Confetti and DIY Cookies

It’s DIY Friday! We wanted to repost one of favorite DIY feature in our January issue. Chocolate “countdown” cookies! Created especially for Utterly Engaged from food stylist Diana of Casa de Perrin and stylist, Alicia Buszczak. They’re super easy to do and super cute too.



Butter – 6 tablespoons
Unsweetened chocolate – 1 1/2 inch squares
Milk – 6 tablespoons
Baking soda – 1/3 teaspoon
Sugar – 3/4 cup
Egg (beaten) – 1
Flour – 1 1/8 cups
Baking powder – 1 teaspoon
Vanilla extract – 1 teaspoon
Salt – 1/4 teaspoon



Pre-heat oven to 400 degrees.
Melt chocolate over hot water.
Cream butter and sugar.
Add chocolate and egg and mix thoroughly.  Set aside.
Sift flour, measure, and whisk in baking soda, baking powder and salt.
Combine alternately with milk to the first mixture.
Add vanilla extract and mix thoroughly.
Roll dough out on slightly floured surface until it is 1/4” thick.
Use enough plastic wrap to cover the rolled out dough, and gently press typography blocks to make imprints.
Remove plastic wrap and use a large enough cookie-cutter to separate each cookie.
Using a spatula, place individual cookies on a parchment-lined baking sheet.
Bake for 10-12 minutes.
Once cookies are cooled they may be iced and decorated to perfection!


Wrap them up to fit your wedding style and give them as favors to your guests. Love it!



Remember how we promised to show you more images from our magazine? Want to see more?


Well head over to Facebook and “like” our Facebook page to see more amazing images from this editorial shoot. Happy Friday to you!

Credits: Concept, Design, Props & Rentals from Casa de Perrin
Custom Linens & Styling Alicia Buszczak / Photography  Studio Castillero