CASSETTE SUGAR COOKIES
Makes approximately 14 true-to-size cassette cookies

Ingredients:

Decorations:

Instructions:
1. To make sugar cookies: Beat butter and sugar until light and fluffy. Add in egg and vanilla bean until combined, then gradually add flour and mix on low until well incorporated. Divide dough into 2 evenly sized discs, then wrap in cling wrap and refrigerate for at least 2 hours.

2. When dough is chilled, pre-heat oven to 350 degrees Fahrenheit, and line 2 baking trays with parchment paper. Roll the dough out on a clean and lightly floured surface to approximately 1/4 inch thick, then, using a cookie cutter or a knife, cut into cassette tape shapes. If you don’t have a cookie cutter like mine, print out a cassette-shaped template, and cut around with a knife. Lastly, cut holes in the center using jumbo straws. Alternatively, you can use a piping tip that’s approximately the same size.

3. Carefully transfer the cut cookie dough onto the baking trays, then place in freezer to chill for 10-15 minutes. Bake for 15-18 minutes, or until the cookies begin to brown around the edges. As ovens are usually heated unevenly, make sure to rotate the baking tray halfway through. Cool on baking tray until cookies are warm to touch, then transfer to a cooling rack

4. To decorate: When cookies are completely cool, it’s time for the fun part — decorating! Using homemade or store-bought cookie or royal icing, dye your icing in desired colors. I used gray, yellow, pink and turquoise for the base, and black for the outline to give it a more retro look.

5. First, outline the cookies with gray icing, then pipe and fill in the gray areas, using a toothpick to smooth out the icing if needed. Allow to dry for roughly 30 minutes. Next, fill in the colored areas and the small white rectangle in the center. Don’t worry if the lines between the two colors are not perfect, as they will be covered with the black outline. Leave this coat to dry for at least another 30 minutes, then, using the black icing fitted with a thin piping tip, carefully pipe on the outlines of the cassette tape, in addition to the smaller/more intricate details.

After the cookie dough has formed, divide dough into two evenly sized discs, then wrap in cling wrap and refrigerate for at least two hours.

Roll the dough out on a clean and lightly floured surface to approximately 1/4 inch thick, then, using a cookie cutter or a knife, cut into cassette tape shapes. If you don’t have a cookie cutter like mine, print out a cassette-shaped template, and cut around with a knife. Carefully transfer onto lined baking tray and chill for 10-15 minutes in freezer.

Don’t forget to cut holes in the center using jumbo straws. Alternatively, you can use a piping tip that’s approximately the same size.

Bake for 15-18 minutes, or until the cookies begin to brown around the edges. As ovens are usually heated unevenly, ensure to rotate the baking tray halfway through. Cool on the baking tray until cookies are warm to touch, then transfer to a cooling rack.

When cookies are completely cool, it’s time for the fun part — decorating! First, outline the cookies with gray icing, then pipe and fill in the gray areas, using a toothpick to smooth out the icing if needed. Allow to dry for roughly 30 minutes. Next, fill in the colored areas and the small white rectangle in the center. Don’t worry if the lines between the two colors are not perfect, as they will be covered with outline. After leaving to dry for another 30 minutes, add in the black outlines of the tape.

Lastly, add in the more intricate details using the black icing, and you’re done!

How awesome are these colorful cassette tape cookies? Don’t they bring back memories?

Yep, they fit in a real cassette case… which means you can trick your friends!

Another cute idea is to write sweet little messages/song names on them and give them as gifts.

Whisk your friends away with these delicious pops of nostalgia!

Show us your colorful sugar cookies by tagging us on Instagram and using the hashtags #bcfoodie & #britstagram!