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

Christmas In July

Fruitcake Cookies

 

Fruitcake Cookies

 Ingredients:

  • ½ cup shortening
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • 1 cup chopped candied cherries
  • 5 dozen pecan halves (optional)

 Method:

Combine shortening, sugar and egg in a large bowl, stirring well; stir in buttermilk. Combine flour, baking soda, baking powder and salt; stir into brown sugar mixture. Stir in dates, pecans and cherries; cover and chill 1 hour. Drop dough by rounded teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Top each cookie with a pecan half, if desired. Bake at 375 degrees F for 10 minutes or until lightly browned. Transfer to a wire rack to cool completely.

Yield: 5 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

 

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

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

 

Getting Ready for the Fourth of July

Marshmallow Ice Cream Cone Cookies

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

 

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

Thinking About Easter

Bird's Nest Thumbprint Cookies

Bird’s Nest Thumbprint Cookies

 Ingredients:

  • 1 cup salted butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup white chocolate, melted according to package directions
  • ½ cup sweetened flaked coconut, toasted
  • Garnish: small pastel jelly beans, such as Tropical Jelly Bellies

 Method:

In a medium bowl combine butter, sugar and vanilla extract. Beat at medium speed with a mixer until light and creamy. Add flour, beating to blend. Wrap dough in plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Using a levered 1 tablespoon scoop, portion dough 2 inches apart onto prepared baking sheets. Using a finger or the back of a rounded measuring spoon, press an indentation into center of each dough portion. Bake until edges of cookies are light golden brown, 14 to 18 minutes. If necessary, press centers down again. Transfer cookies to wire cooling racks, and let cool completely. Divide melted white chocolate among indentations in cookies. Sprinkle evenly with toasted coconut. Garnish cookies with jelly beans to resemble eggs in a bird’s nest, if desired. Store cookies in an airtight container at room temperature until serving time, up 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

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

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