Reviewed: Nov. 16, 2008

I modified this recipe a bit after reading the other reviews. Here's what I used - 2 cups margarine (4 sticks, creamed) 3.5 Cups Flour 1 tsp baking powder 4 oz gelatin (strawberry) 1 cup white granulated sugar 1.5 tsp vanilla extract (imitation) 2 eggs A smidge of gelatin powder on top of cookies First off let me apologize, in case perhaps I did it wrong and that's why they came out the way they did. They came out EDIBLE, good tasting. Perhaps someone could tell me what I did wrong or if they were supposed to come out like this. I tried them at a bunch of different cooking times, but they always came out looking BAD. I made so much today (with just one batch) and I cannot even serve them to anyone. Therefore I give this a 2. If there is something I did wrong, please let me know. I'd love to try again.

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JMil68

Cooking Level: Beginning

Home Town: Manville, New Jersey, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Dec. 7, 2007

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.

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Dandylynes

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

i cut the flour back t 3.5 cups. still the dough jammed up my bon jour cookie press which is battery operated. it simply couldn't handle this stiff dough. so i rolled it and cut it w a darling holly leaf cookie cutter and dusted it w lime jello and red sugar. so cute but utterly inedible. rolling the dough made it tough. a total waste of ingredients. won't do this recipe again.

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d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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Reviewed: Oct. 9, 2007

this recipe has also been in my family since before I can actually remember. My mother made them every christmas. I'm not sure what the other reviewers are talking about, my recipe also calls for 4 cups of flour. I usually add about 3.5 cups and then more as needed. If you add food coloring to intensify the color, you'll need a little more flour. I also often add zest and some juice for citrus flavors and this needs a little more flour also. The dough should be the consistency of stiff frosting when placing it in the cookie gun/press. I always use baking margerine as the low fat stuff turns out awful! One batch makes 6-8 dozen cookies. The only problem is getting rid of them all if you make more than one flavor/color!

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kdigiorgio

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Reviewed: Dec. 14, 2005

These were wonderful! I followed some of the suggested changes, a little more flour, gelatin and margarine. I did not find the dough too hard to get out of my cookie press, rather the opposite, my dough was very soft. Also, I did not feel the need to sprinkle gelatin on top, probably just my preference but I did top with a sprinkle of powdered sugar. I can't wait to take these to work tomorrow!

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SHAUNACRYSTAL

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Reviewed: Dec. 14, 2005

This is the second year I've made these and I think they're so cute! I did have to change the temp and time though. Maybe it's just my oven but at 400 degrees for 12 minutes they would be beyond burnt. I dropped down to 350 for about 7-8 minutes and that worked for me. Thanks!

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bevvie

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

Edible but not good. I made these with black cherry jello mix. I burnt the first batch baking at 400 for 10 minutes. The time that ended up working was 350 for 8 minutes. There was barely any flavor, so in the end I dabbed on some cherry extract after they were baked. I think I am going to have to dip these in chocolate to even make them worth eating.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 4, 2005

We made this recipe several times. First time too dry, so added some cream to soften it. Then they burned, so reduced time to 8 minutes and they were ok, held shape, but still browning to fast. We made them again, adusted the flour, still too dry, more cream. Baked at a lower temp. (350 degrees) for about 13 minutes, cookies only spread a little. Better results. Third attempt, 3 cups of flour, much better, but will probably adjust temp. and time next batch. The flavor depends greatly on the flavor of jello you prefer.

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flowersmom

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Reviewed: Nov. 7, 2005

I got my cookie press today in the mail and jumped on the chance to try this recipe! It is great! Was quick and very flavorful!

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Kimberly

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Reviewed: Aug. 25, 2005

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!

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goodgurl

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Reviewed: Mar. 16, 2005

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!

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GANGADIN

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Reviewed: Feb. 11, 2005

this is just like I remember from when I was a kid!

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JPERRY55

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Reviewed: Jan. 4, 2005

These are good and make a nice extra added color to your cookie tray. I prefer black cherry.

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MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 22, 2004

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!!!

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ETHANSMOM3

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Reviewed: Dec. 21, 2004

We tried and tried to make this recipe work, after 4 attempts we gave up. The flavor was just off and the texture was a nightmare in the press. It's just not worth trying to work through a flawed recipe...KEEP LOOKING!

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SARAHBELLUM911

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Reviewed: Dec. 19, 2004

I have used this exact recipe for years. This year I used the changes some of you suggested, and I had a flatter more spread out cookie. I prefer the original, but my press is an electric Wilton, so it is not difficult for me to press the cookies.

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Ann

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Reviewed: Dec. 6, 2004

Will not make these cookies again. I baked the first batch for the time stated and the bottoms of the cookies were almost black. I adjusted the time to only 8 minutes and baked until just set but not browned. They aren't a bad cookie, but not a real good one either. The flavor wasn't all that great. Not worth making again.

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STACEYSMOM810

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Reviewed: Dec. 1, 2003

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!

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TUNDRAORCHID

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Reviewed: Oct. 4, 2003

I used orange flavored Jello. I think they may be better with lemon flavor. They were stubborn about releasing from the cookie press, and I finally gave up and used a cookie cutter, instead. My daughter thought the flavor of these cookies was reminiscent of Fruit Loop cereal. I’ll give them one more try, as I like to have a variety of cookies in the holiday cookie jar, but I might try icing them instead of sprinkling them with the Jello powder. Not bad, but not great.

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Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

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Reviewed: Mar. 10, 2003

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.

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