Wedding Cookies

Cookie Week – 2013


For my second installment of “Cookie Week – 2013,” I have chosen a cookie that is simple, easy to make and something that the kids can help with as well, Wedding Cookies.  The wedding cookie is a form of shortbread cookie and therefore, not very sweet..


  • 1 Cup Butter – softened (not melted)
  • 2 Cups Powdered Sugar (1 cup for the cookie dough, 1 for dusting cookies when they come out of the oven.)
  • 1 Teaspoon Vanilla
  • 1 3/4 Cup All-Purpose Flour
  • 1 Cup Pecans (finely chopped)


  • 1 Cup Chocolate Chips


Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper or grease lightly with butter.  (I use a silicone mat on my cookie sheets.)

Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans or chocolate chips with a spatula.  (I opted for chocolate chips in my cookies to add a touch of sweetness to them.)  With floured hands, pinch off enough dough to form a 1″ ball. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets about 11/2″ apart.  Bake for 40 minutes.

Place second cup of powdered sugar into a gallon-sized zip lock bag.  (This is where the kids come in.)  When cool enough to handle but still warm, place 8-10 cookies in the zip lock bag.  Zip the bag closed leaving the air in.  Shake the cookies gently in the powdered sugar until they are completely covered.  Move the coated cookies over to a wire rack to completely cool.  Repeat the process until all of the cookies have been coated.


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  1. Trackback: Cookie Week – 2013 | Red Wine Diva

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