1 pkg.
(8 oz.) cream cheese, softened
¾ cup
butter, softened
1 cup
granulated sugar
2 tsp.
vanilla
2 ¼
cups flour
1 pkg.
(3 oz.) raspberry flavor gelatin
½ tsp.
baking soda
2
Tbsp. powdered sugar
Beat first 4 ingredients in large bowl with mixer until
blended.
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| I don't have a mixer. But I do have a fork, and a desire for an upper-body workout! |
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| Workout complete. |
Mix flour, dry gelatin mix and baking soda; gradually add to cream
cheese mixture, mixing well after each addition.
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| I promise it'll stop looking like Dimeatapp. |
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| See? Perky-purple. |
Refrigerate 30 min.
Heat oven to 375F. Roll dough into 60 (1-inch) balls.
Place, 2 inches apart, on baking sheets sprayed with cooking spray.
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| Pop the dough back into the fridge between batches, to make it easier to roll. |
Bake 9 to 11 min. or until edges are lightly browned. Cool
on baking sheets 2 min. Remove to wire racks; cool completely.
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| They kind of reminded me of those little candy buttons. Except they were cookies. And much, much more delicious. |
Sprinkle with powdered sugar just before serving.
My Rating: 4/5 "Jell-O as flavoring and to hold the cookie together? Genius. The cream cheese isn't rich at all - it's really just a delicate accent to the fresh raspberry flavor. If the bottoms hadn't gotten blackened during baking (which might have been a me-fail more than a recipe-fail), this would be a total 5/5."
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