Cream the shortening, butter, sugar, and Jell-O together. Add eggs and vanilla. Add the rest of the ingredients and mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling. I like to use a scoop to make my cookies more uniform in size.
Pre-heat oven to 400 degrees. Roll dough into 1 inch to 1 1/4 inch balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2 inch apart. Using a flat-bottomed glass (or bowl) press the dough to about a 3/8 inch thickness.
Sprinkle the top with colored, chunky sugar. Mine all matched the different colors of dough, but you could contrast the colors if you like. Take the bowl (or flat-bottomed glass) and very lightly tap the chunky sugar into the cookie. Bake the cookies for 6 to 8 minutes.
If you are feeling ambitious, you can shape these into more of an oval shape, then when you flatten them, they will look more like eggs.
Originally Submitted
5/1/2012
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