- 1/2 cup shortening
- 3/4 cup sugar
- 1 large egg
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup small jelly beans
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.
- Drop dough by tablespoonfuls 1-1/2 in. apart onto greased or parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 2-1/2 dozen.
Reviews for Jelly Bean Cookies
"I did not use the parchment paper. half of the cookies stuck and broke into pieces which I can not take to church and serve. Would put jelly beans in after cookies are on sheet. Recipe made about 6-8 more than it said. Used Welch's jelly beans since they were the only kind that I found that were small. Would use regular size one and cut in half next time. Shape stayed nice and round."
"the cookies were great and to Vernamaloo it's by the way not btw"
"I followed a suggestion and put the jellybeans on top instead of mixing them in. These cookies are going to be so pretty on my Easter buffet table!"
"These are horrible and, btw, in this context, it's my grandmother and ME."
"I was very disappointed in this recipe. Not sure I'll ever make it again. Recipe combines jelly beans with the dough before dropping onto the cookie sheet. None of the jelly beans in the cookies ended up looking like the picture shown. They melted and stock to the no-stick cookie sheet and were mess. IF I EVER try this again, I would drop the dough on the cookie sheet and then put jelly beans on top. I also only got 24 or 25 cookies."