Recipe: Snowflake Cookies (using angel food cake mix)

Snowflake Cookies (using angel food cake mix)
alt.cookies.yum.yum.yum/Minnie (2002)
Source: Woman's Day
Makes 96

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 minutes until stiff peaks form. Add sugar and beat on high 2 minutes 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-inch 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 minutes. 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 minutes to dissolve. 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 minutes 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!