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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 3032 |
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This is a light, bright, colorful, delectable cookie...perfect with a tall glass of lemonade in the afternoon, or a dish of sorbet for dessert. This would also be a great cookie for the many bridal showers, or outdoor parties you have planned over the next few months! Read more ! Ingredients:
orange dough |
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ cheesecake flavored instant pudding |
1 pkg (3 oz) jello™ orange flavored gelatin |
2 ( large) eggs |
1 tsp orange extract |
raspberry dough |
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ cheesecake flavored instant pudding |
1 pkg (3 oz) jello™ raspberry flavored gelatin |
2 ( large) eggs |
1 tsp raspberry or lemon extract |
garnish: raw sugar crystals (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare orange dough and raspberry dough separately. Follow the instructions, substituting the appropriate flavor gelatin and extract for each.
3. Sift together first 3 ingredients into a large bowl. Set aside.
4. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, then gelatin, mixing well. Add eggs and extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well.
5. Remove dough and set aside. Prepare second flavor dough.
6. Place both doughs side by side in a large bowl, pressing them together gently. Do not blend them together too much.
7. Using a standard ice cream scoop (2 oz), or rounded spoonful, scoop across the two flavors of dough to create swirl effect. Drop dough on to an un-greased cookie sheet. Press dough together as needed when scooping.
8. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. Remove from oven and sprinkle each cookie with raw sugar crystals (optional.) After one minute, transfer from pan to wire rack to cool.
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