(Closed) Candy/cookie buffet

posted 8 years ago in Favors
Post # 3
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

I am going to do a candy/cookie/desert buffet.

So far we are going to make chocolate chip cookies, peanut butter cookies, bon bons, lemon squares, and nanimo bar. And maybe one other type of cookie that I forget the name of, but has been in our family for years.

Post # 4
Member
1148 posts
Bumble bee
  • Wedding: January 2011

I’d go for oatmeal, sugar (just rounds) and something “exotic” like white chocolate maraschino or lemon powdered thai tea cookies. That way you have something interesting for guests to discuss or new to try.

Post # 6
Member
1148 posts
Bumble bee
  • Wedding: January 2011

I found them in one of the holiday cookie magazines this year, but they were dragon pearl tea instead. Fiance has a stash of it, but he tends to hoard his good stuff. I don’t have a problem with that normally, so I just used our multitude of thai tea instead and as I tend to want to bake stuff immediately, I didn’t want to infuse powdered sugar with the tea like the recipe said to do and instead I bought some lemon flavored sugar crystals and just ground them up in the magic bullet (I absolutely love it for cooking/baking prep) and tossed each cookie in it. They looked white on the outside and the inside was stained a very light pink. Everyone loved them and the entire batch was gone within two days. If you want I can get you the recipe, just let me know.

Post # 7
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

I just thought of another option. What about divinity?

Post # 8
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

@Toffee: Those sound really good. I would like the recipe, if you don’t mind, please Laughing

Post # 9
Member
1148 posts
Bumble bee
  • Wedding: January 2011

What are divinities? Ok, they’re officially called Jasmine-Scented Orange Rounds.

  • 3/4 c butter, softened
  • 2 T jasmine tea dragon pearls (I used the same amount of thai tea instead)
  • 1/2 c powdered sugar
  • 1/2 t vanilla
  • 1 c all-purpose flour
  • 1/2 c cornstarch
  • 2 t finely shredded orange peel (I used lemon)
  • Jasmine Dredging Sugar

  1. In a small saucepan heat 1/4 c of the butter over medium heat until butter is melted and bubbly. Remove from heat. Stir in tea. Allow tea to steep in butter for 4 minutes. Strain butter through a fine-mesh sieve. Discard tea solids.
  2. In a large mixing bowl combine the strained butter, the remaining 1/2 c butter, and the powdered sugar. Beat with an electric mixer on medium to high speed until light and fluffy. Beat in vanilla until combined. Beat in flour and cornstarch until combined. Stir in orange peel.
  3. On waxed paper, shape dough into a 10-inch-long log. Lift and smooth the wax paper to shape the log. Wrap in plastic wrap. Chill about 2 hours or until firm.
  4. Preheat oven to 375 F. Using a serrated knife, cut log into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly golden. Transfer to a wire rack and let cool for 10 minutes.
  5. Gently shake warm cookies in Dredging Sugar. Return coated cookies to wire rack. Cool completely.

Jasmine Dredging Sugar:

Place 1/4 c jasmine tea dragon pearls in a tea ball. Close tightly. Or use cheesecloth. Place 1 c powdered sugar in a 1-quart resealable plastic bag. Add tea ball to powdered sugar; seal bag. Let stand in a cool, dry place for 1 day. Remove tea ball.

Some tips:

If using Thai Tea, make sure to wear something you don’t mind getting ruined, pots that can be rinsed easily (I use some old ones that I wouldn’t mind throwing away) and don’t worry if a few pieces of tea don’t strain out of the butter. It makes for a more interesting looking cookie I think.

As soon as the cookies firm up, they’re done. Don’t overcook them as they get dark/burn very quickly and no amount of sugar will hide that.

Instead of making the sugar I bought a “shaker” of lemon sugar from a local gourmet store. It doesn’t take much at all and I actually ended up tossing quite a bit of the stuff I ground up. I just ground it up in the magic bullet we have, but any blender will work for it really.

Check asian specialty stores for thai tea. It’s normally sold in “bricks” and it’s a deep red color. I think we got a pound or two almost a year ago for like $5. We still have most of it left. Or if you’re looking for jasmine tea dragon pearls, check your grocery store. It usually comes in a tin as it’s the dried unopened jasmine buds.*I may not be remembering this correctly as Fiance just spouts cooking/food knowledge all the time.

Post # 10
Member
8353 posts
Bumble Beekeeper
  • Wedding: March 2011

Thank you very much for the recipe and the tips. I will have to try it. Divinity is a really sweet candy made with sugar, corn syrup and egg whites, and sometimes. Here is a link to some pictures:

http://images.google.com/images?q=divinity+candy+picture&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&ei=8bqUS7-qFYaKsgP4u938Aw&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CBMQsAQwAA

Here is a link to a recipe:

http://www.foodnetwork.com/recipes/paula-deen/mamas-divinity-recipe/index.html

You can add a couple drops of food coloring to make it whatever color you want.

Post # 11
Member
144 posts
Blushing bee
  • Wedding: June 2011

Snickerdoodle cookies are amazing and easy to make!  You can add food coloring to them and make they coordinate with your decor.  I think a good Sugar Cookie would also work nice with some food coloring!  

This year for Christmas I also made Stained Glass cookies.  For those you crush up a hard candy and place them in the center before they go into the over.  The crushed candy remelts and looks like stained glass in the center of your cookie.  You can be really creative with those!

Post # 13
Member
316 posts
Helper bee
  • Wedding: May 2010

We are doing a cookie buffet too! We are having Choc. Chip, White Choc. Macademia, snickerdoodls, peanut butter, choc dipped fortune cookies and cake pops.

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