The Wedding Cakes

Fruit Cookies

Ingredients:

* 1 1/2 cups all-purpose flour, stir before measuring

* 1/2 teaspoon baking soda

* 1 teaspoon nutmeg

* 1/2 teaspoon salt

* 1/2 cup shortening

* 1 cup light brown sugar, firmly packed

* 1/2 teaspoon vanilla extract

* 1 egg

* 2 tablespoons milk

* 1/2 cup chopped nuts

* 1/3 cup chopped candied cherries

* 2 tablespoons chopped candied fruits

* 2 tablespoons chopped candied peels

Directions;

Preheat oven lo 375°. Sift flour with baking soda, nutmeg, and salt. Beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel.

Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake 10 to 12 minutes at 375°. Makes about 3 dozen fruit cookies.

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Healthy Cherry-Pistachio Wedding Cookies

Ingredients:

• 1/2 cups cake flour (about 6 ounces)

• 3/4 cup all-purpose flour (about 3 ounces)

• 1 1/4 cups powdered sugar, divided

• 2 teaspoons cornstarch

• 1/4 teaspoon salt

• 1/2 cup chilled butter, cut into small pieces (add 1/4 cup additional butter for a moister cookie)

• 3 teaspoons ice water

• 1 1/2 teaspoons vanilla extract

• 1/2 cup dried tart cherries

• 1/4 cup finely chopped salted dry-roasted pistachios

• 1/4 teaspoon almond extract

• cooking spray

Directions;

Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.

Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.

Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

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Bisquick Cookies

Ingredients;

• 1 c. confectioners’ sugar shopping list

• 1 c. softened margarine

• 4 c. Bisquick baking mix

• 1 c. chopped walnuts

• 2 tsp. almond extract

• 4 T. water

Directions;

• Mix sugar and margarine then add Bisquick. Add nuts, almond extract and

• water. If not moist enough, add a little more water. Shape into balls.

• Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets.

• When slightly cool, roll in confectioners’ sugar, then roll again. Makes

• approximately 6 dozen.

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Mexican Wedding Cookies