1 c. margarine or butter, softened 1-1/4 c. all-purpose flour 3/4 c. whole wheat flour 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin 15 maraschino cherries, well drained, halved
What to do:
1. Heat oven to 350°F. 2. Beat margarine in large bowl until creamy. Add flour and dry gelatin mix; beat until blended. 3. Roll dough into 30 (1-inch balls); shape each into toe-shaped piece. Place, 2 inches apart, on baking sheet. Flatten 1 end of each slightly; press cherry half into flattened end for the toenail. Use sharp knife to make crosswise slits in top of each toe for the knuckles. 4. Bake 11 to 13 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.
* Size Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
* Variation: Prepare using JELL-O Berry Blue Flavor Gelatin, and substituting 30 PLANTERS Pecan Halves for the 15 halved cherries.
* Special Extra: Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
