Jellycookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Cream the butter with the white sugar and brown sugar. Beat in the egg and vanilla.
• Mix the flour and baking powder together. Stir in the flour mixture into the butter mixture and combine.
• Form dough into 1 inch balls and place on the prepared baking sheet. Make an indentation in each cookie and fill with jam. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Let cool completely and sprinkle with confectioners' sugar.

Steps:

• On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Using a 1-1/2-in. cookie cutter of your choice, cut out the center of half of the cookies., Place whole cookies 2 in. apart on greased baking sheets. Spread with 1 teaspoon jelly or jam; top with cutout cookies. Pinch edges with a fork to seal. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop.
• Using a scant 1 tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer.
• Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get their perfect cookie crunch.
• Cool and EAT!

Steps:

• Cream margarine, sugar, jello and eggs together in a medium to large bowl.
• Add the rest of the ingredients.
• Mix well.
• Roll dough into little balls and place on a greased and floured cookie sheet.
• Flatten each with a fork.
• (Sometimes a little flour on the fork keeps it from sticking).
• Bake 6-8 minutes at 350 degrees.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Fit an 18-inch (or larger) pastry bag with an open star tip (such as Wilton 1M). If using disposable pastry bags, double bag them for more durability.
• Place the raspberry preserves in a small pastry bag or small resealable plastic bag and set aside.
• Combine the butter, sugar, vanilla, orange extract and salt in a stand mixer fitted with the paddle attachment on medium speed until light and smooth, 2 to 3 minutes. Scrape the bowl and paddle with a rubber spatula.
• With the mixer running on low speed, add the egg then increase to medium speed and beat until smooth, about 1 minute. Scrape the bowl then add the flour and mix on low speed just until combined. Stir with a rubber spatula just until no streaks of flour remain. Transfer half of the dough to the 18-inch pastry bag.
• Before piping the dough, use your finger to smear a tiny bit of the dough onto the corners of each baking sheet to help the parchment adhere. Pipe 5 round swirls of the dough, about 1 1/2 inches across, in 4 rows on one of the prepared baking sheets. Refill the pastry bag with the remaining dough and repeat the piping on the second prepared baking sheet. You should have about 40 cookies total.
• Snip off a 1/4-inch opening on the bag with the raspberry preserves. Squeeze about 1/4 teaspoon of the preserves in the center of each cookie.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies are golden, 24 to 25 minutes. Let cool completely on the baking sheets.

Steps:

• Heat oven to 400°F.
• Mix flour, baking powder and salt. Beat butter in large bowl with mixer until creamy. Add 1/2 cup sugar and dry gelatin mix; beat until light and fluffy. Blend in eggs and vanilla. Gradually beat in flour mixture until blended.
• Shape dough into 1-inch balls; roll in remaining sugar until evenly coated. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass.
• Bake 6 to 8 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Steps:

• Sift first three ingredients together.
• Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
• Blend well and add flour mixture; mix until fully incorporated.
• Chill.
• Preheat oven to 350F and lightly grease cookie sheets.
• Place half the dough on a well-floured board and roll to 1/8" thickness.
• Cut with a 2" round cookie cutter and place on prepared cookie sheet.
• Place a teaspoonful of jelly or jam in the center of each cookie.
• Roll remaining dough to the same thickness and cut with the same cookie cutter.
• Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
• Sprinkle lightly with sugar and bake for about 15 minutes or until golden.

Steps:

• Beat first 4 ingredients in large bowl with mixer until blended. Mix flour, dry gelatin mix and baking soda; gradually add to cream cheese mixture, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
• Sprinkle with powdered sugar just before serving.

Steps:

• Preheat oven to 350°F.
• Form level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With your thumb make an indentation in center of each ball of dough and fill with about 1/4 teaspoon jam.
• Bake cookies in batches in middle of oven until edges are pale golden, about 12 minutes. Cool cookies on baking sheets 2 minutes and transfer to racks to cool completely. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.