Pastel fruit cookies

Yield: 84 Servings

Measure Ingredient
1 pack (3-oz) gelatin; any flavor
4 cups Sifted all-purpose flour
1 teaspoon Baking powder
1½ cup Butter or margarine; softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla extract

Heat oven to 375 degrees. Reserve 3 tablespoons of the gelatin mixture in a small bowl and use remainder in dough as given below. Sift together flour and baking powder. In a bowl work butter until creamy; add sugar and remaining gelatin; beat until fluffy. Add egg and vanilla extract. Beat thoroughly. Gradually add sifted dry ingredients to butter mixture and mix until smooth. Spoon dough into cookie press and press out into desired shapes about 1 inch apart on ungreased cookie sheets. Sprinkle each cookie with about ⅛ teaspoonful of the reserved gelatin. Bake 12-14 minutes, or until edges are lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes about 7 dozen cookies.

FROM NOREEN O'BRIEN,

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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