Party Idea: Cookie Bar

Most people think of bridal showers (and weddings, for that matter) as being in the spring, but I have noticed that quite a few of my friends are tying the knot this November and December. That being said, I hosted a bridal shower this past weekend and, knowing that bride absolutely adores icing, thought that a cookie bar seemed the perfect excuse to eat gobs and gobs of icing.

I kept it simple, since there were only 15 girls or so. I chose two flavors -chocolate and vanilla- of make-ahead, slice and bake cookies as the vehicles for the icing, then divided up a batch of icing into three parts: the 1st part was dyed green, 2nd part yellow, and the 3rd part had peanut butter whipped into it. I also bought some dairy free frosting for dairy-sensitive guests (the cookies are not dairy free though). With all of that made, I got some pretty sprinkles and I was set for the party =).


Homemade Slice and Bake Cookies
Adapted from Cooking Light

2 ½ cups all-purpose flour (about 11 ¼ ounces)

*optional* ¼ cup cocoa, if you want chocolate cookies

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

10 tablespoon butter, softened

2 teaspoons vanilla extract

2 large egg whites

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 1 minute). Add vanilla and egg whites, beating until well blended. Beating at low speed, gradually add flour mixture, beating just until a soft dough forms. Divide dough into 2 equal portions. Place each portion on plastic wrap; shape each portion into an 8-inch log. Wrap logs in plastic wrap; freeze at least 2 hours or until very firm. I froze mine for a couple of days, though you can freeze them for up to 2 months.

Preheat oven to 375°.

Cut each dough log into 32 (¼-inch-thick) slices; place 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until set. Remove from pans; cool completely on wire racks.