Recipe by Robin J.
"Cookie press cookie made with any flavor of gelatin."
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1 1/2 cups
1 (3 ounce) package
fruit flavored Jell-O® mix
1 (1 ounce) package
fruit flavored Jell-O® mix
Way too much flour, most of my cookie press designs would not work with such a thick dough, and I actually bruised my thumbs, trying to press these out. I looke at my other cookie press recipies and most call for about 2 to 2 1/2 cups flour NOT 4 CUPS. I will try these again with less flour.
Revised on 12-24-03: I made these again today and they turned out great. I used black cherry jello and increased the butter to 2 cups and added another egg. I kept flour the same. All the cookie press shapes turned out. I only baked for about 6 and a half minutes and they turned nice and golden brown on the bottom.
I give this recipe three stars for creativity. It is worth making, but not according to the given directions. I took this recipe and used 3 1/4 C flour, added 1/4 C butter and added an extra egg. They then pressed well and baked well, and had a nice mild flavor. Don't overbake them though. 8 minutes is all you need!
This was a GREAT recipe, I used the suggested changes from the message board. I used 2 cups margarine, 2 eggs and 4oz of jello for the cookies (boosts the flavor) & 2 oz for sprinkling. They turned out wonderful and after putting them in an airtight container have remained soft and delicious for 2 days. My kids & I can't wait to try other flavours (we used Orange)! Thanks for the recipe and the tips everyone!
I remember my Mom making these cookies when I was growing up. I made the mistake of following some of the other reviewers suggestions and they turned out crappy. The second time I made these I followed the recipe (I used butter instead of margarine)and they turned out perfect. I did bake them at 400 and I took them out at 6 minutes and they were perfect doneness.
These cookies were awesome! I only used 3 cups of flour and changed butter to 2 cups. I put the dough in the fridge for 1 hour and rolled them to cut out shamrocks for St Patrick's Day. I used the lime flavored gelatin powder which gave it the green color. Perfect touch!
I have been making these cookies for over 40 years. My recipe says to bake them at 375 degrees. The time given is too long. I try 6 minutes, and then check cookies, adding more time if necessary--usually 50 seconds to 1 minute. The dough is too stiff using 4 cups of flour. I use 3 1/2 cups. The butter needs to be soft. Plus, you cannot mix them very easily unless you use your hands. Believe me, this works. There is a knack to using a cookie press. Not every cookie comes out right. I put the ones that don't back in bowl and continue with the next one. You need to be patient, but it is worth it.
My mom used this recipe for years before I saw it here. She always used starwberry, and I never thought that the 3 oz. did the flavor any justice. Now that it is my turn for this recipe, I mix everything together except the gelatin. I split the whole batch three ways and use half a package of lemon, orange, and strawberry gelatin, adding a touch of lukewarm tap water. Before baking, I sprinkle a little gelatin on top. They come out with a bang of fruit flavor and wonderful coloring, and there's enough for two batches!!!
I don't know if I did something wrong or what, but with the 4 cups of flour, the dough came out so hard I couldn't FORCE it thru the cookie press. I finally gave up and rolled some into balls and used a clay cookie stamp on them. Baked, they could have been used for skeet targets. Are you SURE it calls for all that flour?
* Percent Daily Values are based on a 2,000 calorie diet.
Fruity Cookie Press Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 84
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