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22
Butter Mochi Squares
Cut the chewy Hawaiian butter mochi into small squares after it cools. Use individual paper liners so the soft sides don’t stick together and make a second tray to replace the first. Its coconut flavor and springy texture bring something different to a cookie-heavy display.
23
Italian Rainbow Cookies
Slice the almond cake layers into small rectangles so each piece shows its three colors, jam, and chocolate coating. Set them chocolate-side up in neat single layers. Keep the spare bars cool so the coating stays firm, and label the almonds.
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Cinnamon Doughnut Holes
Serve small cinnamon-sugar doughnut holes in open paper cups or on short blunt picks. Keep the cups shallow so guests can lift one without fishing for it. Bring them out after cake if you want a second dessert when dancing has picked up.
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Mini Glazed Doughnuts
Ask for little glazed rings that still have a hole big enough to pick up. Stack a few on shallow stands rather than building a tall tower. Put cocktail napkins beside the stand and refill with a fresh tray later in the evening.
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Chocolate-Dipped Biscotti
Use short almond biscotti with the chocolate dipped on one end. Let the coating set before stacking them in a basket, then set it beside coffee. Guests can dip the plain end and keep the chocolate end of the cookie dry.
27
Brownie Bites
Bake or order brownie bites small enough to lift whole, with a center that firms as it cools. Slip each into a paper cup and keep any sauce off the top. You can put out a tray early without the mess of cutting brownies at the reception.
28
Meringue Kisses
Choose small, dry meringue kisses and arrange them in an airy mound just before guests arrive. Keep unopened reserves sealed, especially in humid weather. The little shells add crunch without another heavy chocolate or cream filling.
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Chocolate-Covered Pretzel Rods
Dip shorter pretzel rods partway so guests have a clean handle. Let the chocolate harden before arranging them in short jars or wrapping them in small bundles. Leave room for the rods to come out one at a time without knocking over the jar.
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Marshmallow Cubes
Cut homemade marshmallow into two-bite cubes and dust the cut sides before putting them in paper cups. Keep extras covered between rounds of service. A small chocolate dip on the bottom changes the flavor without leaving a sticky handling edge.
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Mini Pavlovas
Choose meringue shells small enough to finish in two bites and top them with just enough cream and fruit to stay inside the rim. Have the caterer assemble and pass them in paper cups shortly before serving, with the cream kept cold until then.
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Coconut Macaroons
Offer little toasted coconut mounds with a firm base. Leave them plain or let a chocolate-dipped bottom harden before setting them in cups. They’re easy to pick up by the top when the display has mostly softer pastries.
33
Mini Churros
Ask the caterer for short cinnamon-sugar churros in individual paper sleeves. Serve a fresh tray late in the evening while the outsides are crisp. Put any chocolate dip in separate small cups so guests can skip it if they need a free hand.
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Mini Pecan Tassies
Use the tiny pastry shells to hold the pecan filling in a piece small enough to pick up by its edges. Cool them before you loosen the shells and serve in a low tray near the nut label. These make it possible to offer a taste of pie without cutting slices.
35
Mini Ice Cream Sandwiches
Cut small ice cream sandwiches while firm and wrap each before freezing them again. Have staff bring them directly from a freezer in short rounds, after dinner or later in the evening. Keep the wrapper around the bottom for a clean grip.
36
Stroopwafels
Offer syrup-filled waffle sandwiches beside the coffee. Keep them sealed until serving so they stay fresh. A mini stroopwafel fits in one hand and gives guests a little caramel with their last cup.
37
Brigadeiros
Set the Brazilian chocolate-and-condensed-milk sweets in individual paper cups and coat them in sprinkles so they’re easy to lift. Keep the reserve batch chilled until you need it, then serve a few at a time so the soft centers hold their round shape.
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New Orleans Pecan Pralines
Slip individual pecan pralines into candy sleeves or small paper bags. Put them near coffee or at the exit so guests can take the crumbly candy with them. Keep them flat and label the pecans on the display.
39
Linzer Cookies
Choose small jam sandwich cookies with a cutout so guests can see the filling. Dust the tops before assembly if you want powdered sugar without clouding the jam. If you offer lemon curd as a second filling, keep those cookies chilled before service.
40
Mini Palmiers
Ask for smaller caramelized puff pastry hearts and let them cool completely before stacking. Put them in a paper-lined tray to catch flakes and keep uncovered reserves away from damp or chilled desserts. They give guests a crisp choice without a filling to drip.
