Jewel Swirls12 Reviews
“Sour cream and gelatin pinwheeled cookie...the dough needs to be refrigerated for at least 3 hours.” - by D. Wiman
Original recipe yields 2 dozen
- Cream butter and sugar, then add sour cream. Stir in the flour, baking soda and salt. . Blend well and chill 2 hours or overnight.
- Divide dough in half and roll into a rectangle. Brush rectangles with water and sprinkle each with 1/2 package flavored gelatin. Roll up. Chill 1 to 2 hours.
- Preheat oven to 350 degrees F (180 degrees C).
- Cut dough into 1/4 to 1/2 inch thick slices. Put on greased cookie sheets and bake for 10 to 12 minutes.
Amount Per Serving (12 total)
- 284 cal
- 13.7 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"These cookies take a while since the dough has to be refrigerated twice, but they look and taste great! The colors look great on a cookie plate, especially when dusted with colored sugar of a contrast..." See moreing color. I had an easier time slicing them and keeping their shape if they were frozen, then slightly thawed after rolling."
"Fantastic! I was in a hurry, so I just mixed everything together (including the jell-o mix), rolled them into balls, and popped them into the oven. They turned out fantastic! Soft and just the right..." See more texture. These are definately a keeper! **Added later: These cookies did not stay soft long. I loved them at first; but, a day later (they were in a closed tupperware), they were dry and much less tasty. I reccomend cooking them right before eating, and freeze leftovers.** I added 1 tsp vanilla and an additional 1/3 cup sugar for taste."
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