KOOLAID COOKIES
Kool-Aid Cookies are a fun, flavorful drop cookie that can be ready in just twenty minutes! Try this under 30-minute dessert recipe that both kids and adults will love!
Provided by Melissa Riker
Categories Dessert
Time 20m
Yield 30
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cookie, Calories 122 calories, Sugar 11.1 g, Sodium 159.2 mg, Fat 4.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 19.8 g, Fiber 1.3 g, Protein 2.1 g, Cholesterol 12.4 mg
KOOL-AID SUGAR COOKIES RECIPE - (4.5/5)
Provided by Shannon
Number Of Ingredients 8
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.
ANY FLAVOR KOOL-AID TAFFY
Make and share this Any Flavor Kool-Aid Taffy recipe from Food.com.
Provided by The Scone
Categories Candy
Time 11m
Yield 100 pieces
Number Of Ingredients 7
Steps:
- Butter two large cookie sheets, then set them aside.
- In a 2 qt.
- saucepan, combine sugar and cornstarch.
- Add corn syrup, water, butter, and salt.
- Mix well before heating.
- Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage).
- Remove from heat, and immediately stir in the Kool-Aid powder.
- Quickly pour onto prepared cookie sheets.
- Let stand a few minutes, until cool enough to handle with your hands.
- Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
- Roll taffy into bite-sized pieces.
- Wrap individually in squares of wax paper.
THE PERFECT LOW-SUGAR KOOL-AID SALT WATER TAFFY
I've worked at it and worked at it and 5 batches later, I think I've got it. It's the perfect salt water taffy flavored with kool-aid. It takes alot of work to get it to the right consistency so don't give up! And if it seems to hard when it cools down, as long as it's still pliable, it will work. If it cracks into pieces, you cooked it too long. Even 5 degrees can ruin the batch so keep an eye on it. Try again, or tell people you were going for painted glass candy all along. Also, most taffy recipes will tell you that you don't need to keep stirring after the mixture starts boiling. I ruined 3 batches before I found out it's safer just to keep stirring. Even a little bit of burnt taffy in the mix ruins the batch, and if you don't stir, it will burn to the bottom of the pan. **SIDE NOTE** I sited strawberry kool-aid in my recipe, but you can use any kind as long as it's unsweetened.
Provided by InBlackAndLace
Categories Candy
Time 2h
Yield 6-7 dozen, 72 serving(s)
Number Of Ingredients 6
Steps:
- Butter the sides of a large, heavy-bottomed saucepan or spray down with Pam.
- Add to the pan the first four ingredients.
- Cook over medium heat, stirring constantly.
- Cook to 245 degrees (firm ball stage) while constantly stirring.
- Remove from heat and continue to stir until mixture stops boiling.
- Add margarine and koolaid mixture.
- Return to heat and continue to stir until mixture reaches 245 degrees again.
- Remove from heat but continue to stir until mixture stops boiling.
- Pour mixture into a greased 15 x 10 pan.
- Let cool.
- When completely cooled, cut into 1 inch strips.
- Butter fingers.
- Grab a strip and start pulling. Keep pulling. Strip will SLOWLY turn whiter. Use your own judgement as to what consistency you want your taffy.
- Wrap in waxed paper or foils.
Nutrition Facts : Calories 25, Fat 0.1, Sodium 52.8, Carbohydrate 6.3, Sugar 2.5
KOOL-AID® SUPER SOUR KOOL KUBES
Powdered drink mix made with less sugar and water than usual is frozen in ice cube trays for lip-puckering drink cubes or to eat as a cool snack.
Provided by My Food and Family
Categories Cold Drink Recipes
Time 4h5m
Yield Makes 7 servings, about 2 cubes each.
Number Of Ingredients 3
Steps:
- Spray plastic ice cube tray lightly with cooking spray; set aside. Combine drink mix and sugar in glass measuring cup. Gradually add water, stirring until drink mix is completely dissolved.
- Pour evenly into prepared ice cube tray.
- Freeze 4 hours or until firm. Remove frozen cubes from ice cube tray onto plate or plastic tray.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
ABSOLUTELY PERFECT KOOL-AID
Who would have thought you could improve on the package directions of Kool-Aid? Well, you can! This is now my family's favourite way to prepare Kool-Aid, at one-and-a-half strength. We tried it at double-strength, but preferred this method, with this amount of sweetness. The extra flavour burst is particularly noticeable, we have found, with cherry, orange, and grape.
Provided by Lennie
Categories Beverages
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
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.
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