Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat butter, sugar and gelatin on medium-high until smooth and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg and vanilla. Beat until combined, about 1 minute.

Reduce mixer speed to low. Add flour and salt. Mix until incorporated, 1 to 2 minutes. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don't have a cookie press, use a leveled tablespoon to scoop rounds onto baking sheets.) Press cookies out onto prepared baking sheets at least 1" apart.

Bake cookies until edges are very lightly brown, 7 to 9 minutes. Let cool on baking sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Tip: If you can't find cranberry gelatin, try raspberry or strawberry instead.

Source: Hannaford fresh Magazine, December 2024