Getting Ready for the Fourth of July

Watermelon Slice Cookies

Watermelon Slice Cookies

 Ingredients:

  • 2 packages (about 16 ounces each) refrigerated cookie dough
  • ½ cup all-purpose flour
  • Green and red food coloring
  • Mini chocolate chips

 Let doughs stand at room temperature 15 minutes. Combine 1 package dough, ¼ cup flour and green food coloring in large bowl, beat with electric mixer at medium speed until well blended. Wrap and refrigerate 2 hours. Combine remaining package dough, remaining ¼ cup flour and red food coloring in separate large bowl, beat at medium speed until well blended. Shape into 9 inch long log. Wrap and refrigerate 2 hours. Roll out green dough between parchment paper into 9×8 inch rectangle. Place log in center of green rectangle. Fold edges up and around log; press edges to seal. Roll gently to form smooth log. Wrap and freeze 30 minutes. Preheat oven to 350 degrees F. Cut log into 3/8 inch thick slices. Cut each slice in half. Place 2 inches apart on ungreased cookie sheets. Gently reshape, if necessary. Press several mini chocolate chips into each slice for watermelon seeds. Bake 8 to 11 minutes or until set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

Makes about 4 dozen cookies

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:

  • 2 2/3 cups all-purpose flour
  • ½ rounded tsp. baking soda
  • A large pinch of sea salt flakes
  • 1 stick plus 1 tbsp. unsalted butter, softened
  • ½ cup granulated sugar
  • ¾ cup plus 2 tbsp. soft light brown sugar
  • 2 tsp. vanilla extract
  • 2 eggs, lightly beaten
  • 2 cups dark bittersweet chocolate chopped into chunks

 Method:

Grease and line with baking parchment two large baking sheets. Preheat oven to 325 degrees F. Sift together the flour and baking soda into a large mixing bowl, add the salt and set aside. Cream together the softened butter, granulated sugar and soft light brown sugar in a stand mixer for 3-5 minutes until pale and very soft. Use a rubber spatula to scrape down the sides of the mixing bowl, add the vanilla and mix again. Add the beaten eggs, a little at a time and beat until fully incorporated. Add the sifted dry ingredients and mix again to combine. Finally fold in the chopped chocolate using a large rubber spatula or metal spoon. At this point you can bake the cookies immediately (but the flavor develops better if you cover and chill the cookie dough in the fridge 24 hours. Bring the dough to room temperature at least 30 minutes before baking.) Spoon rounded tablespoons of cookie dough onto the prepared baking sheets allowing plenty of space between each. Bake in batches on the middle oven rack for 10-12 minutes, until the edges of the cookies are golden brown and the middle is still slightly soft. You may need to turn the sheets around halfway through baking to ensure that the cookies brown evenly. Allow the cookies to cool on the baking sheets for 3-4 minutes then transfer to wire racks to cool completely. Store the cookies in an airtight container lined with baking parchment for 4-5 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

orange-cinnamon-chocolate-chip-cookies
Use Christmas cookie cutters to make these delicious cookies more festive.

 

Orange Cinnamon Chocolate Chip Cookies

Ingredients:

  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 tbsp. grated orange peel
  • 1 tsp. vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 ¼ tsp. ground cinnamon
  • ¾ tsp. salt
  • 2 cups (12 oz.) semisweet chocolate chips
  • 1 cup chopped walnuts

Method:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and walnuts. Cover and chill for 2 hours or until easy to handle.

On lightly floured surface, roll out dough to ½ inch thickness. Cut with a lightly floured 3 inch round cookie cutter. Place 1 inch apart on greased baking sheets.

Bake at 375 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com