Wedding Cookie Buffets

One of the newest trends at wedding receptions is a cookie buffet. Similar to the candy version, cookie buffets offer your guests the option to choose which treats they want to enjoy at your reception or take home as a favor.

Cookies in jars, on vintage plates or in crystal biscuit keepers are whimsical deserts perfect for any party. They are especially fun to make and a great treat for guests to nibble on no matter what the occasion.

Read the full article about cookie buffets at www.citysocial.com for some tricks to creating one of your own.

WeddingCookie2Zesty Wedding Cookies
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 tablespoon orange zest
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 cup dried dates
1 to 2 tablespoons milk
Powdered sugar for dusting

Heat oven to 400 degrees Fahrenheit. Mix butter, powdered sugar, vanilla and orange zest in large bowl. Stir in flour, salt and dates. Stir in milk one tablespoon at a time until you can roll dough into 1-inch balls. Place cookies about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Do not brown. Cool the cookies slightly on wire rack, then roll them in powdered sugar. Once they are completely cooled, roll them in powdered sugar again. Yields three dozen.

ChcoChip1Oatmeal Chocolate Chip Cookies
1 cup packed light brown sugar
1 cup unsalted butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 bag of mini chocolate chips

Heat oven to 350 degrees Fahrenheit. In large bowl, cream brown sugar and butter. Beat in vanilla and egg until fluffy. Add in oats, flour, baking soda and salt. Finally, stir in chocolate chips. Use a cookie scooper or rounded tablespoon, scoop cookies onto an ungreased cookie sheet, 2 inches apart. Bake 12 minutes or until golden brown. Cool slightly on the pan then transfer to a wire rack to cook completely.

WhispsChocolate Whisps
3 egg whites, cold
1/4 teaspoon cream of tartar
3 tablespoons granulated sugar
3 tablespoons cocoa powder (not Dutch process)

Heat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Sift together cocoa and sugar and set aside. Beat egg whites and cream of tartar until foamy. Add sugar and cocoa mixture one tablespoon at a time. Continue beating until glossy and stiff peaks form. Scoop out batter a drop onto a cookie sheet. Bake cookies for 20 minutes; a little longer if you’d like them crisp and less chewy. Let the cookies cool on racks. Serve cookies dusted with powdered sugar.

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