COLORFUL COOKIES
When I saw this recipe in a Betty Crocker cookbook I was somewhat skeptical, but when I found a box of orange jello in my cupboard (I usually don't buy it and couldn't remember what I had it for) I decided to give it a try,. I was quite surprised and pleased with the results. I decided to top them and make orange coconut cookies, and not only did they taste nice and buttery (I used butter), the icing and coconut made them look quite pretty and very festive for the holidays. You can use any flavor jello you like (the reason I guess they are called "colorful") and any topping -- coconut, sprinkles, chiopped nuts, candied cherries, colored sugar -- the sky's the limit. I made them with orange jello, and dipped them right after icing into coconut.
Provided by Catwhispers
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Remove 1 tablespoon of the gelatin powder and set aside to use for the icing later on.
- Put the remainder of the gelatin powder in a large bowl with the butter and powdered sugar. Cream well.
- Combine the flour with the salt and add to the butter mixture; mix well.
- Shape the dough into 3/4 inch to 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 12 minutes, depending on the size of the cookies, until the edges just begin to slightly brown.
- Remove from the oven, let sit on the cookie sheet for a minute or so, then remove cookies to a rack to cool completely.
- Prepare the icing by dissolving the reserved 1 tablespoon of gelatin powder in the 3 tablespoons of hot water in a bowl. Let sit for 5 minutes, then add the vanilla and stir in the 2 cups powdered sugar until smooth.
- Dip the tops of the cookies into the icing, then either dip in the topping of your choice or place back on the rack and sprinkle with your topping and let dry completely.
Nutrition Facts : Calories 97.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.6, Sodium 53.1, Carbohydrate 13.7, Fiber 0.2, Sugar 8.4, Protein 0.9
SOFT SUGAR COOKIES
A soft and tender version of traditional roll-out sugar cookies--thanks to an extra egg. For a sparkly option, roll the dough in colored sanding sugar.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- Whisk together the flour, baking powder and salt in a small bowl.
- Beat the sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes. Beat in the eggs and then the vanilla. Add the flour mixture and beat on medium-low speed until completely incorporated. Scoop out heaping tablespoonfuls of the dough, roll with your hands into balls and refrigerate until firm, about 30 minutes.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put some sugar in a small bowl. Roll the chilled dough balls in the sugar and arrange on the prepared baking sheets about 2 inches apart.
- Bake until the bottoms and edges are just barely golden and the tops are no longer glossy, 14 to 16 minutes, rotating the baking sheets about halfway through. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
SUGAR SWIRL COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles
Provided by Katie Aubin
Categories Snacks
Yield 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, mix together butter and sugar until light and fluffy.
- Mix in egg, vanilla, and salt.
- Mix in flour.
- Make the dough into a ball and cut into two halves.
- Add food coloring to one half of the dough, working it in until evenly mixed.
- On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
- Take the colored dough rectangle and place it over the other regular dough rectangle.
- Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
- Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
- Chill for at least 4 hours.
- Preheat the oven to 375°F (190°C).
- Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
- Bake for 8-10 minutes, until blonde.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
COLORFUL COOKIE POPS
Surprise your kids with these colorful cookie pops that are made using Gold Medal® flour - perfect dessert that can be ready in 45 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Mix sugar, butter, vanilla and egg in large bowl with spoon until smooth. Stir in flour. Divide dough in half. Stir red food color into one half of dough; stir green food color into other half of dough.
- Shape dough into 1 1/2-inch balls, using some of each color of dough for each ball. Place balls 2 inches apart on ungreased cookie sheet. Insert wooden stick into side of each ball. Press bottom of glass onto dough to grease, then dip into sugar; press on balls until 1/4-inch thick. Press candy sprinkles into dough or sprinkle with colored sugars.
- Bake 9 to 11 minutes or until slightly firm and edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 70 mg
COLOR-FIELD COOKIES
This tribute to the artist Ellsworth Kelly's work "Nine Colors," requires just one decorating skill: mixing colors. Use gel food coloring for the best results, and blend the colors together gradually, using the tip of a toothpick to control their transformation. For muted tones, add a touch of brown, or a complementary color, like a drop of purple to bright orange. Try a mixing lighter color first. Then, once you've used it, make it darker. For example, sky blue can be deepened with the addition of royal blue, navy blue or a combination. Don't feel tied to the colors produced in Kelly's work, but rather, think of these as an experiment in color.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Prepare the glaze: Combine box of confectioners' sugar, corn syrup, lemon juice and 3 tablespoons warm water in a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups total. Test the glaze on a cookie as you go: If it doesn't spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it's too thin and needs more confectioners' sugar.
- Let glaze sit, tightly covered, until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.
- Decorate the cookies: Pour about 1/3 cup glaze into a small, wide bowl. Starting with a light gel food coloring, mix in color until desired shade is reached. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure it coats the whole surface. Gently shake the cookie from side to side to let the excess glaze drip off.
- Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. The glaze should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges.
- Continue in this way until you have mixed nine different colors and coated 2 or 3 of the cookies in each color. Let dry completely, a few hours. Cookies will keep in an airtight container up to 3 days.
ITALIAN TRI-COLOR COOKIES (RAINBOW COOKIES)
When I lived in New York, I used to get this delicious tri-color cookie from the Italian Bakery every year for the holidays. Once I moved down south, I was no longer able to get them. I found this recipe in Good Housekeepings "100 best Italian Recipes". The directions seem long and scary, but these cookies are actually very easy to make. I hope you enjoy them as much as my family and friends do.
Provided by ItalianMomof2
Categories Dessert
Time 1h10m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Grease 3 8"x8" metal baking pans. After greasing, line the bottoms of the pans with wax paper, smoothing the paper down onto the pan. Grease the tops of the wax paper and then flour the pans. Put aside.
- In a large mixing bowl, Beat together on medium-high speed the Almond Paste, Sugar, Almond Extract and butter until well blended. (there might be some small lumps of Almond Paste remaining and that's fine.).
- Reduce speed to medium and beat in the eggs one at a time until blended.
- Reduce speed to low and then add the flour and salt slowly to the mixture until combined.
- Take two small bowls and add 1 rounded cup of batter into each bowl. (there should be another rounded cup of batter still in the original mixing bowl.).
- Add 15 drops of red food color to one bowl and 15 drops of green food color to the other. Stir each bowl until evenly blended with color.
- Spoon the untinted batter into one pan. With metal spatula spread batter evenly (layer will be about 1/4 inch thick). Repear with red batter in second pan and green batter in remaining pan.
- Bake until set and toothpick inserted in center of layers comes out clean. 10-12 minutes.
- Cool in pans on wire rack about 1/2 hour. Cake should be cool to the touch.
- Run tip of knife around side of pans to loosen layers.
- Lay a piece of wax paper on a flat surface that will be able to fit in refrigerator.
- Take the green layer and flip over pan onto wax paper. Gently pull off the wax paper. Spread 1/3 cup of apricot preserves onto the green layer.
- Take the untinted layer and remove from pan. Place it onto the green layer with the wax paper side up. Press down gently and then remove the wax paper.
- Spread remaining 1/3 cup of Apricot preserves onto the untinted layer.
- take the remaining red layer and remove from pan and place upon the white layer again with the wax paper side up. Press down gently and remove the wax paper.
- In a 1 quart saucepan, heat chocolate and butter flavored crisco over low heat, stirring frequently, until melted.
- Spread melted chocolate mixture on top of the red layer evenly. Do not put mixture on sides.
- refrigerate until chocolate is firm, at least 1 hour. (at this point, if you want, you can cover and refrigerate for up to 3 days before serving).
- To serve, with a large sharp knife, trim about 1/4 inch from the edges. Cut the stacked layers into 6 strips. Cut each strip crosswise into 6 pieces. You will get 36 square cookies from this.
- Place the cookies in a single layer in a waxed paper lined container. They can be refrigerated for up to one week or freeze up to 3 months. These cookies must be kept in the fridge.
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