I know it sounds weird: cookies with Jell-O? You bet, and they are so good, I promise it'll be hard when it's time to stop putting them in your mouth. When I was growing up these were a staple in my house. My mom's recipe called them Pastel Cookies (I'm sure because they cook up pastel in color, the color determined by the flavor of Jell-O you use.), but we all called them Push Cookies; I can only guess because you use a cookie press. When my sister and I were old enough to mess around in the kitchen we had making these cookies down to a science. It's all about how long you cook them--just until they are no longer shiny, and whatever you do, don't let them get brown because then they get hard. Not crispy or crunchy. Hard. Blech.
For these cookies I used lime Jell-O and the cookie press' Christmas tree disk. Another great Christmas design is to use red Jell-O and the flower disk to make poinsettias. Since I know you're wondering, the Jell-O does add flavor the cookie, but in a good, delicious way. If you want sprinkles be sure to put them on before baking.
Don't grease your cookie sheet or use parchment paper or a silpat. The dough needs a naked, ungreased pan in order to come off the cookie press. There is enough butter in the dough that they don't stick to the pan. Also, I've adjusted this recipe for my high altitude.
Christmas Jell-O Spritz Cookies
1 cup butter, room temperature
2/3 cup sugar
1 3-oz box lime Jell-O (NOT sugar free)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
3 cups all-purpose flour
1. Heat your oven to 400. Set aside 2 ungreased baking sheets.
2. In the bowl of a stand mixer, beat together the butter, sugar, and Jell-O. Scrape the sides of the bowl. Add the egg and vanilla, and mix well; scrape the sides of the bowl. Add the baking powder and flour, and mix well. Let the dough sit for 15 minutes before loading it into the cookie press.
3. Load the dough into your cookie press, and following it's manufacturers directions, press the dough onto your baking sheets. Add sprinkles if you want them.
4. Bake the cookies for 6-8 minutes (mine took 7 minutes), just until they are no longer shiny, and not starting to brown. Let the cookies sit on the baking sheet for 2-3 minutes and then remove them to paper towels. Cool completely before storing in an airtight container.
Makes about 100 cookies.
1 Weight Watcher's Points+ point per cookie, up to 5 cookies.