Snowflake Cookies

Woman's Day

Serving Size : 96
Categories : Cookies

Batter
1 box angel food cake mix
1 cup cold water
3/4 cup sugar
LEMON
15 small lemon drop candies
yellow food coloring
PEPPERMINT
14 red and white mint candies
red food coloring
CAPPUCCINO
1 1/2 teaspoons instant coffee powder
ground cinnamon
LIME
1 1/2 tablespoons lime gelatin powder
green food coloring
sugar hearts or sequins
CHOCOLATE
1 teaspoon instant cocoa powder
1/4 cup semisweet chocolate chips

Place one rack in middle of oven and another rack in lowest position. Heat
oven to 200 degrees. If you have 2 ovens, use both. Line 4 cookie sheets
with foil. (Sprinkle a few drops of water on cookie sheets first to hold
foil in place.) Do not grease cookie sheets or foil. Process lemon drop
candies in a food processor until powdery, but with little chunks
remaining (1/4 cup). Wipe out processor with paper towel. Process mint
candies same way (1/3 cup). In a large bowl on highest speed, beat
contents of egg-white packet with 1 cup water, 5-10 min. until stiff peaks
form. Add sugar and beat on high 2 min. longer. Remove beaters from bowl.
Sprinkle contents of flour packet over beaten whites. Gently stir (fold)
in with a rubber spatula just until blended. Makes 9 1/2 cups batter.

LEMON: Measure 1 1/2 cups batter and put into a clean and dry small bowl.
Reserve 2 teaspoons crushed lemon candy. Gently stir (fold) remaining
candy into batter. Add 2 drops yellow food coloring and gently stir until
color streaks and isn't completely blended. Drop heaping teaspoonfuls
about 1 1/2" apart on a lined cookie sheet. Sprinkle mounds with reserved
crushed candy. Makes 17

PEPPERMINT: Follow directions for Lemon Cookies, using crushed mint
candies instead of lemon drops and red food coloring. Makes 17. To bake:
Bake both flavors about 1 1/2 hours, until cookies are crisp and look dry
on top. (slightly longer baking won't hurt. Color of cookies will barely
change.)Slide foil onto countertop and let cookies cool 10 min. Remove
cookies from foil and let cool completely. While cookies bake, flavor
remaining batter.

CAPPUCCINO: Take another 1 1/2 cups batter. Put all but 1/4 cup into
clean, dry bowl. Sprinkle coffee powder over the 1 1/4 cups. Let stand
about 2 min. to dissolve. then gently fold just until blended. Drop batter
as directed. Top each mound with a small dollop of reserved white batter.
Sprinkle with cinnamon. Bake and cool as directed. Makes 14.

LIME: Take another 1 1/2 cups batter and sprinkle with lime jello. Let
stand about 2 min. to dissolve, then gently fold just until blended. Drop
batter as directed. Sprinkle mounds with sugar hearts. Bake and cool.
Makes 16.

CHOCOLATE: Gently fold cocoa powder into remaining batter until blended.
Drop batter as directed. Bake and cool as for Lemon. Up to 4 hours before
serving, melt chocolate chips and spoon into corner of sandwich bag. Snip
tip. Squeeze onto cookies. Makes 16. NOTE: You can use 16 ounce box angel
food cake mix that doesn't have 2 separate packets. Beat as directed using
only 1 cup water. Beat in 3/4 cup sugar after batter is stiff. Amount of
batter will be less than for mixes with 2 packets.

NOTES : You don't have to make all the flavors. I sometimes just make lots
of one flavor. Mix and match as you wish.These are so good and easy!!!!


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