Seven years of wedded bliss are being celebrated by Tina and her husband, Greg, this weekend. Check out these adorable mini wedding cake cookies that are absolutely ideal for this special occasion. Downright perfect! And downright delicious!!!
1 stick Crisco® Butter Baking Sticks
1 cup sugar
1 large egg
2 tablespoons almond milk
1 tablespoon vanilla extract
3 cups All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tub buttercream frosting
BEAT Crisco and sugar in large bowl, with an electric mixer at medium speed until smooth and creamy. Beat in egg, almond milk and vanilla until well blended.
COMBINE flour, baking powder and salt in medium bowl. Gradually add flour mixture to shortening mixture at low speed until well blended. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.
HEAT oven to 375ºF. Roll 1/3 of dough at a time on lightly floured surface to 1/8-inch thickness. Cut dough with 1, 2, and 3 inch floured circle cookie cutter. Place 1 inch apart on ungreased cookie sheets. Sprinkle with sugar, if desired.
BAKE 5 to 9 minutes or until edges begin to brown. Cool 2 minutes on baking sheet. Transfer cookies to cooling rack. Stack 3 cookies largest to smallest. Spread buttercream frosting between each cookie to create a wedding cake cookie.
*recipe adapted from Crisco