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bridal shower sweets

burlap and book pages

The last post about Marissa’s bridal shower is “the dessert post” … you know – just saving the best for last!

shower table

Before I share the recipes that Raina used for her cookie trio, I want to tell you about the iced Vietnamese coffee that we served, along with iced chai tea, milk and chocolate milk, at the Milk & Cookies dessert station.

press cold brew

Vietnamese coffee is a blend of cold brew coffee and sweetened condensed milk. I used a 50/50 ratio of Press Coffee Roasters Cold Brew and sweetened condensed milk. I mixed them together the night before and served it over ice. So Good!

lemon glazed blueberry lemon bread

On the lunch buffet table, along with the salad, savory tart and bruschetta, we served my Lemon Glazed Blueberry Bread. It was an extra loaf I had baked for a cooking class the week before. Barb stored it in her freezer, defrosted it in the fridge and then glazed it just before serving.

milkcookies

Now for Raina’s scrumptious cookies!

dessert

Salty-Sweet Butterscotch Cookies

1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla
2 cups  flour
3/4 cup coarsely chopped salted dry roasted cashews
2/3 cup butterscotch chips

Preheat oven to 375 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

Makes about 48 cookies

Recipe from bhg.com

poppy seed

Photo

Lemon-Poppy Seed Cookies

2 cups bread flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/3 cup packed light brown sugar
3 tablespoons honey
1 large egg
1 teaspoon vanilla extract
2  1/2 tablespoons grated lemon zest
1 tablespoon poppy seeds

In a mixing bowl whisk together the flour, baking powder and salt. Set aside.

Using an electric mixer, cream together the butter, sugars and honey. Add the egg and vanilla and continue to beat together. Scrape down sides of the bowl and fold in lemon zest and poppy seeds until well combined.

Stir flour mixture into the butter mixture and mix until fully incorporated.

Form cookie dough into a flat disc, cover with plastic wrap and refrigerate for at least 30 minutes and for up to 3 days.

Preheat oven to 350 degrees and line a baking sheet with parchment or a Silpat mat.

Uncover and scoop tablespoon-sized balls of cookie dough onto a prepared baking sheet, about 1-inch apart.  Bake cookies for 12 minutes or until the edges brown slightly, but the tops remain pale. Remove cookies from the oven and allow them to cool for 5 minutes before transferring to a cooling rack.

Makes about 48 cookies

Recipe from spoonforkbacon.com

double chocolate chip cookie

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Chewy Double Chocolate Chip Cookies

  • 1 ¼ cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • Pinch of salt
  • ½ cup unsalted butter, softened
  • ¼ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • ¼ cup dark chocolate chips
  • ¼ cup milk chocolate chips

In a medium bowl whisk together flour, baking soda, baking powder and salt. Set aside.

In a mixer, whip butter and sugars together until creamy. Add egg and vanilla and mix on medium speed for about a minute. Fold flour mixture into butter/sugar mixture and then fold in dark and milk chocolate chips. Mix gently until combined.

Cover and refrigerate for 24 hours.Preheat oven to 350 degrees and line a baking sheet with parchment or a Silpat mat.

Uncover and scoop tablespoon-sized balls of cookie dough onto a prepared baking sheet, about 1-inch apart.

Bake for 7 to 9 minutes. Remove from oven just before they look done and allow cookies to sit on baking sheet for 5 minutes before transferring to a cooling rack.

Makes about 24 cookies

Recipe from chocolateandseasalt.com


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