my quote of the moment: "if you can attain repose and calm, believe that you have seized happiness." ~julie-jeanne-eleonore de lespinasse

September 20, 2012

wedding cookies, part one (probably)

i've started testing recipes for the cookies i'm planning on making for my sister's wedding at the end of october. she's doing a fancy fall theme, so i wanted to try out a few fun, new recipes, more than just my standard chocolate chip or peanut butter. because while those are great cookies, this is a chance to do something fancy and extra special.

not that i'm going super fancy and fiddly. like those sugar cookies that are covered with royal icing. like these or these. the fantastic ladies that make those cookies have skills i could only dream of. i have a feeling they also might have a bit more free time and counter space then i have.

instead of going crazy and trying something that i believe is out of my skill set, i am going to try and stick to cookies that are pretty and taste good, instead of just looking fantastic and tasting so-so (have you tried royal icing? it's like fondant, gorgeous and gross). and in keeping with the fall theme, i've been researching pumpkin flavored cookies. and because i'm going to be making tons of cookies, i've not only been looking for yummy recipes, but also easy ones that will make a lot at a time.

oddly enough, the first pumpkin cookie i decided to try really isn't a pumpkin cookie, the recipe is technically for banana cookies. but reading over the recipe made me realize that the cookies would be soft like banana bread, which made me realize that banana bread and pumpkin bread are very similar recipes. and so, instead of using banana, i used a can of pumpkin. the cookies came out soft and chewy, and making them with my small cookie scoop i got five dozen out of one batch. they're also covered with a yummy and totally necessary maple cream cheese frosting. seriously, i tried them plain and then frosted, and they really need the frosting. the only thing i don't like is that the recipe uses oatmeal as a binder, and i only had old fashion oats. because the pieces are so big, it's almost the consistency of an oatmeal cookie, which is not what i was going for. i think if i make them again, i'll use quick cook oats, which are smaller pieces.

i've already tried out other recipes, and researched tons more. over the next few weeks, i'll be discussing them. if anybody out there has any ideas for improving or suggestions for fall flavored cookies i can try, please let me know.

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