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Thursday, July 17, 2014

Wedding Cake Cookies


 
I shared a photo of these last year, and never quite got around to sharing the recipe - sorry!  These are a cute addition to a bridal shower, rehearsal dinner or birthday party... if you change the name to Birthday Cake Cookies.  They are a mix between a sugar cookie and a chocolate chip cookie without the chocolate chip.  They are softer and chewier than a sugar cookie because of the addition of crisco, and there is no brown sugar, so they don't have that browned, caramel quality of a chocolate chip.

They taste like vanilla cake, cookies.  For me, what makes them "Wedding Cake Cookies" is the addition of almond extract to the icing.  The combination of vanilla cake and almond icing is so good - just like a wedding cake.   Of course, you can make the icing any color you'd like for more festive and fun occasions.  I think some silver dragees would dress these up for a bridal shower, too.

Wedding Cake Cookies


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1/2 cup Crisco
1/2 cup butter (1 stick), softened
1 1/2 cup powdered sugar
2 eggs
1 tablespoons water
1 teaspoon of vanilla bean paste
2 3/4 cups flour
1 teaspoon baking soda
½ teaspoon salt
......
1 cup (2 sticks) of butter, softened
4 cups of powdered sugar
1 teaspoon of almond extract

For the cookie dough, mix together crisco and butter in a mixer until combined.  Add powdered sugar, mix until well combined.  Add eggs, water vanilla bean paste and mix.  Add dry ingredients - flour, baking soda and salt.  Mix until just combined - don't over mix.

Form into 1 1/2" balls, place them on a Parchment lined baking sheet then flatten them with the bottom of a glass.  It may help to put a bit of powdered sugar on the bottom of the glass to prevent it from sticking.

Bake at 350 degrees for 6-8 minutes.  Do not over bake.  They should be slightly puffed, but not browned on the edges.

For the icing, mix together butter and powdered sugar until smooth.  Add almond extract and mix well.  Be sure to ice the cookies while still slightly warm to help the frosting meld with the cookies... however, don't ice them when they're too warm, or it will melt and slide right off!

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Be generous with the icing - I just used a butter knife to swirl it on.  


Here they are packed up in a Seaside Blue Favor Box.  You can also use a clear Small Cello Bag (pictured above).  The Printable Labels make them look customized for a special occasion.

To see all of the details from this "Seaside Shower" inspiration table, click here.

10 comments:

  1. Hi Jenny! Could you please share the temperature and time these cookies should be baked? Are they cut out cookies or drop? They sound delicious; thank you for sharing!

    ReplyDelete
    Replies
    1. That would be helpful, wouldn't it! Oops. I just updated with baking directions : )

      Delete
  2. Bridal shower 9/2 for my niece. perfect timing!!

    ReplyDelete
  3. Yum! Trying this recipe soon!

    ReplyDelete
  4. These sound yummy! Of course, the packaging is adorable!

    ReplyDelete
  5. The cookies are making my mouth water - thank you for the recipe!

    ReplyDelete
  6. butternut & beef chili · wood candle holders ... candlelanternsforweddings.blogspot.com

    ReplyDelete
  7. How many cookies does this recipe make?

    ReplyDelete

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