Miniature treats are perfect for wedding or tea party.

Cookies and Bars / May 15, 2014

In 5 weeks, 4 days and 10 hours, I shall be on a plane to visit my family out west. My niece is getting married to a super wonderful guy and I can’t wait to see everyone. My sister will of course throw a great party, and we will all eat until we are sick. Uh, that’s how it’s done!

Other than unintentional gluttony, there is a softer more delicate side to a wedding. It’s like everything is done with your little finger in the air. Food is served on lace covered tiers and everything is bite-sized. Then there’s all the other smoochy soft stuff like holding the veil, cutting the cake, kissing the bride; all very sweet and light gestures.

I figured I’d play around with something that would be perfect for wedding food so I created these little mini, bite sized sugar cookies that have the exact taste and texture of a strawberry shortcake. These sugar cookies, a recipe I have had for 30 years, is for soft, light and almost melt in your mouth cookies. They puff up like a shortcake would. And frosted with some perfectly rich butter cream they are complete only by topping with a succulent, bright and flavorful strawberry slice. My pinkie is rising just talking about them.

I’m realizing you could do this with almost every fruit, and create an entire plethora of light and airy, fruit colored sugar bites. Like green icing and a small kiwi. Or yellow with pineapple. Even orange with a bit of tangerine. Purple with blueberry would be fab, too. But today it is pink and red the colors of love.

Oh, it is going to be so fun. All of us listening to soft music, holding flowers, gently hugging and eating tiny little morsels of awesome food — The fact that you can put 27 of these in your mouth in one sitting is irrelevant to my rant. Don’t you just love weddings?

#weddingfood #receptionbites #loveydoveyfood #strawberryshortcake #minicookies

Mini Strawberry Shortcake Sugar Cookies

Makes 4 dozen or 8 dozen mini


2 eggs, well beaten
1 c sugar
1 c margarine
1/2 c milk
1 t vanilla
3.5 c flour
1/2 t salt
1 t soda
4 t baking powder


  • Combine egg, sugar and shortening; beat well. Add sifted dry ingredients and liquids. Mix thoroughly. Chill about 45 minutes before rolling. Roll 3/8 in thick, cut, place on greased cookie sheet. Bake at 400 degree for about 8 minutes.

I doubled the vanilla and then made each cookie a little bigger than thumb size. They bake in about 4 minutes. Let cool. Frost with buttercream frosting with red and a tiny bit of blue food coloring and top with a slice of strawberry and a sprinkle of raw, coarse sugar. Can freeze.

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