Colored pastel sugar cookies (1962)

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Colored pastel sugar cookies (1962)

Pastel sugar cookies take just four ingredients — and one dough makes five different flavors. Refrigerate, slice, and bake anytime!

Colored pastel sugar cookies (1962)

Colored pastel sugar cookies recipe


3/4 cup shortening, part soft butter
1/2 cup sugar
1 (3 oz.) package gelatin, any fruit flavor
2-1/2 cups Gold Medal flour
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla


Heat oven to 350 degrees F. Thoroughly mix the shortening, sugar, gelatin, eggs and vanilla. Blend in dry ingredients, and mix until just combined.

Shape into two equal-sized logs (each about 1-1/2 inches wide) and roll in colored sprinkles, pushing the roll slightly so the decorations embed themselves in the dough. Wrap each cookie dough log in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap and cut into 1/4 inch slices. Place each disc 2 inches apart on ungreased baking sheets. Bake 10-14 minutes, making sure to not overcook. Remove from oven before the cookies brown. Remove to wire racks to cool. Yield: 5 dozen.

Repeat recipe with alternate Jell-O flavors to make different colors, or make one large batch of dough (omitting gelatin) and divide into equal portions, which may be colored individually with the gelatin mix.

Alternate method: Heat oven to 400 degrees F. Roll dough into 3/4 inch balls. Place dough balls 3 inches apart on ungreased baking sheet. Flatten each with bottom of a glass dipped in sugar. Add colored sprinkles into edges, if desired.

Makes 3 to 4 dozen colorful pastel sugar cookies

Colored pastel sugar cookies (1962)

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