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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13 users found this review helpful

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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11 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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15 users found this review helpful

Reviewer:

ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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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10 users found this review helpful

Reviewer:

flowersmom

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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16 users found this review helpful

Reviewer:

Kimberly

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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38 users found this review helpful

Reviewer:

goodgurl

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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21 users found this review helpful

Reviewer:

GANGADIN

Reviewed: Feb. 11, 2005

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

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9 users found this review helpful

Reviewer:

JPERRY55

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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10 users found this review helpful

Reviewer:

MAK8CE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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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20 users found this review helpful