Recipes worthy of a wedding cookie table | TribLIVE.com
Food & Drink

Recipes worthy of a wedding cookie table

Mary Pickels
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Facebook | The Wedding Cookie Table Community
Lady locks and kolache are prominent selections on this cookie tray.
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Tribune-Review file
A selection of colorful biscotti makes a pretty wedding cookie platter.
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Pixabay.com
The "controversial" wedding table cookie, chocolate chip.

According to some bakers, there are cookies that make the wedding reception cut based on tradition, taste and presentation, and just plain “better be there” when guests arrive.

Some require more technical skill than others, but all are baked with love and warm wishes.

Lady Locks

(A smaller version is called a clothespin cookie)

3½ cups flour

8 ounces butter, cold and cubed

10 tablespoons shortening

¼ cup sugar

Pinch of salt

¾ cup cold water

2 egg yolks

1 tablespoon vanilla

Cut the butter and shortening into the dry ingredients with a pastry cutter as if for pie dough until incorporated.

Mix together the water, egg yolk and vanilla. Make a well in the center of the dry ingredients and pour the liquid into the center. Slowly incorporate the wet ingredients into the dry ingredients with a rubber spatula until it comes together and forms a dough. Form together to make a dough ball and divide into thirds. Flatten each third into a disc and cover with plastic wrap. Refrigerate at least 2 hours or overnight.

Using one-third of a disc at a time, roll the dough on a flat surface dusted with powdered sugar into a 12 x 12 square. (Keep the remaining dough refrigerated until ready to use). Using a pizza cutter, cut strips approximately ½-inch in diameter (larger strips yield larger shells). Wrap each strip around the pastry form (or wooden clothes pin) and place on a parchment lined baking sheet. Bake at 375 degrees for approx. 10-12 minutes. Rotate tray halfway through baking time. Cool shells on molds one minute, then remove from molds. Fill with your favorite buttercream icing.

Yield: Approximately 7 dozen

Grandma’s Perfect Chocolate Chip Cookies

2 cups plus 2 tablespoons of Pillsbury flour (don’t level, use a heaping)

½ teaspoon baking soda

12 teaspoons salted butter (1½ sticks) melted and cooled until warm

1 cup light brown sugar

½ cup granulated sugar

1 egg, plus 1 egg yolk

2 teaspoon vanilla

1½ cups chocolate chips

½ cup chopped walnuts (you can use mini chocolate chips instead if you are a chocolate lover)

Mix by hand, no mixer. When I tried the mixer cookies went flat.

1. Heat oven to 325 degrees. I used a light air bake cookie sheet.

2. Melt the butter for about 45 seconds in the microwave until its almost completely melted. Remove and stir it to melt the rest. Let cool to room temperature or warm. but still liquid.

3. In a small bowl, combine flour and baking soda and stir.

4. In a mixing bowl, mix butter and sugars together until combined. Then mix in egg, yolk and vanilla until combined.

5. Stir in dry ingredients and chocolate chips and nuts until combined. Dough will be soft.

6. Scoop into 1 teaspoon balls and place on cookie sheet 1 inch apart. Bake for 12 minutes. Store in airtight container.

Kolache or kolaczki

6¼ cups flour, sifted

½ pound butter

½ pound shortening

3 egg yolks, whites reserved for nut filling

1 pint sour cream

2 cakes compressed yeast

Pinch of salt

Granulated sugar

Nut filling (recipe follows)

Directions

Cut butter and shortening into flour until mixture is crumbly. Crumble yeast into sour cream and mix together; add with egg yolks and salt into flour mixture. Mix well until smooth and leaves sides of bowl. Shape into ball, cover and refrigerate 3 hours or overnight (preferable).

Divide dough into 6 portions and refrigerate the dough you’re not working on. Sprinkle work surface lightly with granulated sugar. Roll one portion of dough 1/8 inch thick, sprinkling top of dough with additional sugar as needed to prevent sticking.

Cut into 2- inch squares. Place about ½ to 1 teaspoon nut filling in the center of the square and fold opposite corners over the filling.

Place on greased baking sheets and bake at 350 degrees for 15- 20 minutes or until golden brown. When cool, sprinkle lightly with confectioners sugar.

Makes about 10 dozen.

Nut filling

½ pound finely ground walnuts

1¼ cup sugar

¼ teaspoon cinnamon

½ teaspoon vanilla

3 egg whites, stiffly beaten

Combine nuts, sugar, cinnamon and vanilla. Fold in egg whites.

(Above recipes courtesy of Facebook’s The Wedding Cookie Table Community)

Our Favorite Biscotti

6 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

6 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Beat eggs with mixer. Add sugar, beat again. Add oil and mix. Add flour that has been sifted together with baking powder, soda and salt. Mix with wooden spoon. Spoon 6 rows, 2 each on 3 greased baking sheets. Bake for 20 minutes at 350 degrees. With a serrated knife, slice diagonally. Toast in oven 5 minutes on each side.

(Recipe courtesy of Wanda Magone)

Mary Pickels is a Tribune-Review staff writer. You can contact Mary at 724-836-5401, [email protected] or via Twitter .

Categories: Lifestyles | Food Drink
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