Jell-O Cookies

I remember making Jell-O cookies as a kid. When I asked my mother for her recipe she said, “You know I remember making them, but I think we just made it up. I don’t think I ever had a recipe.” I love women who can do this. However, I am not one of them. I have to measure and calculate and write things down. It took me a couple batches (Yes, I did try a batch with beans), but I finally came up with what I feel is the closest to the cookies we made as kids. Enjoy!

  • 1 3-oz. box Gelatin Powder, Orange, or your favorite flavor*
  • 1 cup Powdered Sugar
  • 1 cup Butter, softened**
  • 1 ¼ cups Soft White Wheat Flour
  • 1 cup Flour
  • ¼ teaspoon Salt
Preheat oven to 350℉.
Beat gelatin, powdered sugar and butter together, until mixed well. In a separate bowl mix flours and salt. Add to butter mixture and mix well. Your dough will look crumbly, but will be soft to the touch.
Form dough into 1 inch balls and place on cookie sheet. Press gently with the bottom of a cup or a cookie stamp. Bake on ungreased cookie sheet for 10 minutes. Allow to cool on cookie sheet for 2 minutes and then transfer to a cooling rack to cool completely.
*A .3-oz. box of sugar free gelatin may be substituted for the gelatin
powder.
**Butter – It is something I can’t live without in my cooking and I don’t need to. There are wonderful ways to add beans and decrease the butter needed in most baked goods, and butter powder can work in a lot of places too. But butter, plain and simple butter, is my favorite thing to spread onto fresh-baked bread. Beans just don’t cut it. So, how do I store it? I choose to keep butter, boxes and boxes of butter, in the back of my refrigerator. It also stores well in the freezer, but since I have room in my fridge that is where I keep it. I stock up when it’s on sale, and I use it all year round. When we are getting ready to move I allow my stock to decrease. In an emergency I have my beans and powder to fall back on, but I pray I always have enough butter around to spread on my toast!

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