Jell O Cookies Food

JELL-O COOKIES

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.

JELLO 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.

JELL-O™ SUGAR COOKIES

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.

JELL-O COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix all ingredients together well.
• Pinch dough into 1 inch balls.
• Place onto ungreased cookie sheet.
• Bake for 8-10 minutes.

PASTEL JELL-O COOKIES

Steps:

• Heat oven to 400°F.
• Mix flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass. Sprinkle with remaining dry gelatin mix.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

JELL-O JIGGLERS

Steps:

• Stir boiling water into gelatin.
• (Can be done right in the pan.) Dissolve completely.
• (Very Important!) Lightly spray a 13 x9 inch pan with cooking spray Pour mixture into pan Chill at least 3 hours.
• Jigglers should be firm after 1 hour.
• To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen the gelatin.
• Cut shapes with cookie cutters all the way through the gelatin.
• Lift from the pan with index finger or metal spatula.

JELLO COOKIES

Steps:

• 1. Mix together butter, dry Jell-o powder and vanilla and then add flour, baking powder and salt, mixing well. Place dough in plastic wrap, it will be soft. Chill dough 30 minutes in refrigerator.Using 1/2 the dough(put other 1/2 back in fridge.)Pinch small walnut-size pieces of dough and place on lightly greased cookie sheet, 2 inches apart and flatten slightly with bottom of a glass dipped in sugar or you can roll out 1/4-inch thick and cut shapes with cookie cutter. Bake in 375^ oven for 8-10 minutes, until just lightly brown on edges. Let cool on cookie sheet 1 minute before removing to rack to cool completely. These are very delicate, and crisp up as they cool. --- Note: This dough can be made in 2 batches one batch with one color of jello another with a contrasting color. roll each color into a log and press them together - then wrap and roll in plastic wrap and chill at least 30 minutes. When ready to bake slice off cookies 1/4 inch thick and place at least 2 inches apart on greased cookie sheet. Bake as above.This way they make cute Gingham cookies. Making about 5 dozen cookies.

JELL-O MERINGUE COOKIES

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.