COOKIES & TREATS/ JELLO PASTEL COOKIES
BY JOAN RICKETTS LOCKE
Ingredients:
3 1/2 cups flour
1 1/2 cups (3 sticks) butter or
margarine, softened
1 cup sugar
2 pkg. (4 ox. ea.) Jello, any flavor,
divided
1 egg
1 tsp. vanilla
Preheat oven to 400 degrees. Mix flour and
baking powder, set aside. Beat butter in
large bowl with mixer on medium speed until
creamy. Gradually add sugar and 1 pkg. jello,
beating until light and fluffy. Add egg and vanilla
and mix well. Gradually add flour mixture, beating
until well blended after each addition.
Shape dough into 1 inch balls.
Place 2 inches apart on ungreased baking sheet.
Flatten with bottom of clean glass. Sprinkle
with remaining dry gelatin.
Bake 8 to 10 minutes, or until edges are lightly
browned. Remove from baking sheets to wire
rack to cool. Store in tightly covered container
at room temperature.
Note: Use the same flavor of Jello for both the cookie dough and for sprinkling on top.
Lemon, lime, orange, strawberry, berry-blue, grape are great for Spring...Easter.
Red, green, yellows...great for Christmas. I experimented a little with food coloring in
the dough to get a richer color. Go lightly though with the food coloring drops, until you
achieve the color you want.
Photo: Billy and Buddy Ricketts,
"ridin' their horses!" at home in
Forestville, MD., 1962.
(Old Forestville Elementary School in background)
