I Heart Valentines Day Jell O Cookies Recipe 455

ICED HEART COOKIES

Steps:

• Cookies: In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes.
• Preheat oven to 325 degrees. Line 2 rimmed baking sheets with parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 1/2-inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough.
• Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.
• Royal Icing: In the bowl of a mixer fitted with the paddle attachment, combine confectioners' sugar and egg white on low speed. Add a scant 1/4 cup water, then increase speed to medium-high and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Divide icing and add food color, a drop at a time, until desired color is reached to one half. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.
• Decorating: Pour white icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. Arrange iced cookies end to end. Let dry completely, then brush across each cookie diagonally with pink "paint." For gold specks, dot on edible luster dust mixed with a bit of lemon or other clear extract.

I "HEART" VALENTINE'S DAY JELL-O COOKIES RECIPE - (4.5/5)

Steps:

• Cream butter, granulated sugar and Jell-O. If the color looks weak, add a few drops of color at a time until you reach the desired color. Add eggs and lemon baking emulsion to the mixture, cream well. Add flour, baking powder and salt; mix well. The dough will be fairly soft, but not sticky. To make these heart cut-outs, it is best if you refrigerate the dough before cutting, several hours or overnight if you don't like to wait. Pre-heat oven to 400°F. Depending on the size of your cookie cutter, you may need to experiment a little with the size of the dough balls because you want them to be a little bigger than the heart cookie cutter you will use. Roll the cookie dough ball in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 3″ apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8″ thickness. Cut the heart out and then remove the excess dough from around the outer edge of the cutter and put back into the bowl of dough. If any excess dough remains at the bottom of the cutter or on the cookie sheet, wipe it clean with a paper towel before removing the cutter. Generously sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Bake at 400°F. for 6 minutes, no longer! Remove from oven and let cool on a cookie rack. Note: It takes about an hour, start to finish, for one batch. You can make all four batches of dough, chill them overnight and then bake in the morning. Four colors/flavors = four batches. Store in a air-tight container. These stay moist and chewy for days!

JELLO COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper or a silicone baking mat.
• In a large bowl, stir together the cookie mix, melted butter, and egg until fully combined.
• Separate the cookie dough evenly into four small mixing bowls.
• To each bowl, knead in 3 Tablespoons of each color of flavored gelatin. You should have four different colored doughs when you finish. (I found it was easier to use my hands for this part)
• Place the sugar in a shallow bowl, you will be rolling your cookies in it as you prepare them.
• Scoop out the cookies using a 2 Tablespoon cookie scoop and roll them into balls. Roll them in the sugar until completely covered.
• Place the balls on the prepared sheet pan with 2 inches between each cookie. Bake in the oven for 10-13 minutes or until the tops of the cookies get firm to the touch. You may begin to see a golden color on the tops of the cookies, if so take them out so that they don't overcook.
• Let cool on the baking sheet for 3-5 minutes and enjoy warm or cooled!