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

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.

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 them over ice. So Good!

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.

Now for Raina’s scrumptious cookies!

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