These are tonight’s first: jello cookies. I have made some adjustments to keep them egg free. Preheat over to 400 degrees. In one bowl blend 3.5 cups of flour with 1 tsp of baking powder. In another bowl mix 3 sticks of butter (or margarine if you’re going dairy free like we do). When butter is well blended, add 1 cup of sugar, 1 package of black cherry jello mix. Mix well. Then in a small bowl, mix together 1 tbsp corn starch and 3 tbsp of water. Mix until corn starch is well dissolved. Add this corn starch mixture and 1 tsp of vanilla to butter mixture. Mix until everything is well blended then begin slowly adding flour mix while continuing to mix well.
Scoop approximately one inch dough balls onto cookie sheet. In a plate, pour another package of black cherry jello. Moisten the bottom of a glass then push into jello powder. Use the glass to slightly flatten the dough balls to cookie shape. Bake for approximately 10 minutes.
This makes a lot of cookies. If you make them very flat, they will likely burn around the edges and dry out. Those that were left somewhat thicker cooked more evenly and were left moist and chewy.
I gotta admit. These aren’t chocolate chip cookies. Cherry-flavored cookies are different. It was pretty good, though. I’d be interested in knowing how these would taste with other jello flavors. Maybe lime? Or lemon? I loved the color. It was a pretty pink.
With all the bowls and stirring, my boys loved helping me make these. My dish washer is mad at me for all the extra work I’m making her do.