Sorry no review this week. Instead I'm sharing a Jello recipe that's different than the ever present Jello molds and fruit salads.
1 package 8 ounces cream cheese, softened (I usually use Philadelphia brand.)
3/4 cup butter, softened
1 cup granulated sugar
2 teaspoons Vanilla extract
2 1/4 cups all purpose flour
1 package 3 ounces Jello Raspberry gelatin
1/2 teaspoon baking soda
2 tablespoons powdered sugar (also known as Confectioner's sugar)
Beat the cream cheese, butter, sugar, and vanilla extract in a large bowl until well blended. You can do this by hand or by using a mixer. In a separate bowl, combine the flour, baking soda, and raspberry Jello granules. Gradually add the flour mixture to the cream cheese mixture, stirring well after each addition. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Spray baking sheets with cooking spray. Roll the dough into 1 inch balls and place 2 inches apart on the baking sheets. Bake 9 to 11 minutes or until the edges are lightly browned. Cool on the baking sheets 2 minutes before removing to wire racks to cool completely. Sprinkle with powdered sugar just before serving. (I've omitted this part with no complaints.)
Makes 60 cookies or 30 - 2 cookie servings