Wedding Cookie Recipes

Peanut Butter Fingers - Pillsbury Bake-off 1961, Junior Third Prize winner Sharon Nulsen of Cincinnati, Ohio


  • 1/2 cup butter, softened

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1 egg

  • 1/3 cup peanut butter

  • 1/2 tsp vanilla extract

  • 1 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup rolled oats

  • 1 cup semisweet chocolate chips

  • 1/2 cup confectioner's sugar

  • 1/4 cup peanut butter

  • 3 TBS milk


Preheat oven to 325 degrees

Grease a 13x9 inch pan

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup of peanut butter and vanilla. Combine the flour, baking soda and salt - stir in the peanut butter mixture. Mix in the rolled oats. Spread the dough evenly into the pan - patting if you need to.

Bake for 20 to 25 minutes until the edges are firm. Remove from the oven and immediately sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes and then spread the melted chips. Allow to cool. In a small bowl mix together the confectioner's sugar and 1/4 cup peanut butter until smooth. Stir in one tablespoon at a time. Drizzle over the bars. Cool. Cut into bars.

Salted Caramel Shortbread Cookies from Inspired By Charm (modified a bit)


1 1/2 cups unsalted butter softened

3/4 cup sugar

1 teaspoon vanilla

3 1/2 cups all-purpose flour

1/2 tsp salt


2 bags (13 oz each) caramels unwrapped

4 tablespoons milk

6 ounces semi-sweet chocolate chopped

1 tablespoon butter

3 teaspoons flake sea salt


1.              Begin by preheating your oven to 350 degrees F.

2.              In a large bowl with your electric mixer on high, beat the butter until creamy. Then beat in the sugar and vanilla. Turn the mixer to low and beat in the flour and salt until just incorporated.

3.              Divide the dough into two parts. Place one half of the dough between two sheets of wax paper and roll it until it’s 1/4-inch thick. Then use a 2 1/2-inch-diameter round cookie cutter to cut the dough. Place the cut-outs on an ungreased cookie sheet. Repeat this process with the remaining half of the dough. (You can reform excess dough, roll it out, and cut it again until all the dough is used.)

4.              Bake the cookies for 12 to 14 minutes or until set and just barely starting to brown. Transfer them to a cooling rack to cool completely.

5.              While the cookies cool: In a microwave safe bowl, melt the unwrapped caramels and milk on high for 2-3 minutes, stirring every 30 seconds until the caramels are melted and the mixture is smooth.

6.              Pour caramel mixture into a piping bag with a size 3 tip and pipe stripes onto cooled cookies. Repeat with the chocolate mixture, after melting it with butter in microwave.

7. Sprinkle the cookies with flake sea salt.

8.              Store the cookies in an airtight container.


Pecan Balls From McCormick

INGREDIENTS - 24 Servings

1 cup (2 sticks) butter, softened

2 1/2 cups confectioners' sugar, divided

2 teaspoons McCormick® Pure Vanilla Extract

1/4 teaspoon McCormick® Nutmeg, Ground

1/8 teaspoon salt

2 cups flour

2 cups finely chopped pecans


  • Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

  • Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

  • Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.