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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Strawberry Cheesecake Cookies

We were eating at Subway and we were scarfing down their Raspberry Cheesecake cookies.  They were good, but, as always I say I can make the better cookie. Just like Barney Stinson, I proudly, in my mind, claimed, Challenge Accepted!

Here is the picture that pulled me into this recipe:

RasberryCheesecakeCookies

Cool little fade effect going on, nice work original photographer/editor.

I actually found very few recipes about strawberry cheesecake cookies / raspberry cheesecake cookies. Surprisingly, these are very good, you think if a recipe that took a bit of effort would be bad, but this was well worth the hunt to find!

Here is the Recipe:

2 (7 ounce) boxes raspberry muffin mix (I’ve been using Strawberry due to the fact that Rasbperry is all but non-existent in my grocery area, however, this has sparked my interest to expand and try other variations.)

1/2 teaspoon baking soda

4 ounces cream cheese, room temperature

4 ounces unsalted butter, room temperature

1/4 cup brown sugar, firmly packed

2 eggs

1 1/2 cups white chocolate chips

1 1/2 cups chopped macadamia nuts (optional)

Directions:

1 Combine butter and cream cheese until blended.

2 Add eggs, baking soda and brown sugar; mix until blended.

3 Add muffin mix and chips.

4 Mix until blended.

5 Place in refrigerator for 1-2 hours.

6 Scoop onto ungreased baking sheet, placing 2 inches apart.

7 Bake at 350F for 12 minutes.

Here are how my turned out:

strawberry_cheesecake_cookies

From everyone’s reaction every time that I have made these have been “OMG, I hate you, can I have another”. I think that they are pretty good!