Cookie Table Project, Part Deux: Spritz Cookies

You’d think that since summer was over that would also mean that wedding season was over too — but not for me! In fact, my wedding season is just getting started for 2013. And, just like last year, that means cookies. If you don’t know what the heck I’m talking about, check out my series of posts from 2012 talking about the Cookie Table tradition that we have here in Northeast Ohio.

My cousin gets married in two weeks and my mom and I have been making a variety of cookies for the event. Last year, I blogged about how Pinterest helped me find new cookie recipes. This time around though, I decided to focus on tried and true recipes that I or my family have been making for awhile.

First up: Spritz Cookies.

Spritz cookies are great because they’re versatile. You can make them using a cookie press (like in this recipe) or you can simply make the dough, roll it into balls, and drop them on the cookie sheet. They really don’t need frosting or a lot of ornamentation — a little decorative sugar is a perfect complement. They’re also a great Christmas cookie to make.

photo (3)Makes 6-7 dozen small cookies

Ingredients:

  • 1/2 cup margarine, softened
  • 1/4 cup vegetable shortening
  • 3/4 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/4 teaspoon baking powder
  • Decorative sugar

Equipment Needed:

  • Stand or hand mixer
  • Spatula
  • Measuring cups and spoons
  • Electric or manual cookie press (optional)*
  • Cooking spray
  • Cookie sheets
  • Cookie cooling racks

*If using a cookie press, I highly recommend purchasing an electric one.

Instructions:

1. With the mixer, combine the margarine and shortening. Beat thoroughly approximately 2 minutes.

2. Once the margarine and shortening are thoroughly beaten, add the sugar gradually. Continue to beat the mixture for approximately 5 minutes until it becomes light and fluffy.

3. Add the egg and vanilla extract. Continue to beat the mixture.

4. Add baking powder. Gradually add flour, mixing the dough slowly until all ingredients are fully incorporated. Mix well for approximately 1 minute, making sure you stop to scrape the sides of the bowl to incorporate any lingering ingredients.

5. Once fully mixed, the cookie dough will be stiff.

6. If you are using a cookie press, now is the time to assemble and fill it. Please follow the directions included with your cookie press as they differ from one brand to another. For this recipe, I used a Cuisinart Cookie Press (available for less than $30). If you are not using a cookie press, simply make drop cookies.

Using a cookie press takes practice. Do not expect to make "prefect" cookies the first time you use a cookie press.

Using a cookie press takes practice. Do not expect to make “perfect” cookies the first time you use a cookie press.

7. Once you have assembled and filled your cookie press with dough, press the cookies onto a greased cookie sheet. Leave approximately 1-2 inches between each cookie.

I used the Flower design.

I used the Flower design.

8. Decorating the cookies with sugar is optional, but since the color scheme for this wedding is purple, I went with purple decorative sugar.

photo_2

9. Bake at 350 degrees Fahrenheit for approximately 8 to 10 minutes or until edges are lightly golden brown. Reduce temperature to 325 if needed. Be careful not to overbake.

10. Remove cookies from cookie sheet immediately and place on cooling rack.

11. Serve and enjoy!

photo_2 (3)

 

Tackling the Cookie Table: Why Pinterest Has Made A Wedding Tradition Easier

It’s hard to believe that it’s the end of February. It seems like 2012 just started and now we’re already 2 months in. Crazy. I have a lot of things to accomplish in the next 2 months including: decide what the heck I’m doing with my life, finish my thesis, take comprehensive exams, and find something awesome to wear to 2 different weddings (one for the sister of a fellow Dame and one for my cousin).

But a smashing outfit is not the only thing I have to worry about when it comes to weddings, my cousin’s in particular. No, I have time to worry about a dress and shoes. Right now, my main concern is cookies.

Yes, cookies. Lots and lots of cookies.

You see, here in Northeast Ohio (Western Pennsylvania too), we have this tradition at weddings called the cookie table. And it is epic.

This is one example of a wedding cookie table. Cookie tables range in size and arrangement, but a traditional cookie table is laden with dozens of cookie varieties.

While the wedding cake is still a mainstay of the wedding reception, the cookie table is equally, if not more, important. A traditional part of the wedding reception in the Northeast Ohio/Western Pennsylvania region of the United States, the cookie table is truly a force to be reckoned with. No one is really sure of how it got started or where it actually began, but it’s easy to make an educated guess.

Most likely, the cookie table tradition became prevalent from a combination of the high influx of immigrants that came into this region in early twentieth century and their baking traditions, the expense of an elaborate wedding cake, and the hardships caused by the Great Depression. For a more nuanced explanation, one of my history professors (a Youngstown native) explained that the cookie table was (and still is to a certain extent) all about social power and social debt.

Mothers, aunts, grandmothers, friends, cousins, etc. spend months before a wedding baking and freezing cookies for the big day. Requests go out – “Can you make cookies for s0 and so’s wedding?” The number of cookies you display and the number of people you can get to bake them for the occasion says something about your social power, but it also puts you in debt to the person baking the cookies. They call in that debt later when they need cookies for a wedding.

As for where the cookie table exactly originated, both residents of Youngstown, Ohio and Pittsburgh, Pennsylvania both claim their city to be the birthplace of the cookie table. We’ll probably never really know, but I’m betting on Youngstown.

Today, cookie tables are different at every wedding. It depends on the bride and groom’s preference, the number of cookies people have time to make in this busy world, the size of the wedding, ethnic and religious traditions, and your family’s past usage/experience with the cookie table. My family definitely adheres to the cookie table tradition, but we don’t have anywhere near as elaborate a cookie table as some others do.

That doesn’t mean the cookies are in short supply though. Recipes won’t just be doubled or tripled. Some will be octupled. (Yeah, I know this might not really be a word. But for my cousin’s wedding 5 years ago, my Mum made 8 times the normal recipe for one cookie alone.) Needless to say, I didn’t eat any of those cookies at the wedding, nor do I have an easy time even looking at them now, 5 years later.

IMG_1332 - Copy

 

IMG_1331 - Copy

So, it’s full speed ahead with the cookie baking. And, all I have to say is: Thank God for Pinterest!

Over the next few months, I’m going to be using Pinterest to seek out some new (to me at least) cookie recipes to make for my cousin’s wedding in June.

I’m going to catalog my cookie baking progress on here where I’ll share the recipes and my take on the cookies I try.

First up is Lemon Burst Cake Mix Cookies.

Here’s a picture of what they’re supposed to look like:

I hope to make them this weekend, so check back soon to see whether they are cookie table appropriate.

🙂