Classic Cookies – Italian Wedding Cookies

It is also known as “Mexican wedding cookie”. Italian Wedding Cakes is effortless and simple to make recipe. It is hard to give explanation how tasty this Italian Wedding Cakes is. Here is some information about Classic Cookies – Italian Wedding Cookies

  1. History of Classic Cookies
  2. The texture of the Classic Cookies

1. History of Classic Cookies:

The name “wedding cookies” is a remaining mystery to all. A small number of Latinos bake them in their resident countries for their family. In fact, there is no actual word for them in Spanish. Recipes for them are not present from for the most Mexican and Russian-language cookbooks. More people are questioning still is why they are connected with weddings. Brides and grooms will offer them at their receptions. Italian Wedding Cookies are Pignoli, Biscotti, Pizelle, Cucidati, Butter Cookies, Seed Cookies, Anise Cookies, Lady Lock Cookies and Peanut Butter Blossoms.

In the wedding guests, too, if a 7-foot-long table filled with Classic Cookies – Italian Wedding Cookies will awaits you at the reception. It signifies an impression of the bride and groom at a wedding. The cookie table was a wedding ceremony custom. It was a cultural in Italy. Women family members from both sides of the families would start months earlier than the wedding making their favourite cookies. The cookies are brought to the wedding ceremony along with other presents for the couple. The cookies would be presented on long tables. Guests of the wedding ceremony come to the reception, find their table or seat, and go to the cookie table. They use plates to get their favourite cookies.

2. The texture of the Classic Cookies:

There is a unique cookie, known to numerous individuals. It is easily broken and fine, with plenty of different names that indicate the same thing. It is a melt-in-the-mouth confectionery with a lot of cherish with warm and loving memories to all. Sometimes it is blurring but always with loving recollections of mother or grandmother baking, with friends and family gathered round for festive occasions. The kitchens covered with the sweet aroma of a unique and well baked morsel that comes with a butter-and-nut flavour.

Baking Delicious Cookies in a Rangemaster Classic

If you’re lucky enough to own a large range oven, such as the Rangemaster Classic, you’ll know how much fun it is to bake mouth-wateringly delicious sweet treats in. Boasting a considerably-sized oven-space, the Rangemaster Classic is perfect for those looking to bake a selection of wonderful cookies, each boasting different fillings.

Even better still the Rangemaster Classic enables owners to prepare these treats (potentially as a small dessert or a mid-afternoon snack) whilst cooking lunch or dinner – using the fantastic wok cradle, the smooth griddle or the separately-powered grill.

With this in mind we’ve created a short, but very easy-to-follow guide, detailing how you could go about rustling up some chocolate chip cookies – an absolute favourite amongst people all over the world – using this particular oven:

Step One: Before you start gathering the list of required ingredients together make sure you switch on your Rangemaster Classic and set it to preheat at 350 degrees.

Step Two: Having set the Rangemaster Classic to preheat, take two and a quarter cups of flour and pour them into a standard mixing bowl. Add to the flour with a teaspoon of baking soda.

Step Three: Take another large bowl and chuck in three quarters of a cup of brown sugar; to this add a quarter of a cup of sugar, half a cup of softened butter – ideally you should get it out from the fridge ten or 15 minutes before you begin baking – add four ounces of instant vanilla pudding mix – and half a cup of margarine.

Add a small amount of vanilla and almond extract to give it a sweet and highly fragrant boost. Go and check on your Rangemaster Classic to ensure that the temperature – of 350 degrees – has been set correctly.

Step Four: Mix the ingredients added to the large mixing bowl, during step three, ensuring that you really mix well with a wooden spoon.

Step Five: Break two eggs into a cup and beat them well with a fork.

Step Six: Pour the egg mixture into the large mixing bowl – the one containing the sugar, butter, margarine and pudding mix – and vigorously stir them together. Add the flour and baking soda mix and continue stirring. You should find that the mixture becomes quite thick, which is exactly what you want.

Step Seven: Measure out two cups of chocolate chips; it doesn’t really matter which type you opt to go for, as long as they’re made of baking chocolate – so white baking chocolate, dark baking chocolate etc. Pour them in and stir round.

Step Eight: Having created the cookie dough you’re now all set to bake them in the Rangemaster Classic. However, before you do this ensure that you grease the baking parchment paper with some margarine beforehand. This will prevent the cookies from sticking to the tray as they bake in the oven.

Take a tablespoon’s worth of mixture and drop it onto the tray; repeat this step until the mixture has been completely used or until your tray is full. Remember, the cookies will expand as they bake in the Rangemaster Classic, so you don’t want to place them too closely together.

Set them to bake on the middle shelf for around ten to 12 minutes, before pulling them out. Leave them to cool for 30 minutes before you tuck in and enjoy.

Peanut Butter Drop Cookies With Oodles of Chocolate Chips

Grocery stores sell refrigerated dough, but I prefer to make cookies from scratch because I can change the recipe to suit my tastes. The original recipe for peanut butter cookies is pretty basic: PB, sugar, eggs and flour. I’ve made this recipe more times than I can count and, as much as I love it, I was ready for something new.

I searched the Internet and found dozens of cookie recipes, many of them similar. But I also found some unusual variations of this classic, including peanut butter cracker sandwiches dipped in chocolate, so-called “cup” cookies, no-bake cookies, and even a recipe without flour.

When you are baking cookies you need to make some key decisions. Are you going to use butter, margarine, or both? Should you use large or extra-large eggs? Will the peanut butter be extra-creamy, creamy, or chunky? Are you going to use light or dark brown sugar? Should you grease the pan?

Size is another decision you need to make. The fat content of the dough determines how much the cookies will spread when they bake. A tablespoon of dough with a high fat content will yield three-inch size cookies. That’s why you need to leave enough space between the cookies.

For years, I used the recipe that has you make lines on the top of each cookie with a fork. These criss-cross lines flatten the dough and add an attractive texture. I love this classic recipe and would recommend it to anyone. But I craved peanut butter and chocolate, a popular combination. I got out the basic recipe and began making changes.

First, I used extra chunky PB, the remains of a jar my granddaughter brought home from college. For flavor, I used a combination of butter and butter-flavored Crisco. Since I love vanilla, I increased the amount from one teaspoon to one tablespoon. Finally, I added an entire package of semi-sweet chocolate chips to the dough.

The result was a “Wow!” cookie. Do your kids have cabin fever? Are they hungry” Get them involved in cookie-making. You will see smiles on their faces when they take their first bite of Peanut Butter Drop Cookies with Oodles of Chocolate Chips. Make some to eat now and freeze the rest for another day.


1 cup soft butter

1 cup granulated sugar

1 cup light brown sugar (You may also use dark brown.)

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 cup extra crunchy peanut butter (PB)

2 cups pre-sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

12-ounce package of semi-sweet chocolate chips


Heat the oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, sugars, eggs, and vanilla together. Beat until fluffy. Add PB and cream one minute more. Turn the speed to low and slowly add the flour, baking soda, and salt. Turn off the mixer. Pour in the chocolate chips and finish combining the dough with a wooden spoon. Drop by rounded teaspoonfuls onto a non-greased baking pan, leaving two inches between the cookies. Bake for about 12 minutes, until the edges start to brown. Watch the cookies carefully, because once they start to brown, they brown quickly, and can burn in seconds. Let cookies cool for half a minute before you remove them from the pan. Cool completely and store in air-tight container. This recipe makes about 5 dozen crisp, fabulous cookies.

Copyright 2013 by Harriet Hodgson