HI KHalstead! My neighbors will never eat another sugar cookie after I baked your sugar cookies with the cheesecake pudding in them for a football game this past weekend. Raven's lost (Baltimore, Maryland), but the decorated sugar cookies won! LOL I do have a question though & that is, to color your cookie dough, how much jello do you use in the recipe? (Cherry jello for red dough to make hearts for Valentine's Day)

Thanks much,
Kathie

To make sure a particular CC-er sees a message, it is better to PM them than to make a post in a forum.

Thank you, prterrell. I just realized that after I did it & was reading how to undo my post when your message came thru. Glad someone looks out for us newbies

i dont understand? you put a pudding mix into the sugar cookie receipe?
how is this done??? im so curious now!

aundrea, this is the recipe I used of KHalstead's with the pudding in it! This was sooooooooooooooo good!!! All my cookie lovers love this one.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



KHalstead
Forum SuperStar!



Joined: Dec 03, 2005
Posts: 6863
Location: Northeastern Ohio
Birthday: Dec 05
Posted: Wed Jan 13, 2010 5:39 am

--------------------------------------------------------------------------------
I omit ALL of the baking powder with no change in texture or flavor


Here is my revamped NFSC

The result is a cookie that is crisp to the touch and sturdy, yet soft and chewy when you bite into it

3 cups of sugar
2 sticks of butter
1 cup of shortening

Mix these very well until light in color and fluffy

Add;
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract (optional)

Mix to incorporate

Mix in separate bowl:
1-4oz. box of instant pudding (any flavor you choose)
1 cup all purpose flour
1/2 tsp. salt (if you use salted butter, leave out the salt)

Add this to the butter mixture and blend well.
Then continue to add up to 4 cups more of flour until the dough forms a ball.

It will still seem soft and might seem a bit sticky, let it rest for 5 minutes, the pudding will firm it up.

I roll it out immediately between 2 sheets of wax paper. They are almost exactlly the same size when they're done baking that they are when they go in the oven.

I remove them after about 7 or 8 minutes (for a 3-4" cookie) just when the tops aren't shiny anymore and there is just the slightest bit of coloring around the edges. Remove and let cool for 10 min. on the cookie sheet (don't move or they'll break apart)