Wedding cookies

[jdsnc1]

My son is getting married in 6 weeks and I need to start baking. Does anyone have any tried and true cookie recipes that freeze well and make alot? Thanks in advance!

[kirkland]

Re: Wedding cookies

no cookie recipe but we made sausage cheese balls for our wedding and froze them.

[wellsms]

Re: Wedding cookies

I no longer have the recipe, but for my grandma's 50th anniversary, my mom and I made a bunch of the little buttery round cookies and put a "squirt" of icing on top, they actually went faster than the cake did. I wish I still had the recipe we used.

[jackibowen]

Re: Wedding cookies

What is you mad heart shaped Linzer cookies but constructed froze the base and top and conststucted a day or too before the wedding?

[floridagirly68]

Re: Wedding cookies

I would make different variations of the cake balls and decorate them pretty. Those are always a winner.

[floridagirly68]

Re: Wedding cookies

[QUOTE=floridagirly68;273150]I would make different variations of the cake balls and decorate them pretty. Those are always a winner.[/QUOTE]


CAKE BALLS

• 1 (18.25 ounce) package chocolate cake mix (I used Duncan Hines)
• 1 (16 ounce) container prepared chocolate frosting ( I used Duncan Hines..not whipped)
• 1 (16 ounce) bar chocolate flavored confectioners coating or almond bark (many people said more than 16oz is needed)

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl (into tiny crumbs) and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water,(or a double boiler) stirring occasionally until smooth.
3. Use a melon ball or small scoop to form balls of the chocolate cake mixture. Place on a cookie sheet in the freezer for several minutes to make dipping easier. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

NOTE: This recipe is very versatile and heavily addictive. You can mix and match cake and icing flavors as well as the chocolate coatings. If you want to go the extra mile, cake balls can be rolled in nuts, sprinkles, coconut, etc. or double dipped in white and dark chocolates. Chocolate confectioners' coating is also called Almond Bark in some stores. If the balls are not frozen/cold, your finished product will not have a smooth coating. It will be lumpy and full of crumbs. These are easy enough that someone who doesn't cook can make them without difficulty. Many people commented that they taste like donut holes, only better.

Variations/flavors:

• White cake mix and mint chocolate chip icing - Dipped in chocolate confectioners coating.
• French vanilla cake with white chocolate almond icing. – Dipped in chocolate confectioners coating.
• Red velvet with cream cheese icing and vanilla confectioners coating.
• Red velvet with cream cheese icing dipped into milk chocolate coating.
• Chocolate cake, milk chocolate icing, dipped into chocolate bark.
• Lemon cake with lemon frosting and dip them in whit chocolate.
• Lemon cake mixed in white chocolate chips and lemon frosting, dipped in white chocolate.
• Spice cake with cream cheese frosting and coated them with white chocolate coating.
• Cherry chip cake mix and cream cheese frosting dipped in white chocolate.
• Fudge cake, mixed in peppermint chips and fudge frosting. Dip in dark chocolate.
• Chocolate fudge cake mix and coconut pecan frosting dipped into chocolate.
• Chocolate cake, butter cream icing, and dark chocolate coating.
• Chocolate cake/chocolate icing and dipped into raspberry/chocolate chips are melted with a bit of oil.
• German chocolate cake mix with coconut pecan frosting & dipped in melted semi sweet chocolate chips.
• Strawberry with vanilla frosting, dipped in chocolate.
• Carrot cake with cream cheese frosting, dipped in white almond bark.
• Chocolate cake, chocolate icing and Andes candy bits. If you like Girl Scout Thin Mints you will love these.

[kirkland]

Re: Wedding cookies

OMG!! Those sound delish!!

[floridagirly68]

Re: Wedding cookies

[QUOTE=kirkland;273335]OMG!! Those sound delish!![/QUOTE]


They are soooooo good!!! I made them for Christmas gifts last year.

[kirkland]

Re: Wedding cookies

[QUOTE=floridagirly68;273598]They are soooooo good!!! I made them for Christmas gifts last year.[/QUOTE]

I was thinking of doing the red velvet for Christmas this year and rolled in pecans....MMM!! I could go for some of those right now!

Doing as Christmas gifts is a good idea!

[sunny58]

Re: Wedding cookies

All of these freeze well. The Chocolate Crinkles recipe makes a ton. The other recipes make an average amount.

Swedish Creme Wafers

1 cup butter, softened
1/3 cup whipping cream
2 cups flour
sugar for sprinkling

Icing:

1/4 cup butter, softened
3/4 cup confectioner's sugar
1 tsp vanilla

Mix butter, cream and flour. Chill for 1 hour. Preheat oven to 375 F. Divide dough into thirds. Roll out a section of dough 1/8 inch thick. Keep rest of dough refrigerated. Cut into 1 1/2 inch rounds with cookie cutter. Place rounds on ungreased cookie sheet. Sprinkle with sugar. Prick a few times with a fork. Bake 7-9 minutes.

Mix together icing ingredients. When cookies are cool, ice the bottom of one cookie then put another cookie on top to make a sandwich.

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Sweetheart Cookies

3/4 cup butter, softened
1/2 cup sugar
1 egg yolk
1 1/2 cups all purpose flour
2 tablespoons raspberry or strawberry preserves
powdered sugar

In a large bowl, cream butter and sugar. Add egg yolk; mix well. Stir in flour by hand. On a lightly floured surface gently knead dough for 2-3 minutes or until thorougly combined.

Roll into 1 inch balls. Place 2 inches apart on greased cookie sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie. Fill with 1/4 teaspoon preserves.

Bake at 350 F for 13-15 minutes or until edges start to brown. Remove to a wire rack to cool. Dust with powdered sugar (optional).

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Sour Cream Twists

1 stick (1/2 cup) butter or margarine at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
1/8 tsp salt
1/2 tsp almond extract
1 1/2 cups all purpose flour

For decoration: 1/2 cup colored sugar

In a large bowl, beat butter and sugar with electric mixer until pale and fluffy. Beat in sour cream, salt and almond extract until blended. With mixer on low speed, gradually beat in flour just until blended. Chill dough two hours or until firm enough to handle.

Heat oven to 375 F. Lightly grease cookie sheets.

Divide dough in half. Divide each half into 8 equal pieces. On a lightly floured surface, roll each piece into 16 inch long ropes. Cut each rope in 4 pieces. Bring ends of each piece together, overlapping them slightly to form a ring. Place on cookie sheets and sprinkle with colored sugar.

Bake 10 to 12 minutes until bottoms are lightly browned. Remove to wire racks to cool. Store in an airtight container up to 3 weeks or freeze.

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Chocolate Crinkles

2 cups plus 2 tablespoons all purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 cup butter or margarine at room temp
1 3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla
4 squares (1 ounce each) unsweetened chocolate, melted
1/2 cup confectioner’s sugar

Mix flour, baking powder and cinnamon.

Beat butter and granulated sugar in a large bowl with electric mixer until fluffy. Beat in eggs until mixture is pale. Beat in vanilla and chocolate until blended. With mixer on low speed, gradually beat in flour mixture just until blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 350. Lightly grease cookie sheets.

Shape heaping teaspoonfuls of dough into 1 inch balls. Roll in confectioner’s sugar. Place 1 ˝ inches apart on prepared cookie sheets.

Bake about 12 minutes until tops are puffed and cracked. Do not overbake. Cookies are soft when hot but firm and chewy when cool. Remove to wire rack to cool. Store in airtight container for up to 2 weeks or freeze.

[floridagirly68]

Re: Wedding cookies

[QUOTE=kirkland;273616]I was thinking of doing the red velvet for Christmas this year and rolled in pecans....MMM!! I could go for some of those right now!

Doing as Christmas gifts is a good idea![/QUOTE]


Strawberry or Cherry ones are really good!!!! Dipped in chocolate...yum yum.

[jdsnc1]

Re: Wedding cookies

These sound great, but I am having 400 people at the weding. So I need more good tried and true recipes!

[floridagirly68]

Re: Wedding cookies

By the way the cake balls make about 100 balls for each cake mix.

[bubbacooks]

Classic wedding cookies

Crescent Cookies

Cream together;
˝ lb. butter
5 tablespoons sugar
2 teaspoons vanilla extract
1 tablespoon water

Sift together;
2 cups flour
˝ teaspoon salt

Add dry mix to butter slowly, then add 2 cups ground pecans.

Take about a ball of dough and roll it between your palms to make a log about the size of your pinkie finger. Bend into a crescent shape and place on an ungreased baking sheet. Bake at 350°F for 25 minutes. Roll in powdered sugar while still warm. These will keep for weeks in a tightly sealed container and actually improve with age.

[love all recipes]

Re: Wedding cookies

I baked the following for two of my kids weddings. You can just double or triple any of the recipes and they work fine. I think I made six times most of the recipes. They all freeze well...good luck...enjoy


Strawberry Cookies

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Amount Measure Ingredient -- Preparation Method
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8 ounces dates -- chopped
1/2 cup flaked coconut
1/2 cup sugar
1/2 cup walnut -- chopped
1 1/2 cups rice krispies®
4 tablespoons butter
1 egg -- beaten
dash salt
1 teaspoon vanilla
red sugar
green stems

In large skillet combine, dates, butter, coconut, sugar, egg and salt. Cook and stir over medium heat until thick and bubbly. (5-10 minutes). Remove from heat and stir in cereal and nuts. Add vanilla. With greaed hands shape into a strawberry. Roll into red sugar and add a green stem

Yield:
"3 dozen"





Cherry Bomb

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Amount Measure Ingredient -- Preparation Method
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3/4 cup butter -- softened
3 tablespoons cherry juice
2 1/4 tablespoons powdered sugar
2 1/4 cups flour
3/4 teaspoon salt
60 machino cherries -- drained well
coconut -- shredded
recipe for buttercream icing

In a mixer, cream butter, add powdered sugar, flour and salt and cherry juice. Be sure cherries are very dry..wipe with paper towel. Shape dough around cherries. Bake on ungreased sheet at 350o for 15 minutes. Cool. then make a buttercream icing and for that subside the juice of the cherries for the liquid. Roll balls into icing and then roll in coconut.

Yield:
"60 "




Chocolate Tipped Butter Cookies

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Amount Measure Ingredient -- Preparation Method
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1 cup margarine
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
6 ounces chocolate chips
1 tablespoon oil
1/2 cup pecans -- finely ground

Cream margarine and sugar till fluffy. Add vanilla and flour. Mix. Shape into 2 1/2 inch sticks 1/2 inch wide and 1/2 inch thick. Put on ungreaed sheet. Flatten 3/4 of each cookie with a fork. Bake at 350o for about 10-12 minutes. To make icing: melt 1 cup chips and 3 teas. crisco in microwave. Dip part of cookie in and then sprinkel nuts on icing. Place on waxed paper to dry.

Yield:
"3 dozen"




Church Windows

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Amount Measure Ingredient -- Preparation Method
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12 ounces chocolate chip -- melt and cool
1/4 pound margarine -- melt and cool
1 package colored marshmellows
1 cup nuts -- chopped
coconut

Melt margarine and chips. Cool. Add marshmellows and nuts and mix well. Roll into 3 logs and roll into coconut. Wrap in wax paper and refrigerate. Slice and serve.







Italian Love Knot Cookies

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Amount Measure Ingredient -- Preparation Method
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4 egg
1 cup milk
12 tablespoons crisco
5 cups flour
1 cup flour -- for kneading
2 1/2 tablespoons baking powder
1 cup sugar
pinch salt
3 teaspoons vanilla


3 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
3 drops anise oil

Add eggs, milk, crisco, sugar, salt and vanilla and mix well. Add baking powder and gradually add flour. Kneeding until looks like bread dough. Take pieces and roll into knots. Bake on greased pans at 375o for 8-10 minutes. Dip tops into icing.

Yield:
"6 1/2 dozen"






Minature Lady Locks

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Serving Size : 100 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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3 cups flour
1/4 teaspoon salt
1 1/2 cups cold water
crisco
wax paper
Icing
40 wooden dial rods/6 inch long each.

2 cups milk
4 heaping tabl. flour
2 cups crisco
2 cups sugar
2 teaspoons vanilla

Beat flour, salt and water till soft and pliable. Divide dough into 3 parts then take the first dough and roll out of floured cloth to 1/4 inch thick. Spread with 1/3 cup crisco and fold over about 6 times..to make a neat square. Cover with wax paper and refrige it. Do this three times total. After 1/2 hour in fridge take out and roll out again. Spread with another 1/3 cup crisco. do this with the other two doughs. Wrap well and put back in fridge forianother 1/2 hour. Do this a total of 3 times. After the third time, refrige overnite, make sure they are coved well with wax paper. Next day: Take one dough out. Let it sit a bit to soften some. Flour your cloth and rolling pin. Roll dough about almost size of cloth. Cut dough, using a ruler about 1 inch wide and 7 inches long. Wind dough around dile, slightly overlapping. Put on ungreaed cookie sheet. Bake at 400o for 16-20 minutes. When slightly cool, slip off the dile. Fill with filling when cool. I make the dough one day. Bake the second day and fill the 3rd..just so much easier. For the filling: Put milk and flour in saucepan. Cook till thick, stirring constantly to make sure it does not get lumpy. Cool. In mixer put, crisco, sugar and vanilla, cream this. Add the cooled white sauce and beat on high till creamy and thick. Fill the lady locks. I fill with a large pastry bag and a #12 tip.





Orange Cookies

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Amount Measure Ingredient -- Preparation Method
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1 Recipe By :
Serving
: 48 Preparation Time :2:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
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1 cup shortening
2 cups sugar
2 eggs
5 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup ornage juice
powdered sugar

Preheat oven to 400o

Cream shortening with sugar,add eggs beat well. Mix flour,baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk and orange juice. Drop by teaspoons on greased pans. Bake 10 minutes or until golden brown. Cool then ice with: Powdered sugar with orange juice added.