To continue our “Bachelorette Week” celebration, today our super talented local food contributor – Dianna of The Kitchen Prep – is sharing two fabulous recipes for champagne flute shaped sugar cookies and bubbly cocktails. We kicked off Beth’s bachelorette weekend with these treats, and they were huge hits at the party. I’ll let Dianna get right to it because they need no further explanation!
Getting married… it’s a time for celebration.
For dreamy gazing into your fiancé’s eyes. For wistful fantasies about your future as Mr. & Mrs.
It’s also a time for partying with your girlfriends – the final fling before the ring!
I couldn’t be more thrilled for Beth as she prepares for her big walk down the aisle… or more jealous that she’ll be spending one of her last weekends as a Miss in the luxury of the Hamptons!
With a little bit of inspiration from her Bachelorette Party destination, I whipped up the perfect little treats for the Palm Beach Lately girls to share with their party guests.
I’d say this occasion calls for bubbles, wouldn’t you?
The UnBRIDALed Passion Float combines sparkling wine and passion fruit sorbet for sweet sipping. You can make your own like I did {I thought passion fruit made a delicious and appropriate pairing!} or pick up some store bought {like this one} in any flavor. The icy sorbet keeps the drink chilled and amps up the flavor of less expensive bubbly, which is perfect if you’re trying to keep within a bridal budget!
Serve these lavish floats in champagne flutes and watch the ladies come flocking {and secrets start spilling}… what happens in the Hamptons, stays in the Hamptons! Hehe!
No party is complete without a little something to nibble on, and these decorated cut-out cookies won’t disappoint!
It’s an easy recipe that I use for all kinds of occasions – bridal showers, birthdays, baby showers or “just because”. Buy fun cookie cutters and adorn them with royal icing for truly personalized party favors that will have guests buzzing… and not just because of the flowing cocktails!
I’m in love with the way the pearly baubles gave these champagne flutes a 3-D effect!
With just a few small bites added to the menu, you’ve got everything you need for a supreme single-girl sendoff!
Other details from the first day:
On Day 1, every girl was given this card and cookie
Danielle toasting Beth, her sister and the bride-to-be
Personalized gold confetti placemats from Paper Source
Dianna, you really wowed us this time! To serve these cookies and cocktails at your next celebration, click “read more” below for the recipes.
UnBRIDALed Passion Floats
½ teaspoon grenadine {optional}
1 pint passion fruit sorbet, homemade or store bought*
1 bottle sparkling wine or champagne
1 – Pour ½ teaspoon grenadine into the bottom of each champagne flute.
2 – Scoop one or two small scoops of sorbet into each glass.
3 – Top with sparkling wine or champagne.
Decorated Cut-Out Cookies
Cookies adapted from Sweetapolita
2 sticks butter, slightly softened to room temp
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1 – In the bowl of a stand mixer, cream butter and sugar until pale and fluffy.
2 – Add egg and vanilla extract and beat until well combined.
3 – Meanwhile, in a medium bowl, sift together flour and salt.
4 – With the mixer on low speed, add flour mixture until it just comes together. Do not overbeat.
5 – Scoop dough out onto a large sheet of plastic wrap and shape into a disc. {You may want to make 2 discs to make it more manageable.}
6 – Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness.
7 – Refrigerate for about 30 minutes or until chilled and a bit more firm.
8 – Preheat oven to 350 degrees.
9 – Remove from refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies.
10 – Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. {Don’t let them get too brown!}
Royal Icing
Adapted from Bake at 350
2 tablespoons meringue powder {sold at specialty stores or the baking section of craft stores}
Approximately ¼ cup water, plus extra for thinning
3 cups confectioners’ sugar, sifted
1 teaspoon light corn syrup
1 teaspoon extract of your choice {remember that extract that is not clear will affect the color}
1 – In the bowl of a mixer, beat together meringue powder and ¼ cup water until foamy.
2 – Slowly add confectioners’ sugar, one cup at a time. {Make sure to turn the mixer speed down or you’ll be covered!} Beat until stiff, about 3-5 minutes. The color will change to an opaque bright white.
3 – Add corn syrup and extract and mix until combined.
4 – If planning on tinting with food colorings, scoop out desired amount into separate containers and mix in different colors to create differently hued icings.
5 – This icing will be very thick. In this form, it is good for scooping into a piping bag with a thin tip and outlining the designs on your cookies. In order to “fill” {or flood} the cookies, you will need to add water to the thick icing {about a tablespoon at a time} until it reaches a drizzling consistency.
6 – Once it reaches the desired consistency, you can use the thinned icing to fill or flood the cookies. If you are adding any embellishments such as sprinkles or edible pearls, this is the time to do it.
7 – Let the cookies dry. {I like to leave them overnight to ensure they’re fully dry.}
8 – Package them up and wow your guests!
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