Jello Frosted Cookies Recipes

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.

Steps:

• 1. In a large bowl, combine cookie dough, coconut and coconut extract. Knead until well-mixed. Roll dough out to 1/4-inch thick. Use cookie cutters of your choice to cut out different shapes. Bake at 350 ^ for 12-14 minutes. Remove to cool on wire racks. Beat cream cheese,corn syrup, Jell-O and powdered sugar until combined. Spread on cookies.

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.

Steps:

• Preheat oven to 350 degrees.
• For cookies: Cream margarine, sugar, and box of jello.
• Mix in one egg at a time, then add milk and vanilla and beat well.
• Add dry ingredients.
• Drop by tsp on ungreased baking sheet.
• Bake at 350 degrees for 8-10 minutes or until lightly brown.
• This is a very soft cookie. After completely cool, frost with jello icing.
• For icing: Mix all ingredients and stir. Add more powdered sugar if necessary to thicken.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice in a measuring cup. Add enough water to the juice to measure 1 cup; stir into gelatin mixture. Stir in pineapple and blueberries. , Place bananas in a 13-in. x 9-in. dish. Pour gelatin mixture over bananas. Cover and refrigerate until firm., In a small bowl, beat the cream cheese, sour cream and sugar until smooth. Spread over gelatin. Cover and refrigerate until serving. Sprinkle with walnuts.

Steps:

• 1. Cookies: Roll dough out to 1/4-inch thick. Cut dough with your favorite cookie cutter. Bake at 350^ for 12-14 minutes. Remove to cooling rack to cool completely. --- Icing: Beat cream cheese, Jell-O and powdered sugar until well combined. Spread thickly on cooled cookies. --- Note: Make smaller dishes of icing by using smaller amount of ingredients in individual muffin cups.Use a little red, another,green. another yellow, orange, purple, blue..etc..... 2 oz. cream cheese 1 T. Jell-O 1/4 c. powdered sugar Mix the same as above.
• 2. Note: To color coconut. Place a small amount in a sandwich baggie and add a drop or so of food color and or flavor essence-close bag and smoosh around until coconut is evenly colored. Open bag dry slightly. Use as desired, for decorating cookies and cake and cupcakes.