Ingredients

The following ingredients have 33 Servings
  • 3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 3 ounces strawberry jello (gelatin) ((1 box), do not make according to directions)
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 teaspoon rum extract
  • 1 tablespoon fresh lime zest
  • 1 cup white chocolate chips (or chopped white chocolate)

Instruction

  • Mix together flour, baking powder, and salt in medium mixing bowl until well combined. Set aside.
  • In a large mixing bowl, beat together the softened butter and sugar with an electric mixer on medium speed until well combined and light and fluffy. Beat in strawberry gelatin until well combined, then egg, milk, and rum extract until well combined.
  • Beat in flour mixture then lime zest until combined. Divide dough in half, place each dough on a piece of plastic wrap, flatten to form a disk, cover with plastic wrap. then refrigerate for about 1 hour or until dough is cold and firm.
  • Preheat oven to 375 degrees F and line baking sheets with parchment paper.
  • Roll a ball of dough out on a lightly floured work surface until about 1/4-inch thick. Using a 2-inch round cookie cutter, cut out cookies and place on prepared baking sheets. Reroll dough as needed to use remainder of dough. Keep dough in refrigerator when not in use to keep cold.
  • You can bake cookies right away or for better results place baking sheets with cut out cookie dough in refrigerator for about 30 minutes to chill again. Cookies do not spread much while baking so you can place fairly close on the baking sheets.
  • Bake cookies at 375 degrees F for about 8-12 minutes or until lightly browned around edges and underneath. Cool slightly then remove from pans and cool on wire racks to finish cooling.
  • Meanwhile, place white chocolate in small microwave safe bowl (or melt over top of double boiler). Microwave on medium temperature in 30 second intervals, stirring after each interval, until smooth and melted. Spoon into small resealable bag, then cut one corner, to drizzle over cookies. Let chocolate cool to set before serving.