:
1 c sugar
1 egg yolk
1 c shortening
8 oz cream cheese
Add:
1 t vanilla
2 1/2 c flour
Roll in balls. Place on greased cookie sheet. Bake at 350 for 12 minutes until bottoms of cookies are slightly brown. Cool.
Icing:
Combine:
2 c powdered sugar
2 T milk
1/2 t vanilla or almond extract
Use several drops of food coloring to tint mixture. Use wedding party colors.
Enjoy!
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