Wedding Cookies Read Online Free
Author: George Edward Stanley
sprinkles for the cookie company, girls!” Grandma shouted as she and Mr. Wilbarger headed for their car. “I have a wonderful idea for a new cookie!”
PEANUT BUTTER
COOKIE FLOWERS
½ CUP (1 STICK ) SOFTENED BUTTER (T O SOFTEN THE BUTTER, TAKE IT OUT OF THE REFRIGERATION AT LEAST ONE HOUR BEFORE USING .)
½ CUP ALL-NATURAL PEANUT BUTTER
⅓ CUP GRANULATED SUGAR
⅓ CUP PACKED BROWN SUGAR
3 TABLESPOONS ORANGE JUICE
1 ½ CUPS ALL-PURPOSE FLOUR
1 ½ TEASPOONS BAKING, SODA
¼ TEASPOON SALT
DIFFERENT-COLORED JAMS AND JELLIES
Put the softened butter and peanut butter in a large bowl. Mix them together by hand. Then add the sugar and brown sugar.Mix the batter until it’s blended.
Pour in the orange juice. Mix well.
Mix the flour, the baking soda, and the salt in a medium mixing bowl. Gradually stir them into the peanut butter mixture.
Use your hands to shape the dough into one-inch balls. Place the balls on an ungreased cookie sheet about one inch apart. Press down the center of each ball with your thumb. The edges of the ball will spread out like the petals of a flower.
Put the cookie sheet in the freezer. Freeze the dough until it’s firm. Then have an adult turn on the oven to 350 degrees Fahrenheit.
Fill the centers of the cookies with ¼ teaspoon of different-colored jams, jellies, preserves, or marmalades.
Bake the cookies for 10 to 12 minutes or until golden brown. Then let them cool for about 20 minutes.
PEANUT BUTTER
COOKIE FLOWER BOUQUETS
F OR EACH BOUQUET, YOU WILL NEED SIX STIFF WIRES, EACH ABUT 12 INCHES LONG
Stick a wire through one edge of a cookie flower and push it through to the other edge. This makes the stem.
To make a bouquet, tie six cookie flowers together with a ribbon.
Bend the stems out just a little so it will look like a real bouquet.
PEANUT BUTTER
COOKIE FLOWER WREATHS
F OR EACH WREATH, YOU WILL NEED A LONG, THIN WIRE THAT YOU CAN BEND EASILY .
Stick the end of the wire through one edge of a cookie flower. Carefully push the wire all the way through the cookie until it comes out the other side.
Do the same thing with several cookie flowers until you have enough to make a circle.
Wrap the ends of the wire around each other to hold them together.
Hungry for a good book?
Don’t Miss These Tempting Titles!
The Katie Lynn Cookie Company
#1:
The Secret Ingredient
Katie Lynn knows cookies, hut does she have what it takes to run her own business?
The Katie Lynn Cookie Company
#2:
Frogs’ Legs for Dinner?
Can the Katie Lynn Cookie Company survive too many cooks in the kitchen?
The Katie Lynn Cookie Company
#3:
The Battle of the Bakers
The heat is on when Katie Lynn, Tina, and Jonathan all enter the town’s baking contest.
The Katie Lynn Cookie Company
#4:
Wedding Cookies
Can Katie Lynn’s cookies stop a wedding-day disaster?
ABOUT THE AUTHOR
G. E. S TANLEY is the author of more than fifty books for young people, many of them award winners. He and his wife, Gwen, live in Lawton, Oklahoma. They have two sons, Charles and James, a daughter-in-law, Tambye, and a family dog, a Labrador retriever named Daisy.
“I thought about my own wedding while I was writing this book,” says G. E. Stanley. “I was so nervous before the ceremony that I couldn’t eat anything, but during the ceremony, I got so hungry I thought I was going to starve to death. If there had been cookie flowers around, like the ones Katie Lynn and Tina made in
Wedding Cookies
, I would have probably grabbed a few and munched on them.”
ABOUT THE ILLUSTRATOR
L INDA D OCKEY G RAVES was born in Eureka, California, and grew up in the Berkshires, in Massachusetts. She now lives with her family and pets in Chesapeake, Virginia. This is the San Jose State University graduate’s twenty-fourth children’s book. When not illustrating children’s books, Linda loves baking, eating, and sharing hot, soft chocolate chip cookies with her family and friends.
PEANUT BUTTER
COOKIE FLOWERS
½ CUP (1 STICK ) SOFTENED BUTTER (T O SOFTEN THE BUTTER, TAKE IT OUT OF THE REFRIGERATION AT LEAST ONE HOUR BEFORE USING .)
½ CUP ALL-NATURAL PEANUT BUTTER
⅓ CUP GRANULATED SUGAR
⅓ CUP PACKED BROWN SUGAR
3 TABLESPOONS ORANGE JUICE
1 ½ CUPS ALL-PURPOSE FLOUR
1 ½ TEASPOONS BAKING, SODA
¼ TEASPOON SALT
DIFFERENT-COLORED JAMS AND JELLIES
Put the softened butter and peanut butter in a large bowl. Mix them together by hand. Then add the sugar and brown sugar.Mix the batter until it’s blended.
Pour in the orange juice. Mix well.
Mix the flour, the baking soda, and the salt in a medium mixing bowl. Gradually stir them into the peanut butter mixture.
Use your hands to shape the dough into one-inch balls. Place the balls on an ungreased cookie sheet about one inch apart. Press down the center of each ball with your thumb. The edges of the ball will spread out like the petals of a flower.
Put the cookie sheet in the freezer. Freeze the dough until it’s firm. Then have an adult turn on the oven to 350 degrees Fahrenheit.
Fill the centers of the cookies with ¼ teaspoon of different-colored jams, jellies, preserves, or marmalades.
Bake the cookies for 10 to 12 minutes or until golden brown. Then let them cool for about 20 minutes.
PEANUT BUTTER
COOKIE FLOWER BOUQUETS
F OR EACH BOUQUET, YOU WILL NEED SIX STIFF WIRES, EACH ABUT 12 INCHES LONG
Stick a wire through one edge of a cookie flower and push it through to the other edge. This makes the stem.
To make a bouquet, tie six cookie flowers together with a ribbon.
Bend the stems out just a little so it will look like a real bouquet.
PEANUT BUTTER
COOKIE FLOWER WREATHS
F OR EACH WREATH, YOU WILL NEED A LONG, THIN WIRE THAT YOU CAN BEND EASILY .
Stick the end of the wire through one edge of a cookie flower. Carefully push the wire all the way through the cookie until it comes out the other side.
Do the same thing with several cookie flowers until you have enough to make a circle.
Wrap the ends of the wire around each other to hold them together.
Hungry for a good book?
Don’t Miss These Tempting Titles!
The Katie Lynn Cookie Company
#1:
The Secret Ingredient
Katie Lynn knows cookies, hut does she have what it takes to run her own business?
The Katie Lynn Cookie Company
#2:
Frogs’ Legs for Dinner?
Can the Katie Lynn Cookie Company survive too many cooks in the kitchen?
The Katie Lynn Cookie Company
#3:
The Battle of the Bakers
The heat is on when Katie Lynn, Tina, and Jonathan all enter the town’s baking contest.
The Katie Lynn Cookie Company
#4:
Wedding Cookies
Can Katie Lynn’s cookies stop a wedding-day disaster?
ABOUT THE AUTHOR
G. E. S TANLEY is the author of more than fifty books for young people, many of them award winners. He and his wife, Gwen, live in Lawton, Oklahoma. They have two sons, Charles and James, a daughter-in-law, Tambye, and a family dog, a Labrador retriever named Daisy.
“I thought about my own wedding while I was writing this book,” says G. E. Stanley. “I was so nervous before the ceremony that I couldn’t eat anything, but during the ceremony, I got so hungry I thought I was going to starve to death. If there had been cookie flowers around, like the ones Katie Lynn and Tina made in
Wedding Cookies
, I would have probably grabbed a few and munched on them.”
ABOUT THE ILLUSTRATOR
L INDA D OCKEY G RAVES was born in Eureka, California, and grew up in the Berkshires, in Massachusetts. She now lives with her family and pets in Chesapeake, Virginia. This is the San Jose State University graduate’s twenty-fourth children’s book. When not illustrating children’s books, Linda loves baking, eating, and sharing hot, soft chocolate chip cookies with her family and friends.
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