Jell O Gem Cookies Recipes

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JELLO COOKIES



Jello Cookies image

My daughter loves making these cookies because she can make different flavors and colors. At Christmas we make raspberry & lime which turn out red & green.

Provided by Mysterygirl

Categories     Gelatin

Time 34m

Yield 24-30 cookies

Number Of Ingredients 8

3/4 cup margarine or 3/4 cup butter
1/2 cup sugar
1 (3 ounce) package Jello gelatin, any flavor
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • Cream margarine, sugar, jello and eggs together in a medium to large bowl.
  • Add the rest of the ingredients.
  • Mix well.
  • Roll dough into little balls and place on a greased and floured cookie sheet.
  • Flatten each with a fork.
  • (Sometimes a little flour on the fork keeps it from sticking).
  • Bake 6-8 minutes at 350 degrees.

Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 201.2, Carbohydrate 17.5, Fiber 0.3, Sugar 7.3, Protein 2.2

JELL-O COOKIES



JELL-O Cookies image

Savvy bakers know flavored gelatin can be one of the key ingredients in all kinds of baked goods-like these yummy JELL-O Cookies.

Provided by My Food and Family

Categories     Dairy

Time 38m

Yield 24 servings, 2 cookies each

Number Of Ingredients 8

2-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup butter or margarine, softened
1-1/2 cups sugar, divided
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
2 eggs
1 tsp. vanilla

Steps:

  • Heat oven to 400°F.
  • Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
  • Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
  • Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

JELL-O™ SUGAR COOKIES



Jell-O™ Sugar Cookies image

Simple sugar cookies get a burst of color and a burst of flavor thanks to Jell-O™!

Provided by By Karly Campbell

Categories     Dessert

Time 35m

Yield 20

Number Of Ingredients 7

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 box (4-serving size) Jell-O™ gelatin strawberry-flavored
1 box (4-serving size) Jell-O™ gelatin berry blue-flavored
1 box (4-serving size) Jell-O™ gelatin lime-flavored
1 box (4-serving size) Jell-O™ gelatin orange-flavored

Steps:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
  • Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
  • Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
  • Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

Nutrition Facts : ServingSize 1 Serving

JELL-O® GEM COOKIES



JELL-O® Gem Cookies image

Bring smiles to everyone around the table with these JELL-O® Gem Cookies! The sugar makes them sugar cookies, but we call them gem cookies because of their creamy texture and rich JELL-O® colors. Make these simple JELL-O® Gem Cookies for a dessert that's fun to share!

Provided by My Food and Family

Categories     Recipes

Time 1h1m

Yield 30 servings, 2 cookies each.

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1/2 tsp. baking soda
2 Tbsp. powdered sugar

Steps:

  • Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
  • Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  • Sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

JEWEL HEART COOKIES



Jewel Heart Cookies image

This cookie recipe is courtesy of Lisel Arroyo and Diana Yen of The Jewels of New York. Download and print the heart-cookie template for an easy-to-follow decorating guide.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes eight 5-inch heart-shaped cookies

Number Of Ingredients 15

3 cups all-purpose flour, plus more for work surface
3/4 teaspoon salt
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 large egg
1 teaspoon pure vanilla extract
1 cup canned lychees, drained
1 (10-ounce) jar raspberry jam
1/2 cup prosecco
Royal Icing for Jewel Heart Cookies
Sky-blue gel food coloring
Pink-rose gel food coloring
Nonstick vegetable cooking spray
Pink pastel sanding sugar
Raspberry-colored sanding sugar

Steps:

  • In a large bowl, whisk together flour and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup granulated sugar with butter until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. With mixer on low, slowly add flour mixture; mix until a dough forms. Turn dough out onto work surface and divide into quarters. Form each quarter into a 5-inch disk. Wrap each disk with plastic wrap and transfer to refrigerator. Let chill until firm, about 2 hours.
  • Meanwhile, place lychees in the bowl of a food processor; process until very smooth. Transfer to a medium saucepan along with raspberry jam and prosecco. Cook, stirring occasionally, over medium-high heat until jam mixture has reduced and thickened, about 20 minutes. Remove from heat and let cool. Transfer cooled jam mixture to a disposable pastry bag fitted with a medium petal decorating tip (such as a Wilton No. 104).
  • Line 2 baking sheets with nonstick baking mats and set aside. Place a piece of parchment paper over the heart-shaped template and trace; cut out heart shape. On a lightly floured work surface, roll out one piece of dough to 1/4-inch thick. Using a 5-inch heart-shaped cookie cutter, cut out 2 heart shapes; transfer to prepared baking sheet.
  • Place parchment paper template over one of the cut out hearts and, using the sides of a metal ruler or the back of a knife, score lines to divide the heart into 7 sections (see template). Using an offset spatula, gently press down on the sections of the heart cookie that are to be filled with jam (see template). Repeat process with remaining pieces of dough. Outline indented areas with jam mixture. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly to cover area. Transfer cookies to refrigerator and chill for 30 minutes.
  • Preheat oven to 350 degrees. Transfer cookies to oven and bake until edges are golden brown, 10 to 11 minutes. Transfer to a wire rack and let cool completely.
  • Divide royal icing evenly between two bowls. Using a toothpick, add two drops pink-rose gel coloring to one bowl of icing; stir until well combined. If icing is not pink enough, add a few more drops of food coloring until you have created a light-pink color. In the remaining bowl of icing, add 3 or 4 drops of pink-rose gel food coloring using a toothpick; stir until well combined. Using a toothpick, add 1 drop of sky-blue gel food coloring; stir until well combined. Keep adding drops of blue food coloring until icing is a raspberry color. Transfer each bowl of icing to a disposable pastry bag fitted with a round tip (such as Wilton No. 3).
  • Cut out pieces of parchment paper about the same size and shape as the jam-filled areas of the cookie; spray each piece with nonstick vegetable cooking spray and cover jam areas. Using the light-pink royal icing, outline the pink areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with pink pastel sanding sugar to cover.
  • Using the raspberry royal icing, outline the raspberry areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with raspberry sanding sugar to cover. Peel parchment off jam-filled areas and let cookies dry completely.

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