Tag Archives: cookies

Crisp Pastel Cookies AKA Jello Cookies

This is a recipe from my childhood. And it was my Auntie Jeanne, not my Mom, who made these. I had actually forgotten about them (and how much i love them) until my cousin, Judy, posted a party picture that included these lovelies. I immediayela asked for the recipe. In the note that came with this recipe, Auntie Jeanne said this was a favorite cookie to make and take when they went camping. Whatever excuse you need for making them, just do it! I made them in both strawberry and lime jello for a cute Christmas cookie.

Crisp Pastel Cookies

Makes 3-4 dozen cookies

3/4 cup shortening
1/2 cup sugar
1 (3 oz.) pkg flavored gelatin
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

Preheat oven to 400°.
Mix shortening, sugar, gelatin, eggs, and vanilla until smooth. Blend in remaining ingredients and mix well.
Roll dough into 3/4″ balls and place 2″ apart on ungreased cookie sheet. Press cookies flat with bottom of glass dipped in sugar (Auntie Jeanne used a stemware pudding dish with a fancy bottom to make designs on the cookies.)  Bake 6-8 min. Tops should not brown.

Edible Greeting Cards

I’ve tried other gingerbread cookie recipes but LOVE this one! And the frosting is great too. This made quite a few cookies (we didn’t make them into “cards” but cut with cookie cutters and decorated

2 cups molasses

1 cup oil

6 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 1/2 tsp ginger

1 1/2 tsp cinnamon

1 1/2 tsp clove

Optional extras:

candies, currants, raisins, sprinkles

Decorator Frosting:

3 egg whites

1 pound powdered sugar

pinch of cream of tartar

Preheat oven to 350 degrees.

To make dough, stir molasses and oil together. Add remaining ingredients and mix well. Lightly flour work area and roll out the dough. Cut into squares (for cards) or use large cookie cutters. Make a hole near the top using a straw, for stringing ribbon through to hang from the tree and decorate tree with candies, currants and raisins if desired. Place cookies on greased cookie sheet and bake for 10 min.

To make frosting, beat egg whites until stiff, then stir in the powdered sugar and cream of tartar. If you don’t have a cake decorating bag, place frosting in a small plastic bag with a tiny bit cut from a corner and gently squeeze out frosting. When frosting has hardened, string with ribbon and hang. If mailing a “card”, sandwich between cardboard before putting it into an envelope. This gingerbread will hold up well during the holiday season!

WIC Peanut Butter Cookies

Years ago (like BEFORE I had my oldest son) I was on WIC (Women Infants and Children) program for food.  I cannot say enough good things about the program in Alaska.  I still have some of the cookbooks they gave me (pamphlets really, but full of good info)  The following recipe comes from one of those cookbooks, called Legume Pages, put out by the Alaska Department of Health and Social Services.  My daughter made these the other night to take to youth group and they were a big hit (and she’s getting to be quite the little chef!)

 

WIC Peanut Butter Cookies

3 cups Kellogg’s Product 19 (we used cornflakes, it’s what we have)

2 cups all purpose flour

2 tsp baking soda

1/4 tsp salt

1 cup margarine (we used 1/2 cup butter and 1/2 cup canola oil)

1 cup peanut butter

1/2 cup granulated sugar

1/2 cup (packed) brown sugar

2 eggs

1 tsp vanilla flavoring

 

Measure Product 19.  Crush to 1 1/2 cups.  Stir together crushed cereal, flour, soda, and salt.  Set aside.  Combine margarine, peanut butter, and sugars in a large mixing bowl.  Beat until light and fluffy.  Add eggs and vanilla.  Beat well.  Stir in dry ingredients until thoroughly combined.  Drop by level tablespoons full on to ungreased baking sheets.  Using back of fork, press dough flat in two directions to make a crisscross design.  Bake 10 minutes at 350 degrees.  Remove immediately from baking sheets.  Cool on wire racks.  Makes 6 dozen cookies, 2 1/2 inches in diameter.