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

Christmas In July

Chocolate Kiss Cookies

Chocolate Kiss Cookies

Ingredients:

  • 1 ¼ cups butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • ½ tsp. vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 (14 oz.) package chocolate kiss candies

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour. Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star or other desired shaped cutter. Bake 375 degrees F for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Oatmeal Crunchies

Oatmeal Crunchies

Ingredients:

  • 2 cups margarine
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 1 tbsp. vanilla extract
  • 4 eggs
  • 4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 cups rolled oats
  • 4 cups cornflakes, crushed
  • 2 cups shredded coconut

Combine the margarine, sugars, vanilla and eggs in a large mixing bowl; beat until smooth. Sift together the flour, baking soda, baking powder and salt; stir into the sugar mixture. Stir in the oats, cornflakes and coconut. Shape into ¾ inch balls and arrange on a lightly greased cookie sheet. Flatten slightly. Bake at 325 degrees F for 15 to 20 minutes or until golden brown. Yield: 7 to 8 dozen

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Halloween Time

Surprise Cherry Cookies

Surprise Cherry Cookies

Ingredients:

  • 1 package sugar cookie mix
  • 24 whole red maraschino cherries with stems, drained and patted dry
  • 1 ½ cups powdered sugar
  • 5 tsp. milk
  • 1/8 tsp. almond extract
  • 1 tbsp. rainbow candy sprinkles

Method:

Preheat oven to 375 degrees F. Prepare cookie dough according to package directions. Shape dough into 24 balls. Flatten each ball into a disc and wrap around each cherry, covering completely and sealing edges. Place dough balls into 2 lightly greased (12-cup) miniature muffin pans. Bake at 375 degrees F for 12 minutes or until lightly browned and just firm. Cool in pans on wire rack 5 minutes. Transfer to wire racks and cook completely. Whisk together powdered sugar, milk and almond extract until smooth, adding additional milk if necessary, for desired glaze consistency. Spoon glaze onto each cookie, top with candy sprinkles.

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 Valentine’s Day

a-cookie-within-a-cookie
A great treat to make for you Valentine.

A Cookie Within A Cookie

Ingredients:

  • 21 Oreo Double Stuf Cookies
  • 2/3 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 5 tbsp. unsalted butter, at room temperature
  • ¼ cup packed dark brown sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1 cup semisweet chocolate chips

Method:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Twist open 13 Oreos and scrape the filling into a small bowl. In a food processor, grind the separated chocolate cookies until fine; alternatively, put them in a plastic bag and crush them with a rolling pin. Transfer to a medium bowl. Add the flour, baking soda and salt and whisk to combine. Chop the remaining 8 Oreos into large chunks. Put the Oreo filling in a stand mixer fitted with the paddle attachment. Add the butter and brown sugar and mix on medium speed until smooth and well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chocolate chips and mix on low speed until evenly distributed. Remove the bowl from the mixer and gently fold in the Oreo chunks with a spatula. The dough should be smooth, dense and somewhat pliable. Using a small ice-cream scoop or tablespoon, drop well rounded balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, until the centers look dry but are still soft. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 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