My Moms Wedding Cookies Recipes

MOM'S COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the shortening and the butter. Add the brown sugar and cream until light and fluffy. Beat in the eggs until well blended.
• Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves over the creamed mixture. Mix in then stir in the raisins, nuts and dates.
• Drop cookies onto ungreased baking sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden.

LEMON WEDDING COOKIES

Steps:

• In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract and lemon zest.
• In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
• Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
• Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
• Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
• Store in airight containers.

MY MOM'S WEDDING COOKIES

Steps:

• Combine all ingredients in the bowl of an electric mixer. (Stand mixer just seems to work best for this recipe.
• Mix on low speed until ingredients are thoroughly combined.
• Form into 1 inch balls and place on greased cookie sheet.
• Press down the balls with the tines of a fork.
• Bake in a preheated 400 degree oven for about 12-14 minutes-just until the edges barely begin to brown. (They will seem pale and too soft, but just let them sit on cookie sheet for a couple of minutes before removing to cooling rack).
• As soon as all cookies are removed from the cookie sheet, immediately roll in powdered sugar and return to cooling rack to completely cool. (I suggest having a sheet of aluminum foil or waxed paper underneath cooling rack to "catch" extra powdered sugar for easy clean-up)
• When cookies have completely cooled, roll in powdered sugar again.
• **The key to the success of these cookies is that the butter be VERY soft.(I usually leave out overnight or all day) And also, the thing that makes these cookies so delicate is the first rolling in the powdered sugar, which will soak into the cookie.

MY MOM'S SPRITZ COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
• Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.