Americans call it jello, the English call it jelly, we just call it yummy!
The jiggly dessert has been around since the 18th century when it was first recorded in the cookery book, The Art of Cookery by Hannah Glasse.
While it was typical to just place the gelatin liquid in a bowl to set, the concept of jelly has come a long way.
For example, it can even be incorporated into cookies!
Ingredients
• 1 ½ cups unsalted butter (softened)
• 1 cup of sugar
• 1 egg
• 1 teaspoon vanilla
• 3 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ¼ teaspoon cream of tarter
• 4 packets of jelly
Method
- Pre-heat oven to 350 F / 180 C.
- In a large bowl, cream together butter and sugar with a mixer. Add in egg and vanilla.
- In a separate bowl whisk together flour, baking powder, baking soda, and cream of tarter.
- Gradually add flour mixture to the wet ingredients in the mixer.
- Divide the dough into four sections.
- Sprinkle two tablespoons of jelly into each section and then knead the dough until combined. You can add a few drops of food coloring in if you’d like the color to be more vibrant.
- Roll dough into 1-inch balls. Roll the balls into the extra jelly powder or in the sugar.
- Then place dough onto the baking sheet two inches apart.
- Flatten the dough with the bottom of a glass.
- Bake cookies for 8-10 minutes.
- Remove cookies from the pan and allow to cool on a wire rack.
