Red White And Blue Jelly Bean Cookies Recipes

JELLY BEAN COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter 2 cookie sheets.
• Beat butter and sugars together using an electric mixer until creamy. Beat in egg, salt, baking soda, baking powder, and vanilla extract. Stir in flour and oats until just blended. Fold in jelly beans.
• Drop rounded spoonfuls of the cookie dough about 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes.

JELLY BEAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans., Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

RED, WHITE AND BLUE COOKIES

Steps:

• Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
• Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.
• Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.

EXTREME OATMEAL AND JELLY BEAN COOKIES

Steps:

• Cream together butter and both sugars in a medium bowl. Add egg, baking soda, baking powder, salt and vanilla. Stir in the flour and oatmeal and add in the jelly beans. Mix well. Heat oven to 350 degrees F. Drop rounded spoonfuls of batter 2 inches apart on a greased cookie sheet. Bake for 10 to 12 minutes.

RED, WHITE 'N' BLUE COOKIES

Steps:

• Preheat oven to 350 F.
• In a mixing bowl, beat the butter with the cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.
• Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.
• Bake cookies for 12 to 18 mins or until very lightly browned.
• Cool on racks.

RED, WHITE, & BLUE COOKIES RECIPE - (4.5/5)

Steps:

• Preheat oven to 375. In a medium bowl, combine the flour, baking powder, baking soda, & salt. In a stand mixer, cream together the butter & sugars. Add vanilla & egg. Add flour mixture a little bit at a time. Fold in the dried berries & white chocolate chips. I actually use the mixer on the lowest setting to help with this process because the dough can be hard to stir. Using a cookie scoop, drop dough onto a parchment-lined or silicone-lined cookie sheet. Bake for 10 minutes. Let cool for 2 minutes, then transfer to a wire rack. Makes about 30 cookies.

RED, WHITE & BLUE JELLIES

Steps:

• Place the strawberries, caster sugar and lemon juice in a pan with 100ml water. Bring to the boil, then take off the heat and use a spoon to skim away any scum that rises to the surface. Press the mixture through a fine sieve into a large measuring jug. Fill the jug with boiling water to get 300ml strawberry juice.
• Meanwhile, cover the gelatine with plenty of cold water, then leave to soak for 5 mins until softened. Squeeze out any excess liquid, add leaves into the hot juice, then stir until they dissolve.
• Pour the jelly into serving glasses and leave in the fridge for at least 3 hrs to set. Just before serving, whip the cream with the icing sugar until soft peaks form. Dollop over the jelly and sprinkle with the blueberries to serve.

RED, WHITE AND BLUE COOKIES RECIPE

Steps:

• Combine butter and sugars and mix for about 5 minutes, until light and fluffy.
• Add egg and vanilla.
• In a separate bowl, combine flour, baking soda and salt. Add dry ingredients to the wet ingredients until just combined.
• Stir in white chocolate, cranberries and blueberries. If time permits, allow cookie dough to sit covered in the fridge for a few hours.
• Scoop onto parchment lined or greased cookie sheet and sprinkle very, very lightly with kosher salt.
• Bake at 375 degrees for 8 to 10 minutes, until edges are lightly browned.