Week of the Milk & Cookies Party - Favors

Who can argue that one of the best classic cookies is the chocolate chip? I might hurt someone if they get between me and the bowl of cookie dough!

This is my favorite recipe courtesy of Rhonda:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2-3 eggs
12-ounce package Giradelli semi-sweet chips
6-ounces of mini semi-sweet chips
1 box of instant vanilla pudding


COMBINE flour, baking soda, salt and instant vanilla pudding powder in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown.

Week of the Wedding Shower - Favors

Sugar Cookie Wedding Cakes

Who doesn't love a mini wedding cake? I just couldn't resist these stacked sugar cookies. Here's the recipes if you would like to tackle these for your next wedding event:

Sugar Cookie

350 F for 10 minutes (do not brown)

2 c. flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 c. unsalted butter (room temp)

1 c. sugar

1 large beaten egg

2 tbs. milk

1/2 tsp. vanilla (I prefer mexican vanilla)

**use square cookie cutters**

Whisk first three ingredients and then set aside. Then in mixer cream butter and sugar, add dry ingredients and mix until well incorporated. With mixer running add vanilla, egg, milk. Transfer dough to work surface. Shape into two discs, cover with plastic wrap and refrigerate for at least one hour. Roll out dough to 1/8 inch thick, cookie cut using parchment paper on cookie sheets. HINT: keep the dough as cold as possible before baking this keeps the shape of the cookie cutter the best.

Royal Icing

1 lb. Confectioners Sugar

2 large egg whites

In electric mixer combine sugar and egg whites. Avoid over mixing and over exposure to the air. This icing will harden as it dries. The final product acts as a glue between your cookie layers.