- 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 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
"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 pretty cookies. I also used parchment (greased) and let the cookies sit for a couple of minutes before moving them to a wire rack and had no trouble. I used Starburst sweet & sour beans which were good. Cookie held its shape nicely during baking."
"These are horrible and, btw, in this context, it's my grandmother and ME."
"The recipe was easy enough. I used parchment paper and didn't have any trouble getting cookies off pan or jelly beans melting. They look like the picture, but the family didn't like the taste. Basic cookie dough but maybe the jelly bean taste influenced the taste. Won't make again though."
"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."