By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
3/4 cup shortening
2 pkg. (3 oz. each) Jell-O cherry flavor gelatin, DIVIDED
1 cup sugar
1 tsp. vanilla
Heat oven to 350 degrees. Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add sugar and 1 package gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.
Shape dough into 1-inch balls. To make uniform cookies, use a cookie scoop. Put remaining gelatin mixture in a bowl; roll balls in dry gelatin. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Flatten with bottom of glass.
Bake 8 to 10 minutes or until edges are very lightly browned. Cool on baking sheets 3 minutes. Remove to wire racks; cool completely.
Note: For best results, use the same flavor of gelatin for both the cookie dough and for rolling in prior to baking.
Makes about 5 dozen cookies. Serving is 2 cookies, 180 calories for the 2.
For Star-Spangled Cookies, melt almond bark in microwave at 50 percent power. Take care not to burn, stirring every minute, until melted. Put melted bark in a decorator tube and drizzle over cooled cookies. Top with sprinkles while the almond bark is still wet. You may change the sprinkles to fit the season or party.
We also made Macaroons and used red and blue candy discs to give it the holiday flair.
Enjoy your 4th of July celebration!
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