Count Down To Christmas

Christmas Sugar Cookies.jpg

Christmas Sugar Cookies

Ingredients:

  • 1 stick salted butter, plus 2 tbsp.
  • 1/3 cup sugar
  • 1 cup flour
  • Sprinkles (optional)

Directions:

Preheat the oven to 325 F.  Use an electric mixer to cream the sugar and butter, whipping the two until the butter is almost white and the mixture is light and fluffy, almost like a slightly frosting. Stir in the flour.  Form the cookies into 1 inch balls, placing them about 2 inches apart on a baking sheet.  Flatten them into a disc shape if you’re topping with sprinkles before baking.  Bake for 15-17 minutes, or until the edges of the cookies are lightly golden.  Decorate as desired.

Short on time, buy frozen sugar cookies, bake according to the cooking directions. Decorate with M&M’s, ready made icing, sprinkles, colored sugar, etc. Have fun!

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

Decorated Sugar CookiesDecorated Sugar Cookies

Ingredients:

  • ½ cup butter or margarine, softened
  • ¾ cup sugar
  • 1 egg
  • ¾ teaspoons vanilla extract
  • 2 cups all- purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • Royal icing

Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg and vanilla, mixing well. Combine flour, soda and salt; add to creamed mixture, blending well. (Dough will be very stiff.) Divide dough into thirds; roll each portion to 1/8- inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375 deg. For 8-10 minutes or until lightly browned. Remove to wire racks to cool. Spoon red Royal icing into a pastry bag fitted with a No. 3 round tip, and pipe outlines on cookies. Fill in between outlines by piping green connecting stars, using a No. 16 or No. 18 metal tip. Let icing dry. Yield: about 5 dozen.

Royal Icing:

  • 3 egg whites
  • ½ teaspoon cream of tartar
  • 1 (16-ounce) package powdered sugar, sifted
  • Red and green paste food coloring

Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl at medium speed of an electric mixer until foamy; gradually add sugar, mixing well. Beat 5 to 7 minutes. Tint one- fourth of icing red; tint remaining icing green. Yield icing for about 5 dozen cookies. Note: Icing dries very quickly; keep covered at all times with plastic wrap. Food coloring may be substituted or omitted if icing is used for other cookie recipes.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com