Jell O Berry Cookie Cups Recipes

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.

JELL-O® BERRY COOKIE CUPS

Steps:

• Mix yogurt and dry gelatin mix in medium bowl until blended.
• Stir in COOL WHIP.
• Layer yogurt mixture, berries and cookies in 6 dessert dishes.

CREAMY LEMON-BERRY COOKIE CUPS

Steps:

• Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
• In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
• Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
• Fill each cookie cup with 1/2 teaspoon jam.
• In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
• Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

JELL-O PUDDING COOKIE CUPS

Steps:

• Heat oven to 350ºF.
• Roll cookie dough into 24 (1-inch) balls; place in 24 mini muffin pan cups sprayed with cooking spray. Bake 8 to 10 min. or until lightly browned.
• Cool cookie cups in pans 10 min. Run knife around cups to loosen; remove cups to wire racks. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Let stand 5 min. Spoon into cookie cups; top with strawberries. Refrigerate 15 min.

JELLO COOKIES

Steps:

• Cream margarine, sugar, jello and eggs together in a medium to large bowl.
• Add the rest of the ingredients.
• Mix well.
• Roll dough into little balls and place on a greased and floured cookie sheet.
• Flatten each with a fork.
• (Sometimes a little flour on the fork keeps it from sticking).
• Bake 6-8 minutes at 350 degrees.

JELL-O™ SUGAR COOKIES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat cookie mix, softened butter and egg with spoon or electric mixer on medium speed until well combined. Separate dough into 4 small bowls.
• Add a half packet of each color gelatin per bowl; knead dough to work color in until well combined. Roll each bowl of dough into 5 small balls of dough each.
• Pour remaining gelatin onto 4 small plates; roll each ball of dough in its corresponding color. Place on cookie sheet 2 inches apart.
• Bake about 12 minutes or until lightly golden on edges. Cool completely before serving.

FRUITY SPRITZ COOKIES MADE WITH JELL-O

Steps:

• Sift flour with baking powder.
• Cream butter.
• Gradually add sugar and gelatin, cream well after each addition.
• Add egg and vanilla; beat well.
• Gradually add flour mixture, mixing after each addition until smooth.
• Use cookie press to process dough, droping onto ungreased baking sheets.
• Sprinkle with Jell-o or decorate as desired.
• Bake at 400 degrees, about 13 or 14 minutes, or until golden brown at edges.
• This can vary depending on your oven, in mine these will be done in about 6-8 minutes- to be sure keep an eye on the first sheet to go in so they don't burn.
• Store in loosely covered container.
• Makes about 5 dozen cookies.

LEMON BAR COOKIE CUPS

Steps:

• Preheat oven to 375 degrees F.
• Spray a mini muffin tin with nonstick cooking spray.
• In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
• In a large mixing bowl, cream together butter and sugar until fluffy.
• Beat in egg and vanilla.
• Gradually beat in dry ingredients until combined.
• Roll into 1" sized balls and place in muffin tin.
• Bake for 8-10 minutes or until golden brown.
• Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
• To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
• Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
• Add lemon juice and mix until combined, there will still be some lumps.
• Pour filling mixture into a saucepan over medium heat.
• Whisk constantly for 5 minutes, or until smooth and thickened.
• Remove lemon curd from heat and let cool for 2-3 minutes.
• Carefully spoon a teaspoon of lemon curd into each cookie cup.
• Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
• Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.