Fruity Cookies
Yield
5 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cups |
butter
|
|
| 1 | cup |
sugar
|
|
| 3 | ounces |
jello
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 355 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 86.7 | ml/g |
jello
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Sift flour with baking powder.
Cream butter. Gradually add sugar and Jello, cream well after each addition.
Add egg and vanilla; beat well.
Gradually add flour mixture, mix after each addition until smooth.
Force dough through cookie press onto ungreased baking sheet.
Bake at 375℉ (190℃). about 13 to 14 min. or until golden brown.
