Kool Aid Sugar Cookies Recipe 455

Steps:

• Heat oven to 325ºF.
• Mix flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until blended. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition.
• Divide dough in half; mix different flavor dry drink mix into each portion of dough.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 13 to 14 min. or until centers are slightly puffed. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

Steps:

• Cream shortening, butter, sugar, and Kool-Aid together with a mixer. Add eggs, combine well. In a separate bowl, sift together remaining ingredients and add carefully to sugar mixture. Mix well. Wrap dough in plastic wrap and refrigerate overnight. Roll dough carefully to ¼ inch thick. Cut with cookie cutters. Bake at 375° for 7-10 minutes on an ungreased cookie sheet. Cool on a wire rack.

Steps:

• In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of koolaid and the sugar.
• Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves.
• Slowly stir in remaining water; chill.

Steps:

• Cream shortening and sugar.
• Add egg yolks and beat well.
• Sift all dry ingredients together and add them, along with the milk, to the creamed mixture.
• After dough is mixed, divide in half.
• Roll out on wax paper, sprinkle with Kool Aid (one flavor on one half, one on the other.) Put half the dough on top of the other half.
• Roll up in a roll and refrigerate at least two hours, or freeze and slice when needed.
• Bake at 350 degrees for 10-12 minutes.

Steps:

• Whisk fruit-flavored drink mix with sweetened condensed milk in a bowl until thoroughly combined and thick. Gently fold whipped topping into mixture until light and fluffy. Spread filling into pie crust and refrigerate at least 1 hour before serving.