Christmas Gelatin Cutouts Recipes

CHRISTMAS GELATIN CUTOUTS

Steps:

• In a large bowl, dissolve strawberry gelatin in 2-1/2 cups boiling water. In another bowl, dissolve lime gelatin in remaining boiling water; set both aside for 30 minutes., In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute. Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended., Pour into two 13-in. x 9-in. dishes coated with cooking spray. Chill for 3 hours or until set. Cut with 2-in. Christmas cookie cutters.

GRANDMA HASZ'S CHRISTMAS CUTOUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal.
• Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets.
• Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.

CHRISTMAS TREE JIGGLERS

Steps:

• Add 1-1/3 cups boiling water to 2 pkg. gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour into 8-inch-square dish sprayed with cooking spray. Refrigerate 25 to 30 min. or until gelatin is set but not firm.
• Meanwhile, add remaining boiling water to remaining gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in evaporated milk. Refrigerate 15 min. or until slightly thickened; pour over gelatin layer in dish.
• Refrigerate 4 hours or until firm. Unmold onto cutting board just before serving; cut into 4 rows, then cut each row into 7 alternating triangles. Garnish with sprinkles. Reserve gelatin trimmings for snacking.

HALLOWEEN GELATIN CUTOUTS

Steps:

• In a large bowl, dissolve orange gelatin in 2-1/2 cups boiling water. In another bowl, dissolve grape gelatin in remaining boiling water; set both aside for 30 minutes., In a large bowl, whisk milk and pudding mixes until smooth, about 1 minute. Quickly pour half of the pudding into each bowl of gelatin; whisk until well blended. Pour into two 13-in. x 9-in. dishes coated with cooking spray. Chill for 3 hours or until set. Cut with 2-in. Halloween cookie cutters.

LITTLEMAFIA'S JELLO CUTOUTS

Steps:

• Boil water.
• Add jello (and gelatin, if using),stirring until dissolved very well .
• Add whipping cream and continue stirring.
• Pour into 8x8 pan and chill well.
• Cut them out with cookies cutters.

SPOOKY JELL-O JIGGLERS

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

CLASSIC CHRISTMAS SUGAR COOKIE CUTOUTS

Steps:

• In large bowl, mix 1 1/2 cups powdered sugar, the butter, 1 teaspoon vanilla, almond extract and egg until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
• Heat oven to 375°F. Divide dough in half. On lightly floured surface, roll each half of dough 3/16 inch thick. Cut into assorted shapes with cookie cutters, or cut around patterns traced from storybook illustrations. If cookies are to be hung as decorations, make a hole in each 1/4 inch from top with end of plastic straw. Place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat all frosting ingredients until smooth and spreadable. Tint with food color if desired. Frost and decorate cookies as desired with frosting and colored sugars.