Count Down To Halloween

Bleeding Fingers

Bleeding Fingers

  • 2 egg whites
  • ½ cup sugar
  • 1 cup shredded dried coconut
  • ½ cup raspberry or strawberry jam
  • 10 colored jelly beans

Preheat the oven to 300 degrees F. Line a baking sheet with waxed paper. Beat the egg whites until stiff peaks form. Beat in the sugar, 1 tablespoon at a time, and continue beating until the mixture becomes thick and glossy. Fold in the coconut. Fill a piping bag fitted with a plain ¾ inch nozzle with the meringue mixture. Pipe 3 ¼ inch lengths onto the baking sheet. Bake for 5 minutes. Reduce the heat to 235 degrees F and bake for a further 45 to 50 minutes, or until the meringues are light and crisp. Turn off the oven and leave the meringues inside to cool. Heat the jam in a saucepan over low heat until thin and runny. Pour into a bowl. Cut one end from each jelly bean and discard the end. Cut the remaining jelly beans in half lengthwise. Press the jelly bean on the end of each meringue. Drizzle with warm jam to resemble the blood. Makes 20.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

After School Treats

Alien CookiesPirate And Alien Cookies

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cups confectioners’ sugar
  • 3 tablespoons hot water
  • 4 drops green food coloring
  • 5 licorice allsorts, thinly sliced
  • 20 jelly beans, halved
  • 5 gummy candies, cut into 4 pieces

To make the cookies, beat the butter, sugar and egg with an electric mixer until creamy. Add the flour. Using your hands, press the mixture together to form a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes or until smooth.  Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil.  Roll out the dough between sheets of waxed paper to ¼ inch thick.  Cut into shapes, using cutters. Put the cookies on the baking sheet and bake for 15 minutes, or until golden.  Leave to cook. Stir the confectioners’ sugar into a bowl.  Add the water and food coloring, and stir well.  Dip the front of each cookie into the frosting. While the frosting is still soft, decorate the cookies with the candies. Makes   10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

After School Treats

Fairy Wand CookiesFairy Wand Cookies

  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 7 ounces semisweet chocolate chips, melted
  • 10 popsicle sticks
  • small dragees, to decorate

Beat the butter, sugar and egg with an electric mixer until creamy. Add the flour. Using your hands, press the mixture together to make a soft dough. Turn onto a lightly floured work surface and knead for 2 minutes, or until smooth. Cover with plastic wrap and put in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F. Brush a large baking sheet with melted butter or oil. Roll out the dough between sheets of waxed paper to ¼ inch thick. Cut the dough into twenty stars, using a star shaped cutter. Arrange on the baking sheets and bake for 15 minutes, or until golden. Cool on the trays. Place ½ teaspoon of melted chocolate on the flat side of half the cookies. Spread out to cover. Attach the stick and sandwich the remaining cookies over the chocolate and press together. Allow the chocolate to set. Drizzle the remaining chocolate over the stars. Decorate with dragees and allow to set. Makes 10

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

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

Christmas In July

Christmas Gingerbread MenChristmas Gingerbread Men

Ingredients:

  • ½ cup shortening
  • ½ cup sugar
  • ½ cup molasses
  • 1 egg yolk, unbeaten
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. ground cloves
  • 1 ½ tsp. cinnamon
  • ½ tsp nutmeg
  • 2 cups plain flour, sifted

Cream shortening and sugar together. Add molasses and egg yolk. Blend well. Add salt, soda, baking powder and spices. Slowly add sifted flour. Roll out dough and cut with gingerbread man cookie cutter. Bake 350 degrees F for 8-10 minutes. Decorate. Yields 2-3 dozen, depending on size of cutter.

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

Celebrating St. Paddy’s Day

St. Patrick's Day Sugar Cookies

St. Patrick’s Day Sugar Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3-4 cups all-purpose flour
  • ½ tsp. salt

In a bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs, vanilla extract and almond extract. Beat until combined. Add the salt and 3 cups of flour; beat until dough is smooth. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tbsp. at a time until it is no longer sticky. Divide the dough in half, and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Remove half of the chilled dough from the refrigerator, and on a lightly floured surface, roll out the dough to ¼ inch thickness. Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar. Bake the cookies for about 9 to 11 minutes or until the edges just start to brown. Cool on baking sheet for 10 minutes and remove to wire racks to cool completely.

Icing:

  • 1-2 cups confectioners’ sugar
  • 1-2 tbsp. milk
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 tsp. light corn syrup.
  • Green food coloring

In a bowl, mix 1 ½ cups sugar, 1 tbsp. milk, vanilla, almond extract, corn syrup and 1 or 2 drops of food coloring. Add additional milk or sugar until desired consistency is reached. Add additional food coloring if needed to reach desired color. Completely cool cookies before frosting.

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

Peanut Butter Alien Cookies

Peanut Butter Alien Cookies

 Ingredients:

  • 1 package (about 16 ounces) refrigerated sugar cookie dough
  • ½ cup creamy peanut butter
  • 1/3 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • Green decorating icing
  • 1 cup strawberry jam

 Method:

Let dough stand at room temperature 15 minutes. Grease 2 cookie sheets.

Preheat oven to 350 degrees F. Combine dough, peanut butter, flour, powdered sugar and vanilla in large bowl; beat with electric mixer at medium speed until well blended. Reserve half of dough; wrap and refrigerate.

Roll out remaining dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side of each circle to make teardrop shape. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Roll out reserved dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side to each circle to form teardrop shape. Place 2 inches apart on prepared cookie sheets. Cut out 2 oblong holes for eyes. Make small slit for mouth. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

Spread icing on cookies with faces; let stand 10 minutes or until set. Spread jam on uncut cookies. Top each jam topped cookie with green face cookie.

 Makes 14 sandwich 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

 

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