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Critique my cookie list

So for my wedding I am making a cookie bar. Guests will be supplied with some kind of container so they can go and pick whichever cookies take their fancy. I'll be making up the dough's next week, freezing them and baking them the day before the wedding, so here's my list;

1. Flourless peanut butter cookies
2. All butter shortbread
3. Chocolate chip cookies
4. Amaretto cookies
5. Coconut date balls
6. Lemon and rosemary cookies

I'm undecided on a 7th, which is a triple chocolate cookie.

Should I maybe include something else? I'm not sure if I have hit the right bases and perhaps if I have missed any classic flavours that are always favourites. Throw your thoughts at me!

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  1. Congratulations on your upcoming wedding! This article has some good information on the cookie table tradition and lists some examples of cookies which appear (sounds like peanut butter blossoms are very common).

    2 Replies
    1. re: FlyerFan

      I had no idea it was a tradition!

      1. re: Musie

        Definitely a Pittsburgh tradition. I attended a wedding there several weeks ago and the elaborate cookie table was incredible. Thanks, FlyerFan, for posting the article. The most popular were the lady locks, sometimes called clothes pin cookies. They take some practice, but they're worth the time and effort.

    2. Best wishes on your upcoming wedding. I think your seventh choice for a super-chocolatey cookie is great - I kept looking for something like that in your list of six. My concern is are you going to have time to do all of this baking on the day before your wedding? I'm guessing that you either really have your act together, you've delegated almost all of the wedding issues, or maybe are having a simple wedding that won't require all of the crazy hair-pulling last-minute issues to deal with (if so, kudos to you)...

      I think another concern is mixing the cookies. I'm not sure if these cookies are to be consumed at your wedding or reception, but if they are to be brought home as a wedding favor, I'm thinking strong aromas from rosemary and coconut - possibly Amaretto - might affect the other less- assertive cookies? If so, zip-lock bags might help, albeit complicating the issue.

      2 Replies
      1. re: bulavinaka

        They can be consumed at the wedding or taken home, they're an alternative to having a guest favour. I didn't think to include plastic bags in the containers for the guests, that way they can keep the different types separate.

        As for the baking, I have plenty of help. Plus, it's only a small wedding and I've got a lot of stuff made ahead of time. It should be do-able.

        1. re: Musie

          Hats off to you and your circle of family and friends. Please be relieved that neither me nor my son are on your list - we'd clean you out! Offering cookies and other baked treats at such occasions has been on the upswing for the past five years or so, from very homey and basic to extremely elaborate and orchestrated displays. imho, your approach is great because it doesn't feel like a conspicuous production at great expense, but a welcome offering truly from the heart.

      2. How about a decatant mini fuggie chewie brownie.

        1. these chocolate shortbread cookies are always a big hit. easy to double, even triple. and freezes well.

          1 stick unsalted butter at room temp
          1/3 cup dark brown sugar
          1 ounce unsweetened chocolate, melted and cooled
          1 teaspoon vanilla
          1 cup ap flour
          1/3 cup cocoa powder
          1 tablespoon espresso powder
          pinch salt.

          mix together dry ingredients and set aside. cream together butter and brown sugar until fluffy. add in melted chocolate and vanilla. mix in dry ingrednents. form into a log and chill or freeze. cut into 1/4 inch slices and bake in a 350-degree oven for 10-12 minutes.

          1. I nominate this Very Chocolate Cookie http://www.davidlebovitz.com/2007/09/... These are some of my all-time favorite cookies - I make them with vanilla (no chocolate extract) and fleur de sel.

            1 Reply
            1. For your own sanity, I'd switch our the shortbread with a drop cookie. It definitely is a time suck to roll out the dough. I find it a lot faster and easier to do drop cookies you can scoop with a tiny ice cream scoop.

              2 Replies
              1. re: Dcfoodblog

                i agree about switching out the shortbread, also because they are pretty fragile and unless they have plenty of padding around them, will be crumbs by the time your guests get them home.

                1. re: Dcfoodblog

                  Either that or Dorie Greenspan's World Peace cookies, somewhat shortbread like--something chocolate, can be rolled out and frozen in a log and holds up well.

                2. Although you have variety, I'm afraid they might not have the impact you're looking for in terms of color, size, shape, texture. Might want to consider a chocolate crackle cookie, maybe something oatmeal based and maybe a bar type. You could also start baking now and freeze or make batters, put them on a cookie sheet and freeze. Then freeze the "balls" and just bake the night before. Then again, doing all that baking at once will be very time consuming since there's just so much room in the oven and they likely have different temps.

                  4 Replies
                  1. re: Scoutmaster

                    I like the bar idea... the brownies I make (basic butter-chocolate-sugar-eggs with a little flour and lots of walnuts) are great and freeze really well (already baked).

                    1. re: Scoutmaster

                      In my OP I stated I would be making the dough next week. I'll only be baking them the day before with help from the mothers. I'll have access to two ovens as well.

                      1. re: Scoutmaster

                        i had the same thought...
                        familiarity with oatmeal cookie -- with raisins or chocolate chips... or some of each

                        brownies are definitely a good suggestion above and below, as they are easy to bang out trays at once.

                        or go classic (and easy) with a seven layer bar.

                        flavor-wise, i might include something fruity. yes, there's lemon, but i was thinking along the lines of linzer tarts, or easier -- jam thumbprints with raspberry or blueberry filling.

                        were it me, and i was doing 7, my list might look like:
                        1. chocolate chip
                        2. oatmeal raisin
                        3. brownies
                        4. PB
                        5. amaretti or pain d'amande
                        6. linzer tarts
                        7. something a bit out of the norm like your lemon rosemary or likely for me something with salted caramel or garam masala and/or white chocolate.

                        good luck!

                      2. How about Mexican Wedding Cookies?

                        1. Check out the NYTimes variations on the shortbread cookie


                          1. How about a gingersnap?

                            1. Chocolate Almond Lace Cookies are my signature cookie. In fact, I used them to decorate a cake a few weeks ago and it won first prize as the best tasting cake at the Nutmeg Festival in Connecticut.

                              There is no dough per se, you would need to make the batter on the stove the same day you make them. They're crunchy, beautiful and people love them. Special enough for a wedding. If you're curious make a test batch now and see how it goes. In the post there is a link showing how the cookies are made and what they look like.

                              Chocolate Almond Lace Cookies link:


                              1. Musie,

                                I think that your list looks good, but I would add something with fruit to it, aside from the lemon.

                                Let me give you some advice, even if you don't want it. I make a couple thousand cookies at a time for holidays, weddings etc. You will be a far happier person if you make the cookies in advance and freeze vs. doing it, even with help, the day before the wedding. Your feet will be killing you from all of the standing and you will be SO tired the next day. I often spend 10-13 hours at a time doing this so I DO know from experience.

                                The other thing to do if you insist on baking them the day before is to actively calculate the time it will take to bake. Literally decide how many cookies per sheet, calculate how many sheets and how much time to bake so you have the roughest idea on the minimum time you will need to allot to the baking.

                                7 Replies
                                1. re: Astur

                                  Excellent advice. I agree. As proof that cookies freeze well, we are currently eating Mexican Wedding Cakes which were in the freezer leftover from last Christmas and they taste fresh - and I am picky about freshness.....

                                  1. re: sandylc

                                    We are still eating Christmas cookies as well and you can't tell at all.

                                    May I also suggest that transporting the cookies to the reception site while still frozen is a very good thing. They are stronger and less likely to break. I sometimes make gingerbread houses for cookie tables and if I could freeze those for transport I would be in heaven!

                                  2. re: Astur

                                    I'll add that the Chocolate Almond Lace Cookies freeze very well too.

                                    1. re: Astur

                                      This is great advice. Added to which, sometimes just finding enough cooling racks for the cookies can be difficult. Bar cookies are easier to cut when frozen and easy to store uncut, in the freezer. The last thing the OP wants is to be tired her wedding day from baking and packaging/plating the day before.

                                      1. re: Astur

                                        From the list that I gave, do you know any of those that will freeze well (as in, will be just as good as fresh baked) after they've been baked? They only have to survive for the next 5 weeks.

                                        1. re: Musie

                                          They look good - but without the recipes, it's hard to say for sure. Why not make a batch of each and freeze them now - eat a couple after a few days and decide. If they're good, you're ahead by several batches.

                                          1. re: sandylc

                                            Good idea, I think I will cook some to test out their freeze-ability.