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I love decorated wedding cookies. And I love cookies made with my homemade mix. And I love them all. But, as they say, the recipe is the secret. You must start with the flour and butter, plus salt and sugar. Then, you need to blend the dry ingredients together, then add the wet. You’ll get a great cookie with a big crunchy layer of fluff and a flaky, chewy top.
I like to make them by hand, but you can whip up a batch and freeze them for a quick, easy, and tasty holiday treat. Or make them ahead and bake them in the oven for a quick, easy, and tasty Christmas treat. They are an easy, quick, and delicious and are the perfect cookie for any occasion.
The best cookies to make are the flaky, chewy ones. They melt way too quickly to get a good crunch when they hit the oven. But they are the perfect cookie to have with a big, steaming mug of coffee.
I have tried making these before, but this time I used parchment paper and lined cookie sheets with it. It worked well for me.
But there is a better way. You can make these cookies the night before, then bake them the morning of the wedding. In fact, that’s how I made my own. I put the parchment paper in the freezer overnight to make the next step much easier.
Cookies are a great food to take the time to prep a lot for, but a lot of the time we don’t take the time to prep our cookies for a wedding; we just pop them in the oven. But there are ways to take the time. Here’s how I prepare my cookies.
First I make the dough, which is actually about a pound, but I like it to be a little thicker. I make the butter cookie dough by melting the butter in an oven. Then I add the flour and mix. Then I mix in the nuts and add the powdered sugar. Finally I fold in the dough, which will give the cookies about 1/8 an inch thickness. Then I just bake the cookies.
And how do they taste? Well, they’re pretty delicious. And my only complaint is that the dough I make is a little more fussy than most. But that’s a good thing, because it keeps me from over-cooking them and adding too much butter.
As it turns out, the dough is a little bit harder than you think. I add extra flour and add a little more butter, which makes the dough extra crunchy. Even though it keeps my butter from getting burned, it also makes the cookies a little more flavorful.
They taste good. And they’re crunchy. And they’re pretty delicious. And my only complaint is that the dough I make is a little more fussy than most. But thats a good thing, because it keeps me from over-cooking them and adding too much butter.
