Cookie Recipes for the Wedding of Mike and Rheta Myer December 7, 2013

Chippers..................................................................................... ........ 2 Choco!ate "#t Dainties.........................................................................2$3 Date %in&hee!s.......................................................................................3 Do#b!e Choco!ate Chip Cookies................................................................' (erman Choco!ate Cookies.......................................................................) (!#ten *ree Cookies+ Map!e , -acon , Choco!ate.....................................$7 /ta!ian %i00e!!es.....................................................................................7$1 Mini Cheesecakes.....................................................................................1 2atmea! Raisin Cookies.............................................................................3 2!d *ashion 4#gar Cookies......................................................................10
2range 5est Cookies.........................................................................................11 %ean#t -!ossom Cookies...................................................................................12

%ecan 6assies.........................................................................................13 %#mpkin Ro!!s....................................................................................13$1' R#ssian 6ea Cakes...................................................................................1) 4C789((/94 $ 82:9R;4 <"264.................................................................1. Wa!n#t 7orn Cookies..............................................................................17

Chippers =#nt Caro! >ames 3 sticks softened butter 1 cups sugar 2 egg yolks tsp salt 2 tsp vanilla 2 cups flour 1 cups finely crushed potato chips; measure after crushing. 1 cups finely chopped pecans tsp finely grated lemon zest

Beat butter, sugar, egg yoks, salt and vanilla until light and fluffy. dd flour, potato chips, pecans and zest. !i" #ell. $orm into small 1 inch balls and place on %&'() *)+ cookie sheet. , use parchment paper. -lace sugar in small bo#l. *pray bottom of flt glass #ith - !, +ip in sugar and fltten balls. -lace pecan half in center of cook. Bake at 3./ degrees 1/012 minutes until golden around edges. 1ool 2 minutes and remove from pan.

2ield3 about 4/0./ cookies Choco!ate "#t Dainties Chris %rice 2 5 cup flour tsp salt 6 cup soft margarine 6 cup sugar 1 egg 1 tsp vanilla cup !,&, chocolate chips 1olored ,cing

!i" sugar, margarine, vanilla, egg. !i" flour, salt together then add to sugar mi"ture. dd chocolate chips and mi" #ell. %sing about 1 teaspoon of dough, shape dough into 1 1720 " 1720inch logs. -lace on ungreased cookie sheets or cookie sheet lined #ith parchment paper. Bake at 3./ for about 12 minutes or until light bro#n.

,cing3 can use #hite icing or make your o#n. 2ou can add food coloring to the #hite icing. fter cookies are cooled, dip each end in colored icing, then dip each end in either chopped nuts, 8immies, sprinkles, coconut, sugars etc. 2ield3 304 dozen.

9ption3 1ombine 1 cup chocolate morsels and 174 cup butter in a small heavy saucepan; cook over lo# heat, stirring often, until chocolate melts. +ip ends of cookies into mi"ture, and roll in chopped #alnuts. -lace on #a" paper until chocolate is firm. *tore in an airtight container; freeze up to : months, if desired. Date %in&hee!s =#nt Caro! >ames *ift ;ogether3 2 cups flour 5 tsp cinnamon tsp salt tsp baking soda 5 tsp cloves 1ream together3 1 cup bro#n sugar, firmly packed cup softened butter dd 1 unbeaten egg and 1 tsp vanilla and beat #ell. $illing3 1 cup <= oz. pkg> of dates, cute in small pieces cup #ater and cup sugar. 1ook together and let cool. dd cup chopped #alnuts.

dd flour mi"ture to creamed mi"ture and blend #ell. +ivide and roll out like a 8elly roll about 17= inch thick. *pread filling. nd roll up like a 8elly roll. 1ut into slices. Bake at 4// degrees for =01/ minutes.

Do#b!e Choco!ate Chip Cookies 9rin Mi!!er

,ngredients3 3 cups of flour 1 cup plus 2 tablespoons of uns#eetened cocoa 1 teaspoons baking soda 6 teaspoon salt 1 6 cups plus 2 tablespoons butter or margarine 3 cups sugar 3 eggs 1 teaspoon vanilla e"tract 12 ounces semi0s#eet chocolate chips.

-reheat the oven to 3./ degrees. 1ombine the flour, cocoa, baking soda, and salt; set aside. ,n a large bo#l, cream the butter or margarine and sugar until the mi"ture is light and fluffy. dd the eggs and vanilla, and then beat #ell. Blend the dry ingredients into the creamed mi"ture. *tir in the chocolate chips. +rop tablespoonfuls of the dough, onto ungreased baking sheets, spacing #ell apart. Bake for = or ? minutes 0 cookies #ill still be soft. 1ool slightly on the baking sheets before removing cookies to cooling racks. *tore in an airtight container.

(erman Choco!ate Cookies 9!!en 7ogan 1 bo" 'erman 1hocolate or +evil@s $ood 1ake mi" 1 stick butter 2 eggs 1 cup shredded s#eetened coconut cup dices pecans 1 cup caramel bits 1 cup chocolate chips

-reheat oven to 3./ degrees. -repare baking sheet #ith parchment paper. ,n a large mi"ing bo#l melt butter in micro#ave for about 4/ seconds. *tir to mi" #ell to cool do#n butter. dd cake mi" on top of the melted butter and then add the eggs. ;his keeps the eggs from coming in contact #ith the hot butter. Batter #ill be thick and sticky. dd 'erman 1hocolate frosting ingredients3 coconut, caramel, chocolate pieces and chopped pecans. +rop rounded spoonfuls onto parchment paper and bake for 1/012 minutes at 3./.

(!#ten *ree Cookies+ Map!e , -acon , Choco!ate Christy %etty 2 packed 1ups Blanched lmond $lour 1 ;sp. Baking -o#der 174 ;sp. *alt 3 ;bs room temp. Butter <)arth Balance, 'hee, *hortening or 1oconut oil.> 1 ;sp. Aanilla )"tract 3 ;bs !aple *yrup <see substitution notes belo#> 172 1up 'ranulated *ugar <see substitution notes belo#> 3 slices of bacon cooked until crisp and chopped. 172 Bar <./ grams> of 1hocolate 1hopped into chunks <see substitution notes belo#>

* Recipe Notes: The cookie dough for this version will probably be a little sticky. If it's too difficult for you to work with place the dough in the freezer until chilled. These cookies will take roughly !"# $inutes to bake. %aking ti$es will vary depending on the sugar that you select. Re$ove fro$ oven when the edges are lightly golden brown. Directions -reheat oven to 3./ degrees. <unless making the !aple B Bacon B 1hocolate flavor as that dough #ill need time to chill in the freezer.> Cine a large baking sheet #ith parchment paper or a baking mat. ,n the bo#l of a stand mi"er <or by hand> mi" the lmond $lour, Baking -o#der, *alt, Butter, !aple *yrup and sugar. ,f using the bacon and or chocolate stir them in. $orm dough into round cookies that are 1..D inches #ide and 172 inch thick. -lace on cookie sheet leaving space bet#een each cookie. Bake 1.022 minutes <see cooking times above>. until the edges are golden. (emove from oven and allo# to cool before eating. *tore in a sealed bag in the fridge or the freezer.<,f you left out the bacon they can be stored at room temp.> *ubstitution &otes3 ,nstead of blanched almond flour feel free to use another homemade nut or seed flour. *unflo#er seed flour reacts to baking soda and po#der and turns green if you surpass a certain amount of baking po#der per cup of flour. <, don@t kno# #hat this e"act amount is and #ill be toying #ith this in the future.> ;his is something to be a#are of if you try using homemade sunflo#er seed flour, ,f you@re not a risk taker0 then try using less baking

po#der in the recipe than , have called for. $or the best results use a mild tasting nut or seed flour. ;o make your o#n &ut or *eed flour3 simply run the nut or seed in a high po#dered blender or coffee grinder until you have a super fine flour. <,f the flour is course0 the recipe might not #ork as #ell.> ,f you flour is course, then be a#are that your cookies are going to spread more and not turn out as good. 1oconut flour or any of the starchy grain based flours #ill &9; #ork in this recipe. 9nly use other &ut7*eed flours. ;he granulated sugar can be &2 of the follo#ing varieties3 9rganic 1ane *ugar <#ith the larger crystal size> *ucanat, 1oconut -alm *ugar or 'ranulated !aple *ugar. ;o make this recipe *%' ( $()) use "ylitol or erythritol. , have become a huge fan of the ;ruvia Baking Blend made out of erythritol and is available at most grocery stores. ,t #orks spectacular in all of my cookie recipes. <&ote3 (egular cane sugar #ill probably #ork too0 but may make the cookies potentially too moist. *ince it tends to be s#eeter you may also need a little less, so , recommend starting #ith less and then taste your cookie dough for s#eetness to decide ho# much you #ant to use. ;he cookies #ill lose some of their s#eetness #hen baked.> ;o make these cookies 1//E sugar free use Foseph@s ll &atural !aple $lavor *yrup. lso feel free to gave or 1oconut &ectar in a pinch. $or the 1hocolate3 , used a bar of *imply Cight sugar free7 dairy free dark chocolate. ,t can be found at ;rader Foe@s or Ghole foods. ny bar of chocolate can be used in this recipe. dditionally you can al#ays 8ust use allergen free chocolate chips or chunks from )n8oy Cife. Be careful not to use more chocolate than , have called for0 as it can dominate the flavor Huickly and you #ill lose the bacon flavor. -C) *) follo# these guidelines if you #ould like the recipe to #orkI !aking other changes #ill give you different results. )"periment at your o#n risk.

?nc!e >oe =!oi Recipe : eggs 2 tsp nise oil or 1 vial 3 cup all purpose flour 3 tsp vanilla e"tract 1 cup corn oil 4 tsp baking po#der 1 cup sugar

/ta!ian %i00e!!es

Beat eggs and sugar. dd oil, vanilla and anise. dd four and baking po#der to egg mi"ture. Batter #ill be stiff enough to drop of teaspoon. 1an refrigerate batter to use later. 1aution3 9il grill first #ith corn oil only #ith paper to#el. +o &9; use spraysI &ote3 +ifferent flavored oils can be used. Ge used nise, 1hoco0Jazelnut, Butter scotch and lmond. ;hese are available at most pharmacies. 2ields3 :0K dozen

Mini Cheesecakes -arb0ie Mi!!er

24 vanilla cookies 3 = oz pkgs -hiladelphia cream cheese 1 cupa #hite sugar 3 eggs, 1 tsp vanilla e"tract 174 tsp ground nutmeg 1 12oz can cherry pie filling.

-reheat oven to 32. degrees. Cine 24 muffin cups #ith paper or foil muffin liners. -lace one vanilla #afer in each cup.

,n large bo#l beat cream cheese and sugar until smooth. Beat in eggs one at a time, and then stir in nutmeg and vanilla. -our mi"ture evenly in muffin cups filling each 273 full. Bake 2/ min or until set. 1ool completely and top #ith cherry pie filling. 1over and refrigerate until ready to serve.

2atmea! Raisin Cookies -arbara Mi!!er

cup butter plus : tablespoons softened butter 374 cup firmly packed bro#n sugar cup granulated sugar 2 eggs 1tsp vanilla 1 cup all purpose flour 1tsp baking soda 1 tsp cinnamon tsp salt

Jeat oven to 3./ and bake cookies appro"imately =01/ minute; usually K min does it. ,n a large bo#l cream the butter and sugars until #ell blended. dd eggs and vanilla and beat. ;hen add flour, baking soda, cinnamon; mi" #ell ;hen add oats and raisin +rop onto ungreased cookie sheet and bake =01/ min.

2!d *ashion 4#gar Cookies =#nt Caro! >ames 2 cups butter, melted 2 cups po#dered sugar 2 cups granulated sugar 2 eggs 2 tsp vanilla 1 tsp lemon zest 1 tsp baking soda 1 tsp cream of tartar 1 tsp salt 4 5 cups unsifted flour !elt butter; add sugars and mi" #ell. Cet cool to room temperature. dd vanilla and lemon zest. !i" flour, baking soda, cream of tartar and salt in a separate bo#l. dd flour mi"ture in increments, mi"ing #ell after each addition. 1hill in refrigerator at least one hour, but overnight is best. Ghen ready to bake, preheat oven to 3./ degrees and place rack in middle of oven. %se hands to roll dough into small #alnut si"ed balls. (oll dough balls in a bo#l of sugar. o $or variations you may color sugar but use a 231 ratio for colored sugars. ,f using colored sugar #ith colored sugar, must roll before baking. nother variation is to bake, cool and then apply colored icing. -lace on greased cookie sheet but -archment paper #orks best. 2ou can re0use the parchment paper for entire cookie batch. $latten dough balls #ith lightly greased spatula but a non0stick spatula #orks #ell. Bake at 32. degrees for 1/01. minutes. 1ool on cookie sheet for 2 minutes after baking before removing to cookie rack to finish cooling.

2range 5est Cookies Caro! >ames 2 cups flour 1 tsp baking po#der 5 tsp salt 1 cup granulated sugar 2 ; orange zest 2 ; orange 8uice 1 egg (!a0e+ 1 cup confectioners@ sugar 1 ; zest 1 ; orange 8uice !i" flour, baking soda and salt. *et aside. !i" sugar and orange zest until blended. 1ream in butter, add egg and 8uice. *lo#ly add flour. (oll into round balls and bake at 3./ for 1/012 minutes. 1ool and glaze.

2ield3 about 4 dozen

%ean#t -!ossom Cookies Chris Meyer

1 6 cups flour 1 tsp baking soda cup 1risco cup creamy peanut butter cup granulated sugar cup bro#n sugar, packed 1 egg, unbeaten 1 tsp vanilla 2 ;blsp milk 4=0.4 Jershey 1hocolate kisses

Bring peanut butter and 1risco to room temperature. *ift together flour and baking soda. *et aside. 1ream together 1risco and peanut butter, making sure you cannot see any #hite from 1risco. 'radually add sugar, bro#n sugar, egg, vanilla and milk. !i" #ell and add dry ingredients, blending #ell *hape dough into small to 1 0 inch balls and roll each in granulated sugar. -lace 2 inch apart on ungreased cookie sheet < , use parchment paper> and bake at 3K. for = minutes <edges are slightly bro#n> on the center oven rack. +o not bake more than one tray at a time. (emove from oven and gently push a Jershey@s kiss into center of each cookie. Bake again for 2 minutes. +o not over bake. llo# to cool on cookie tray for 2 03 minutes before removing to cookie racks to finish cooling. *tore in air tight container stacking only t#o deep separated by #a"ed paper.

%ecan 6assies Caro! >ames

+ough3 !i" and chill for 1 hour. cup butter 1 3oz cream cheese 1 cup flour (oll out and cut into circles and place in small muffin tin. $ill #ith nut mi"ture. Bake at 32. for 2. minutes. $illing3 1 egg 6 cup bro#n sugar 1 ; butter 1 tsp vanilla +ash salt 273 cup chopped pecans 2ield3 about 2 dozen %#mpkin Ro!!s -arbara Mi!!er 1ake -art3 174 cup po#der sugar, set aside to sprinkle on to#el; you #ill need at least si" dish to#els 6 cup flour tsp baking po#der tsp baking soda tsp. ground cinnamon 5 tsp salt 3 large eggs 1 cup sugar

273 cup Cibby@s 1// E pure pumpkin

$illing3

=oz. -hiladelphia cream cheese <this is the best one to use>...

: tablespoon butter softened 1 tsp vanilla 5 cup po#dered sugar

-reheat oven to 3K.degree. 'rease 1."1/ 8elly roll pan then line #ith #a" paper, then grease and flour the #a" paper. , use a stick of butter because it makes it eas. ;hen , sprinkle a little flour 0 no# you have the 8elly roll pan ready. 1ombine the flour, baking po#der, baking soda, cinnamon and salt in small bo#l; set aside. ,n a separate large bo#l beat the eggs and sugar together until mi"ed #ell and until thick. ;hen beat in the pumpkin, and slo#ly stir and add the flour mi"ture. *pread evenly into the prepared pan. Bake 1.min or until the top of the cake springs back; take cake out of oven, carefully loosen cake and then carefully turn cake onto prepared to#el. ;he prepared to#el is the to#el #ith the po#der sugar that you set aside in the beginning. ;ake #a" paper off carefully and roll in to#el and let cool. &o# make your filling. 1arefully unroll cake removing to#el. *pread cream cheese mi"ture on cooled cake and reroll cake again; refrigerate cake rolls. *ometimes , #ill let the cake cool unrolled and put the filling on then re0roll.

R#ssian 6ea Cakes Debbie %rice @ Recipe co#rtesy 9meri! 8agasse, 200' *erves3 4 dozen cookies ,ngredients3

1 cup butter, at room temperature 2 teaspoons vanilla e"tract 172 cup sifted confectioners@ sugar, plus more for rolling cookies 2 cups flour 174 teaspoon salt 1 cup finely chopped pecans or #alnuts

+irections3 -reheat the oven to 32. degrees $.

1ream butter in a large mi"ing bo#l. dd the vanilla then gradually add the 172 cup confectionersL sugar, beating until light and fluffy. *ift the flour, measure, and then sift again #ith the salt. butter mi"ture. dd the pecans and mi" #ell. dd gradually to the

*hape the dough into 10inch balls and place 2 inches apart on ungreased baking sheets. $latten slightly using the bottom of a glass, then bake for 2/ minutes, or until edges are very lightly bro#ned. (emove the cookies from the baking sheets and roll in po#dered sugar #hile still hot. 1ool on #ire racks and roll cookies again in po#dered sugar before serving. 9nce they are completely cooled, cookies may be stored in airtight containers for up to 1 #eek.

4C789((/94 $ 82:9R;4 <"264 =#nt (ai! %rice 3M can 1risco0 melt in electric skillet <3./ degrees> 1 lb po#dered sugar !i" together 0 add flour last in incrementsIII :0K egg yolks 5 cup cream or canned milk : ;bls sugar 2 ;bls #hiskey 5 tsp baking po#der 2 cups flour (efrigerate dough for a minimum 102 hours or overnight. +ivide dough and roll out very thin. 1ut to desired #idth and length, about 1N #ide by .N long or larger if you #ish. !ake a small slice about 1N in center of each strip. -ull left end of strip thru slice in center and pull as to make a knot. $ry until light bro#n on both sides. +rain on rack and then roll in po#dered sugar #hile #arm. 1ool on rack. ;his is much easier if you t#o people make them together 0 one to cut and knot and the other to fry.

Wa!n#t 7orn Cookies "ancy CAitkoAic$ Mike;s Co#sin -rep3 4/ minutes Bake3 3. minutes 2ou@ll need 8ust cream cheese, #alnuts and a handful of other basic ingredients to create these elegant horns. ;he dough can be #hipped up ahead of time and refrigerated for a fe# days. 1 cup plus 1 tsp butter, softened, divided 1 package <= ounces> cream cheese, softened 3 cups all purpose flour 4 cups ground #alnuts 1 0 5 cups sugar, divided cup milk 1 tsp vanilla e"tract 17= tsp salt ,n a large mi"ing bo#l, cram 1 cup butter and cream cheese until light and fluffy. 'radually add the flour, beating until a ball forms. +ivide the dough into 4 portions. (oll each portion into a 12 inch circle. !elt the remaining butter. ,n a large bo#l, combine the #alnuts, 6 cup sugar, milk, vanilla, salt and melted butter. *pread over each circle. 1ut into 12 #edges. (oll up #edges, starting from the #ide ends. -lace on greased baking sheets. 1url ends to form crescents. Bake at 32. for 3.04/ minutes or until lightly bro#ned. (emove to #ire racks. -lace the remaining sugar in a large re0sealable plastic bag. dd the #arm cookies, a fe# at a time, and gently shake to coat. 2ield3 4 dozen. 9ther options3 !ay substitute nut filling #ith Baker@s poppyseed or apricot fillings.