BLUE RASPBERRY HANNUKAH or CHRISTMAS SNOWFLAKE COOKIES
1 box white cake mix
1 small box blue raspberry jello (3 ounces)
1/4 cup (4 TB) unsalted butter, softened
4 oz. cream cheese softened
1 large egg
A few drops of blue food coloring (if desired)
1/2 to 3/4 cups white chocolate chips
Silver or white stars, edible glitter or Hannukah sprinkles ~ white snowflake sprinkles
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Beat the dry cake mix, jello, egg, cream cheese and butter (and food coloring) with your electric mixer until it comes together around the paddle (TIP: If you have a tilt-back model, I carefully tilt it back just a little while it's still on high and let the dough propel itself off the paddle). Roll the dough into about 36-40 balls and put them on the prepared baking sheets. (I used a small cookie scoop, about 1/2 full) Flatten slightly.
Bake for 9-10 minutes or until slightly firm to the touch. Let sit on the baking sheet for a few minutes before removing to rack or paper to cool completely.
Melt the chips in microwave for 45 seconds; stir with a spoon until all the chips are melted. If necessary, add about 1 tsp. milk and microwave for another 15-20 seconds; stir again until the chips are melted. Then drizzle over the tops of the cookies and put the sprinkles on top. (I drizzle about 4-6 cookies at a time & put the sprinkles on, because the white chocolate drizzle hardens fairly quickly and the sprinkles won’t stick.)
Makes about 3-1/2 dozen.