JELL-O™ SUGAR COOKIES
Simple sugar cookies get a burst of color and a burst of flavor thanks to Jell-O™!
Provided by By Karly Campbell
Categories Dessert
Time 35m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
- Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
- Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
- Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.
Nutrition Facts : ServingSize 1 Serving
JEWEL HEART COOKIES
This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow decorating guide.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes eight 5-inch heart-shaped cookies
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together flour and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup granulated sugar with butter until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. With mixer on low, slowly add flour mixture; mix until a dough forms. Turn dough out onto work surface and divide into quarters. Form each quarter into a 5-inch disk. Wrap each disk with plastic wrap and transfer to refrigerator. Let chill until firm, about 2 hours.
- Meanwhile, place lychees in the bowl of a food processor; process until very smooth. Transfer to a medium saucepan along with raspberry jam and prosecco. Cook, stirring occasionally, over medium-high heat until jam mixture has reduced and thickened, about 20 minutes. Remove from heat and let cool. Transfer cooled jam mixture to a disposable pastry bag fitted with a medium petal decorating tip (such as a Wilton No. 104).
- Line 2 baking sheets with nonstick baking mats and set aside. Place a piece of parchment paper over the heart-shaped template and trace; cut out heart shape. On a lightly floured work surface, roll out one piece of dough to 1/4-inch thick. Using a 5-inch heart-shaped cookie cutter, cut out 2 heart shapes; transfer to prepared baking sheet.
- Place parchment paper template over one of the cut out hearts and, using the sides of a metal ruler or the back of a knife, score lines to divide the heart into 7 sections (see template). Using an offset spatula, gently press down on the sections of the heart cookie that are to be filled with jam (see template). Repeat process with remaining pieces of dough. Outline indented areas with jam mixture. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly to cover area. Transfer cookies to refrigerator and chill for 30 minutes.
- Preheat oven to 350 degrees. Transfer cookies to oven and bake until edges are golden brown, 10 to 11 minutes. Transfer to a wire rack and let cool completely.
- Divide royal icing evenly between two bowls. Using a toothpick, add two drops pink-rose gel coloring to one bowl of icing; stir until well combined. If icing is not pink enough, add a few more drops of food coloring until you have created a light-pink color. In the remaining bowl of icing, add 3 or 4 drops of pink-rose gel food coloring using a toothpick; stir until well combined. Using a toothpick, add 1 drop of sky-blue gel food coloring; stir until well combined. Keep adding drops of blue food coloring until icing is a raspberry color. Transfer each bowl of icing to a disposable pastry bag fitted with a round tip (such as Wilton No. 3).
- Cut out pieces of parchment paper about the same size and shape as the jam-filled areas of the cookie; spray each piece with nonstick vegetable cooking spray and cover jam areas. Using the light-pink royal icing, outline the pink areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with pink pastel sanding sugar to cover.
- Using the raspberry royal icing, outline the raspberry areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with raspberry sanding sugar to cover. Peel parchment off jam-filled areas and let cookies dry completely.
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
JELL-O MERINGUE COOKIES
These fluffy, cloudlike cookies get their pink hue and berry taste from strawberry flavor JELL-O Gelatin mix. (But feel free to use your fave flavor!)
Provided by My Food and Family
Categories Home
Time 1h
Yield 18 servings, 4 cookies each
Number Of Ingredients 4
Steps:
- Heat oven to 225ºF.
- Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
- Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
- Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
JELLO COOKIES
My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green.
Provided by Mysterygirl
Categories Gelatin
Time 34m
Yield 24-30 cookies
Number Of Ingredients 8
Steps:
- Cream margarine, sugar, jello and eggs together in a medium to large bowl.
- Add the rest of the ingredients.
- Mix well.
- Roll dough into little balls and place on a greased and floured cookie sheet.
- Flatten each with a fork.
- (Sometimes a little flour on the fork keeps it from sticking).
- Bake 6-8 minutes at 350 degrees.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.2, Carbohydrate 17.5, Fiber 0.3, Sugar 7.3, Protein 2.2
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.
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