Cherry-pistachio bark is an excellent bridal cookie. To make this cookie, place 1 1/4 cups of dried cherries and 2 tablespoons of water into the microwave, and heat for two minutes. In a saucepan, melt 2 12-ounce packages of white chocolate chips with 6 2-ounce vanilla candy coating squares over low heat. Stir in 1 1/4 cups of pistachios and cherries.
Line a jelly roll pan with wax paper, and spread the cherry-pistachio bark mixture inside. Refrigerate for at least an hour, or until the mixture firms. Use a heart-shaped cookie cutter to divide the cookies, and place them in an airtight container for storage.
A simple yet customizable idea for a bridal cookie is the traditional vanilla sugar cookie. To make, mix 1 cup of butter, 1 teaspoon of vanilla extract and 1 cup of sugar until blended. Add a large egg, and continue to mix. In a separate bowl, mix 2 1/4 cups of all-purpose flour with 1/4 teaspoon of salt. Slowly add to the mixture until everything is fully incorporated.
Cut the dough into 2 equal pieces and flatten. Cover with plastic wrap, and refrigerate for at least 10 minutes. Once chilled, lay 1 section of dough on a floured surface and, using a rolling pin, flatten to 1/8 inch. Use cookie cutters that fit the theme of the wedding to divide the dough. Repeat with the second dough portion.
Grease baking sheets, and place the cookies 2 inches apart. Bake for 10 to 12 minutes if a small cookie cutter was used; increase the time to 15 to 17 minutes if the cookie cutter was large. Allow to cool for at least 30 minutes before decorating.