This cookie takes me back to college. My roommate PJ returned after the holidays with a stockpile of cookies and generously shared them with me. I’m ashamed to admit I couldn’t stop myself and ate way more than would be considered polite. Thankfully, PJ forgave me. And then gave me the recipe for the one I kept going back for.
This is a pretty humble cookie as far as cookies go. I mean, it’s not rich and buttery, it’s not full of chocolaty goodness, and it’s not decorated with pretty icing. It’s just a cookie with a hint of fruit flavor. Maybe that’s why I like it: it’s something different.
Of course, it’s always fun to make them in different colors and shapes (want green trees? use lime jello. Heck, how about blue or purple while you’re at it?). I’m really just a big kid when it comes to these things, so I imagine some smaller kids might enjoy helping with these as well.
I wanted to use cranberry jello but couldn’t find any so settled for cherry. Normally, I would have made two batches one red and one green, but in case you haven’t noticed, I’ve got a lot of cookies going on around here ;)
Jello Spritz Cookies
(adapted from PJ’s family’s recipe)
If you don’t have a cookie press, you can use a pastry bag fitted with a large star tip to press the dough into free-hand shapes. The recipe makes a ton of small, colorful cookies so be ready to share… or freeze them.
Makes about 9 dozen
1 box (3 ounce) Jello
1/2 cup (8 tablespoons, 1 stick) butter, softened
2 tablespoons vegetable shortening
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
2 1/2 cup flour
- Preheat oven to 350 degrees.
- In a medium bowl, mix together butter, shortening, jello, and sugar. Add eggs, one at a time. Beat in vanilla.
- Add salt and baking powder, mix well. Gradually add flour. Mix well.
- Using a spritz cookie press, press dough onto a cookie sheet lined with parchment paper or a silpat. [Alternatively, you could use a pastry bag fitted with a large star tip (or play around with other tips) to make freehand shapes].
- Bake for about 8 minutes. Don’t brown the cookies, they should be just firm to touch when done.
- Cool on a rack. Store in an airtight container. These cookies can also be frozen to be eaten later.