The cookie tables at wedding receptions are a feature of celebrations in the old Steel Belt region ranging from Cleveland to Pittsburgh.

If you live in Butler County and are old enough to eat, chances are you have sampled the wonders of the cookie table filled with lovingly baked offerings from the bridal couple's family and friends. And if you are old enough to read a recipe, you might have even contributed.

“Haven't we all,” said Kathy Dudley, a Butler resident who had participated in the Western Pennsylvania cookie table tradition.

In her experiences, five or six people usually step up to bake two or three kinds of their favorite cookies.

Below are some cookie suggestions for area residents:

1½ cups all purpose flour½ cup unsweetened baking cocoa½ teaspoon baking soda½ teaspoon salt3/4 cup light brown sugar½ cup granulated sugar½ cup unsalted butter melted1 teaspoon vanilla extract1 egg room temperature2 tablespoon water1 cup mini chocolate chips10 ounce maraschino cherries 1 jar, drained, patted dry, chopped, patted dry againWhisk together flour, cocoa, baking soda and salt. Set aside. Cream sugars and butter together until light and fluffy. Add in egg, vanilla and water and beat until well blended. Gradually stir in dry ingredients.Fold in mini chocolate chips and chopped cherries. Refrigerate dough for 1 hour.Preheat oven to 375 degrees. Line cookie sheet with parchment paper or lightly grease. Scoop out rounded tablespoons of cookie dough onto prepared cookie sheet. Dough is very thick.Bake for 7 to 8 minutes or until cookies are set. Do not over bake. Remove from oven and let cool on a rack. Store in an airtight container.Submitted by Kate Jordan of Slippery Rock

Shells:6 ounces cream cheese1 cup butter2 cups flourFilling:1 pound caramels½ cup evaporated milkTopping:½ cup butter½ cup shortening2/3 cup sugar1 teaspoon vanilla¾ cup evaporated milkFor shells: Mix cream cheese, butter and flour. Press into tassie pan to form shell and bake for 15 minutes at 350 degrees.For filling: Melt caramels with evaporated milk in double boiler. Fill baked shells 2/3 full.For topping: Mix butter, shortening, sugar, vanilla and evaporated milk until it is like icing. Spread on top of tassies. It will take around 15 minutes of mixing time. Sprinkle tops with nuts if desired.Submitted by Elizabeth Baptise of Butler

½ cup salted butter, softened½ cup granulated sugar½ cup brown sugar½ cup peanut butter1 egg1 teaspoon vanilla½ teaspoon baking soda½ teaspoon baking powder1¼ cups flour1/3 cup cinnamon sugar for rolling1½ cups milk chocolate baking discsPreheat oven to 350 degrees. Line baking sheets with parchment paper.With electric mixer, combine butter and sugars and beat until creamy (about 1 to 2 minutes). Add peanut butter and mix until smooth. Add egg and vanilla, mix until combined.In separate bowl, combine baking soda, baking powder and flour. Slowly add dry ingredients to the wet ingredients with mixer on low speed until combined.Place cinnamon sugar in bowl. Scoop a tablespoon of the dough into your hand and flatten it out in your palm. Place a chocolate disc on top, fold the dough over the chocolate and then roll it into a ball.Roll the ball in the cinnamon sugar, and place on baking sheet. Bake 8 to 10 minutes. Best served warm.Submitted by Kathy Dudley of Butler

2½ cups crushed graham crackers1½ cups peanut butter1 cup flaked coconut1 pound powdered sugar1 cup butter, melted1 pound chocolate melting discs, meltedMix graham crackers, peanut butter, coconut, powdered sugar and butter together. Roll into balls the size of walnuts. Roll balls in chocolate; cool on waxed paper.Submitted by Kristie Martin of Herman

2 cups granulated sugar1 cup butter15 ounces ricotta cheese2 teaspoons vanilla2 eggs4 cups flour2 tablespoons baking powder1 teaspoon saltPreheat oven to 350 degrees. Mixed sugar and butter until creamy. Add in the ricotta, vanilla and eggs; mix until combined.In separate bowl, combine flour, baking powder and salt. Gradually add into wet ingredient bowl and mix until combined.Drop by tablespoons onto ungreased cookie sheet (or lined with parchment) and bake for 15 minutes. Cookies will be soft to the touch.For icing: Mix together 1½ cups powdered sugar and 3 tablespoons milk. Drizzle onto cooled cookies.Submitted by Krissy Wissinger of Chicora

½ cup shortening½ cup brown sugar½ cup granulated sugar½ cup drained crushed pineapple½ cup coconut1 egg1 teaspoon vanilla¼ teaspoon salt¼ teaspoon baking soda1 teaspoon baking powder2 cups flourCream together shortening, brown sugar and granulated sugar. In separate bowl, mix together pineapple, coconut, egg and vanilla. Combine these two bowls of ingredients together. Add in salt, baking soda, baking powder and flour.Scoop onto baking sheet that has been lined with parchment paper, and bake at 350 degrees for approximately 12 minutes.Submitted by Stacie Roxberry of Butler