Gaiety Pastel Cookies Recipes

FRUITY PASTEL COOKIES

Steps:

• In a large bowl, cream the butter, sugar and gelatin powder until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. , Decorate as desired with colored sugar and/or sprinkles. Bake at 400° for 6-8 minutes or until set (do not brown). Remove to a wire rack to cool.

GAIETY PASTEL COOKIES

Steps:

• Preheat oven to 400.
• Mix flour and baking powder; set aside.
• Beat butter in large mixing bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of dry gelatin minus 1 tbsp. for icing. Beat until light and fluffy.
• Add egg and vanilla; mix well.
• Gradually add flour mixture, beating until well blended.
• Shape dough into 1-inch balls and place two inches apart on an ungreased baking sheet.
• Flatten with the bottom of a clean glass.
• Bake 8 to 10 minutes, watching carefully. Edges should turn slightly golden when the cookies are done.
• Remove from baking sheets to wire racks and allow to cool completely.
• For the glaze: mix together powdered sugar, vanilla, and reserved gelatin dissolved in hot water. Add more water one tablespoon at a time if needed to make the glaze liquid enough to drizzle.
• Leave cookies on wire racks but put wax paper underneath to catch glaze. Using a spoon or measuring cup with spout, drizzle glaze on cookies in any fashion you like. A little glaze is just as good as a lot of glaze.

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.