Jello Cookies

Jello Sugar Cookies

It wasn’t so much the picture that pulled me into this one, although the picture is really amazing, kudos to  the original photographer! It was also the addition that the face that Jello was apart of this cookie. I was puzzled, obviously this wasn’t some sorta gelatin circle pawned off as a cookie, it’s a genuine crumbly looking cookie.  Knowing I had a box of Jello lingering around that wasn’t being used any time soon I decided to pin and get to using this recipe.

Here is the picture that lured me in:

Jello Cookies

When making the batter, I’m not sure about you, but i always like trying a taste of the batter. Yum, what a contrast already, I couldn’t wait until they were baked! I rolled mine in sugar before hand. Unknowingly before making, these cookies basically are sugar cookies, but not as sticky, so next time I think I’d try rolling the dough to make shapes just for fun! Also, no need to refrigerate before hand either!

Here is the recipe, plus directions:
(Yields 30 – 36 cookies)

1/2 cup shortening

1/4 cup butter

1/2 cup granulated sugar

1 – 3oz. pkg of Jell-O

Cream the above ingredients.

Add:

2 eggs

1 teaspoon vanilla

Cream the eggs and vanilla into the sugar mixture.

Add:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

Mix well. The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400°. Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness.
Sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Take the bowl (or flat-bottomed glass) and very lightly tap the chunky sugar into the cookie.
Bake the cookies for 6 – 8 minutes. Those 6 minutes are plenty long enough unless you like your cookies crisp! Cool on a rack. It takes about an hour, start to finish. If you get one batch in and start rolling the next, it will go fast enough that you can start working on the next flavor/color before you finish the first. Store in a air-tight container.

 

Here is how mine turned out:

Jello Cookies

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Ranch oyster crackers recipe AKA Swamp Crackers

I made these crackers a long time ago. We loved these as kids, we would make them weekly. I remembered it was so easy to make them, and they were super tasty!  It was really ironic one day my co-worker and I were talking about crackers and our strange cravings. She mentioned she was craving Swamp Crackers, my curiosity being peaked, I had to ask, what they were.  I had never heard them described as Swamp Crackers before, perhaps a southern name for them, none-the-less I like the name better than a generic sounding “ranch oyster crackers”. I should have asked my co-worker for the recipe, but I was ecstatic when i found it again on Pinterest.

Here is the picture that made me smile with ranch filled memories:

swamp crackers

They look really really good, but really it’s really hard to mess this one up!

Here is the recipe:

1 (1 oz) package ranch dressing mix

1/4 cup canola or vegetable oil

1 t dried dill weed (or to your taste)

1/2 t garlic powder (or to your taste)

salt to taste [I didn’t add any salt, plenty of salt in the ranch mix, IMO]
1 box or bag oyster crackers [I used a 14oz box, I think it turned out great]

Preheat oven to 250°.

In a large mixing bowl, combine first 5 ingredients and mix well. Stir in oyster crackers mix to coat. Pour crackers onto a large cookie sheet.

Bake 15 minutes, stirring every 5 minutes or so.

Cool and add to a covered container.

How mine turned out:

Swamp Crackers