Reviewed: Dec. 23, 2011

I love the idea. I used 2 cups of butter and two eggs, but split the recipe in half to use two different flavors of gelatin. In each I used a whole 3 oz package. The flavor was obvious but not overpowering. The changes added worked great with my cookie press, and I'll be making this again.

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Reviewer:

amber_rose_em

Reviewed: Dec. 19, 2010

I read the reviews and tweeked the recipe a bit. I used 2 sticks of crisco baking sticks instead of margarine, 3 1/4 cup of flour, 2 packages of jello. No problem with feeding it through cookie press. If you want you can refrigerate it but not needed. I put in fridge for a bit to do some other kind of cookies then took it out and ran a beater through it and dough was fine. After placing cookies on pan I sprinkled some jello on top. They are not too sweet but very easy for a beginner. We used Island Pineapple and Apricot in the dough and sprinkled with Strawberry/Banana. Cook for only 6 min and will be just right.

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Reviewer:

sher_bear_30

Reviewed: Dec. 18, 2010

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.

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Reviewer:

cpqueen

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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Reviewer:

Littlethings

Cooking Level: Beginning

Home Town: Manville, New Jersey, USA

Living In: Fort Mill, South Carolina, USA

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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Reviewer:

Dandylynes

Cooking Level: Intermediate

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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Reviewer:

d newman

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Holiday Island, Arkansas, USA

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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Reviewer:

kdigiorgio

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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Reviewer:

SHAUNACRYSTAL

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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9 users found this review helpful

Reviewer:

bevvie

Cooking Level: Expert

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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