Kids Favorite

Decorated Jell-o jigglers

4 small pkgs. or 2 large pkgs. Jell-o any flavor
2 1/2 cups boiling water or juice (apple or pineapple are good choices)

To make jigglers:
Completely dissolve gelatin in boiling water or juice.
Pour into 13 X 9 inch pan and/or molds.
Chill until firm, about 3 hours.
To remove jigglers from pan:
Dip bottom of pan in warm water about 15 seconds.
Cut with cookie cutters or cut into 1 inch squares.
Moisten fingers with water and gently lift jigglers from pan.
To remove jigglers from molds:
Dip bottom of molds in warm water about 15 seconds.
Moisten fingers with water and gently lift jigglers from mold.
You can decorate the jigglers for extra fun!
Whipped topping, sprinkles, and gels are wonderful options for decorating your jigglers.
The fun is the limit to the variations for your jigglers!

Egg Shaped Cookies

1 cup butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking powder

Cream butter and sugar until fluffy in a large mixing bowl.
Add egg and vanilla extract and mix until just combined.
Combine flour and baking powder in a separate bowl.
Add flour mixture to butter mixture gradually.
Cover and refrigerate dough for at least one hour to make handling dough much easier.
Set oven to 375 degrees.
Roll out dough to 1/4 inch thickness.
Cut dough into egg shapes or any shape desired. Plastic eggs make nice cutters.
Place 1 inch apart on greased baking sheet.
Make a hole for the ribbon by piercing a hole near top of cookie with a toothpick.
Bake in 375 degree oven for 8 - 10 minutes.
Allow cookies to cool on baking sheet for 1 minute before removing from baking sheet.
Allow cookies to cool completely before decorating.

Cookie Decorations

2 cups confectioners' sugar
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Sprinkles
Gels
Colored ribbon
Pour confectioners' sugar in a mixing bowl.

Add water gradually until it becomes a thick spreading consistency.
Add almond extract.
Add food coloring. Separate icing into different bowls if more colors are desired.
Using a spoon or pastry brush, cover the top of the cookies with the icing.
Add sprinkles to the wet icing.
Store unused icing in airtight container for decorating cookies later.
Allow the icing on the cookies to dry several hours or overnight.
Use gels or remaining icing in a pastry bag to decorate cookies.

author : Elizabeth Randall