Strawberry Jell-O-Heart Cookies
Strawberry Jell-O-Heart Cookies
Adapted from Cast Sugar's Cherry Almond Jell-O Cookies, her recipe came from Gelatin Spritz Cookies from All Recipes
Makes ~4 dozen cookies
1 1/2 cups (12 oz) butter/margarine
1 (3 oz) package strawberry Jell-O
1 cup sugar
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
colored sugar, optional
-Cream the butter/margarine with the sugar, Jell-O powder and vanilla until light and fluffy.
-Add the egg and vanilla extract to the creamed butter and beat until combined.
-Stir together the flour and baking powder and set aside.
-Add the flour mixture and beat until the dough is smooth and even. *If you have a cookie press they can be baked as spritz cookies at this point.
-Place a third of the dough on a large sheet of plastic wrap, shape into a log ~2 inches in diameter and wrap tightly in the plastic wrap. Repeat with the other two thirds of the dough. Refrigerate for at least 2 hours, overnight is better to develop the vanilla flavor.
-Remove one log of dough from the fridge and cut out a small groove on one side, this will form the top indent of the heart. Turn the log over and trim a little on the sides to form a point.
-Roll the log in the colored sugar. You will need to pour some colored sugar into the groove to get it to stick in. Be gentle so you don't destroy the details of the heart.
-Slice 1/4 inch slices from the log and place them on a parchment lined baking sheet. Leave an inch between each cookie.
-Bake for 6-9 minutes, until they puff slightly and the bottoms are very light brown. Cool on the baking sheet for 1-2 minutes and then remove to cool completely on a wire rack.
-Repeat the process with the remaining dough. The dough will keep well in the fridge for up to 5 days and the vanilla flavor will improve with longer refrigeration.