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30 servings, 1 cookie each
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Save 14g of sugar per serving by omitting the powdered sugar frosting and sprinkles, preparing the cookies with JELL-O Sugar Free Gelatin, and substituting 1/4 cup granulated sugar substitute for the granulated sugar. Melt 1 oz. BAKER'S White Chocolate. Drizzle over cooled cookies.
Dip the bottom of the drinking glass in additional granulated sugar before using to flatten each of the dough balls. In addition to helping to prevent the glass from sticking to the dough, the sugar also adds a glittery look to the baked cookies.
Store in single layer in tightly covered container at room temperature.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Had to throw a whole batch away....altered the recipe to be 2 1/4 cups of flour. Also, it doesn't say to spray the pan...if you are not using a Sipate, then I suggest you grease or spray your pan. After that...there were PERFECT and YUMMY!!!
I made it this way, and then I cheated. You can buy a roll of the refridgerated cookie dough and add a package of jello to it and toss it in the mixer. This also allows you to add a few drops of gel food coloring to change the color of your doughs.