We made cookies for our friends' wedding!
The bride's mom had the idea to do a "cookie tower" instead of cake or cupcakes, and it was such a blast to be a part of making their wedding as special as it was.
We'll show some of the process steps later, but here is the finished tower with cookies (we baked a total of 950 cookies!):
We made three kinds of cookies, and decorated a purchased cardboard structure found online here. Since the idea was to make the tower look like a cake, we covered all of the tiers in a nice white fabric and edged them with a pretty green ric-rac.
We made Coconut Macaroons, Mexican Wedding Cookies, and glazed Sugar Cookies.
Coconut Macaroons
The Coconut Macaroons are a long time favorite. Here's our recipe!
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Mexican Wedding Cookies
We made this Mexican Wedding Cookie recipe, but we used pecans instead of almonds. Also, we did not put any nuts on the outside of the cookies. We toasted the pecans a few days before of the actual baking so that we could get ahead a bit. We also ground up the nuts and prepped the dry ingredients (below right). Each of the 5 bags is 2 batches of cookies--10 batches in total! Scott very patiently scooped all of the cookies using a little hemisphere cookie scoop lined with plastic wrap so that the cookies would be the same size and shape and bake consistently.
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Sugar Cookies
The Cut-out Sugar Cookie recipe is my great-grandmother's recipe:
Ingredients: (makes about 30 2 1/2" cookies)
- 3 1/2 cups flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (2 sticks) butter
- 2 cups sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 teaspoon grated lemon rind
Directions:
- Cream butter and sugar til fluffy. Add 2 eggs, vanilla, and milk.
- Add the flour, salt, and baking powder. Mix well.
- Roll into 2 or 3 balls and wrap in plastic wrap. Refrigerate for about an hour.
- Roll out on a floured board, cut into desired shapes.
- Bake at 375F for approximately 8 minutes on parchment paper or silicone mats.
Here is our fridge with the vegetable drawer completely filled with sugar cookie dough:
Thanks to Shelby for this AWESOME rolling pin with adjustable thickness--helped us make all of the cookies perfectly consistent--which ensured that they all baked to the same golden brown. Thank you!
The workhorse (couldn't have done it without this guy, thanks Helene!):
