Christmas In July

Delicate Almond Cookies

Delicate Almond Cookies

 Ingredients:

  • 1 cup butter, melted
  • 1 cup vegetable oil
  • 1 cup creamy peanut butter
  • 2 cups sugar
  • 4 cups flour
  • 1 ½ tbsp. water
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg, beaten
  • 1 tbsp. almond extract

 Method:

Preheat oven to 300 degrees F. Combine butter, oil and peanut butter. Cream in sugar. Add flour and stir. In separate bowl, combine water, baking powder, baking soda, egg and almond extract. Mix well and pour into middle of flour mixture. Stir well. Roll into teaspoon size balls and place on ungreased cookie sheet. Bake for 20 minutes. Cool. Store in airtight container.

Makes 8 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

 

Christmas In July

Marshmallow Ice Cream Cone Cookies2

Marshmallow Ice Cream Cone Cookies

Ingredients:

  • 1 package (about 16 oz.) refrigerated sugar cookie dough
  • 6 ice cream sugar cones, broken into pieces
  • 1 container (about 16 oz.) white frosting
  • 1 package (about 10 oz.) colored miniature marshmallows
  • Colored sprinkles

Method:

Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.

Makes 1 ½ 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

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