Kool Aid Cookies Food

DROP KOOL-AID COOKIES

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.

KOOLAID COOKIES

Steps:

• Preheat the oven to 325 degrees.
• In a mixer cream together butter and sugar.
• Add eggs and mix well.
• Add salt and baking soda.
• Add flour to butter mixture 1/2 cup at a time and mix well.
• If you would like more than flavor of cookies divide your dough into separate bowls now.
• I divided my dough into four equal portions and used one half packet of Kool-Aid per portion. If you are making only two colors you will use one packet of Kool-Aid per half, if you only want one color use two packets for the entire recipe.
• Mix Kool-Aid into dough until well blended and color is even.
• Drop by rounded spoonfuls onto greased cookie sheet and bake 10-12 minutes.
• Let cool one minute before removing from pan.

ABSOLUTELY PERFECT KOOL-AID

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.

KOOL-AID COOKIES

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.

FRIED KOOL-AID

Steps:

• Make the batter by beating the eggs and sugar together.
• Gradually add the milk and dry ingredients.
• Preheat oil to 350°F.
• Cook in hot vegetable oil until golden brown (a few minutes, depending on heat).
• Cool on paper-towel covered tray for a few minutes, then dig in!

TIE-DYE KOOL-AID COOKIES

Steps:

• Heat oven to 325ºF.
• Combine flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs; mix well. Gradually add flour mixture, mixing well after each addition.
• Divide dough into thirds; mix different flavor dry drink mix into 2 separate portions of dough.
• Press 2-Tbsp. pieces of the 3 different colors of dough alternately into ball; gently roll into 17-inch-long log. Wrap in waxed paper. Refrigerate 1 hour.
• Cut dough into 1/4-inch-thick slices; place, 2 inches apart, on baking sheet.
• Bake 13 to 15 min. or until centers of cookies are set. Cool 1 min. Remove to wire racks; cool completely.

CANADIAN KILLER KOOL-AID RECIPE

Steps:

• Pour amaretto, melon liqueur and vodka into a highball glass almost filled with ice cubes. Stir well. Add cranberry juice to taste, and stir again. Top with Sprite, to taste, and serve.

KOOL-AID SUGAR COOKIES RECIPE - (4.5/5)

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.