White chocolate chips shine in this buttery cookie recipe made with gelatin. I've used lime gelatin, which explains the pastel green color, but feel free to experiment with other flavors. The cornstarch gives a nice texture, a touch of a pecan sandy or meltaway mouth feel, but not crumbly. The butter flavor is more pronounced than you might think, and they are quick and easy to make.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups butter, at room temperature
- 1 cup sugar
- 1 package (4-serving size) lime gelatin
- 1 egg
- 1-1/2 teaspoons pure vanilla extract
- 2 cups white chocolate chips
Preparation:
Preheat oven to 375 F. Line baking sheets with Silpat baking liners or parchment paper.In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
Cream the butter and sugar together on medium speed until light and fluffy. Beat in gelatin powder until combined, then add egg and vanilla until well blended.
Add the flour mixture to the butter mixture, 1/4 at a time, until combined. Fold in white chocolate chips by hand.
Drop by the tablespoon on prepared baking sheets, placing cookie dough at least 1 inch apart. Bake 8 to 10 minutes until edges are lightly browned. Do not overbake. Let cookies cool at least 5 minutes on the baking pans, then move to racks to cool completely.
Yield: about 6 dozen
Note: If you like a smoother-looking cookie rather than a drop cookie, roll the dough into balls and flatten slightly on the baking sheets. You may need to refrigerate the cookie dough for 15 to 30 minutes to make it easier to roll.
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White Chocolate Gelatin Cookies Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
