Contributed by Pam Clark

Heart Initial Cookies

1 recipe for sugar
cookies or a
store bought roll
2 or 3 clean
drinking straws
2 inch size heart
cookie cutter
1 or more rolls thin
satin ribbon, 1/8 inch
wide, your choice of
color, cut in 10 inch
pieces

Roll out cookie dough according to package directions. Cut out with your heart cookie cutter and place on cookie sheet lined with parchment paper or waxed paper. Take your straw and push one hole through each cookie, alternate sides on the top by the hoops. Be sure all the dough is removed. Cook according to directions. Hint: It is best to take out cookies right before they get brown and they’ll be more chewy. Let the cookies rest for about ten minutes, then lift the whole sheet of paper to the side until you are ready to decorate.

Frosting
Makes enough to
frost 24 cookies
2 cups confectioner’s
sugar
4 tsp. milk
4 tsp. light corn syrup
1/2 tsp. vanilla, lemon,
almond, rum or your
favorite flavored extract
1 or 2 different food
coloring (white is
without any color, use
your choice of colors
for the wedding)

In a small bowl, stir together confectioner’s sugar and milk until smooth. Beat in corn syrup and flavored extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity. Paint cookies with a thin coat on one side of cookies using a bread knife or paint brush. Leave a uniform border of bare cookie on the side. Do not cover the hole.

After putting the background color on all the cookies, go back with a cake decoratoring bag and pipe half the cookies with the bride’s first name initial and the other half with the bridegroom’s first name initial on top of the background icing.

When the cookies dry, take one cookie each of the different initial and thread the ribbon through both and tie in a pretty bow. Store cookies in a seal proof container. These can be wrapped in plastic or displayed on a pretty tray or basket as favors for your guests. Also great for wedding showers.

Melting Moments Cookies

Contributed by Pam Edwards

cup all–purpose flour 1/2 cup butter, softened 1/2 cup pecans, finely

chopped 1/2 cup powdered sugar,

sifted, divided 1/2 teaspoon vanilla

extract Powdered sugar

Sift flour into a large bowl. Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Bake at 400 degrees for 10–12 minutes. Remove cookies to wire racks to cool slightly. Roll cookies in powdered sugar, and cool completely.

Punch–in–a–Cloud

2 quarts sherbet,
choose flavor
according to color
and flavor desired

3– 2 liter size bottles of
7–up
Place half the sherbet into a punch bowl

Cloud

and allow to soften. Add 7–up gently. Do not stir. Float remaining sherbet in scoops on punch. Serves approximately 50.