<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/237368b5-a5d5-4a37-8c4d-1b4d141a57bf/B2E08F84-2A49-44B8-86D5-5498180414C4/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://castsugar.blogspot.com/2009/01/cherry-almond-jello-cookies.html" href="http://castsugar.blogspot.com/2009/01/cherry-almond-jello-cookies.html" style="font-size: 11px;">castsugar.blogspot.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://castsugar.blogspot.com/2009/01/cherry-almond-jello-cookies.html"><DIV><DIV></DIV><BR /></DIV><DIV></DIV><IMG border="0" src="http://1.bp.blogspot.com/_ZEYYQLiI28g/SVKXoFbcR7I/AAAAAAAACuY/1zdirGdWD6g/s400/christmas+final+048.JPG" alt="" id="BLOGGER_PHOTO_ID_5283452027766851506" /><BR /><BR /><DIV>Ingredients:</DIV><DIV>3 1/2 c. flour<BR />1 tsp. baking powder<BR />1 1/2 c. butter, at room temperature<BR />1 c. granulated sugar<BR />1 (3 oz.) pkg. cherry jello<BR />1 egg<BR /><DIV>1 tsp. almond extract</DIV><BR /><DIV>Preheat oven to 400 F. Whisk together flour and baking powder in a medium bowl. Set aside.</DIV><BR /><DIV>Cream butter, sugar and gelatin. Add egg and almond extract. Beat well. Gradually add flour mixture. Blend until smooth.</DIV><BR /><DIV>If using a cookie press: use dough immediately. Press shapes onto a cookie sheet lined with parchment, and make for 7-10 minutes (until just slightly beginning to brown).</DIV><BR />If rolling cookies: refrigerate dough until firm, about 2 hours. Roll into balls and press with bottom of glass with sugar on an ungreased cookie sheet. Bake for 7-10 minutes (until just slightly beginning to brown). </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/B2E08F84-2A49-44B8-86D5-5498180414C4/blog/" title="blog or email this clip"><img src="http://content8.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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