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I hope you all had a lovely wedding and are in the happy and excited state of mind that comes with celebrating your dreams. It’s a once in a lifetime experience and we all wish you had the best of luck making this dream come true.
There is no sugar in wedding cookies, but if you are making a wedding where you have your guests do it for you, you can’t go wrong with these. They are made with a variety of flavors and even the chocolate ones are pretty damn tasty. The only problem is that they are so hard to make that they are often made in batches and then frozen for later use, but that’s okay, you can make them ahead of time and have them on hand for a quick treat.
If you happen to be getting married and want to make these for your guests then I would recommend making your cookies without chocolate chips. The cookies are more fun when they are made without the sugar but still have a little bite and crunch to them.
One of the biggest problems with chocolate chips is that they tend to turn into a gluey mess that is impossible to remove. I have not found it necessary to use any but the most basic of baking soda to effectively dissolve them.
You can bake your cookies in a food processor if you have trouble with a hand-held mixer. But using a food processor is one of the most tedious tasks I have ever done. I also don’t recommend using a food processor to make your own sugar cookies because you will inevitably end up with a dough ball that is nowhere near as tasty as a homemade batch.
They were actually very difficult to make. I started with a recipe I found on Pinterest, and I followed it to the letter with a bit of tweaking. The original recipe called for all-purpose flour and I substituted it for a blend of whole-wheat, brown rice, coconut, and oats. Brown rice flour is one of the most difficult flours to work with.
Brown rice flour is a pretty bland flour and the addition of other ingredients helps the texture of the dough, but it can also add a flavor that you can’t really get from regular all-purpose flour. It’s also one of those flours that has a tendency to clump up on the counter. I used coconut flour instead because it’s easier to work with and does not clump up on the counter.
Like most recipes I’ve ever tried, these cookies are a bit on the sweet side (I’m trying to be careful here). But I think that could be because I used up a lot of coconut sugar in my recipe. So maybe give these a try.
Like so many other recipes that Ive tried, these cookies are about as fussy as they come. But I decided to give them the benefit of the doubt and just follow the recipe below. This is basically your standard wedding cookie recipe that you can find on the net. I made these in a smaller pan because I wanted to make them in a smaller amount of time.
I made these in a smaller pan because I wanted to make them in a smaller amount of time. I didn’t want the cookies to get too big and I didn’t want them to be too fluffy. To accomplish both of these goals, I used my trusty food processor to puree the ingredients I had in my food processor and then put them all together in a small bowl.
