FRUITY SPRITZ COOKIES MADE WITH JELL-O
This recipe came from a magazine page in Good Housekeeping, and I remember making them in the early '80's with my mom, so this recipe is at least that old. I've made this with several different Jell-o flavors and they've all been good. If you have trouble handling the dough in the cookie press chill it a bit.
Provided by bballtrish
Categories Gelatin
Time 1h13m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Sift flour with baking powder.
- Cream butter.
- Gradually add sugar and gelatin, cream well after each addition.
- Add egg and vanilla; beat well.
- Gradually add flour mixture, mixing after each addition until smooth.
- Use cookie press to process dough, droping onto ungreased baking sheets.
- Sprinkle with Jell-o or decorate as desired.
- Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
- This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
- Store in loosely covered container.
- Makes about 5 dozen cookies.
JELL-O COOKIES
Savvy bakers know flavored gelatin can be one of the key ingredients in all kinds of baked goods-like these yummy JELL-O Cookies.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 24 servings, 2 cookies each
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
- Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
- Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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