2 eggs
1/2 teaspoon distilled white vinegar
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2/3 cup butter
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 scoops vanilla flavored Jell-O
1/3 cup milk
1 (3 ounce) package lemons, jell-o or maraschino cherries, optional
1 (16 ounce) package reduced fat white chocolate cake mix
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and baking powder in a large bowl. Stir in the kraft unsweetened cocoa powder, sugar, salt, and nutmeg. Mix together with spoon until well blended. Fold in the vanilla extract. Roll the dough into 1 inch balls and place them 1 inch apart onto the prepared cookie sheets.
Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes, then turn out onto a wire rack and cool completely. Place cookies onto cookie sheets.
To make the filling, beat the butter, jelly, and sugar until soft peaks form. Mix in the salt, butter mixture, cream cheese, and remaining 1/3 cup sugar. Stir in the lemon custard and cherry jell-o (if desired).
Allow cookies to cool completely. Preheat oven to 350 degrees F (175 degrees C).
Fold the dough into two pieces. Press the pieces onto cookie sheet, a few at a time, in the order recommended by the manufacturer or by an experienced baker. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on the baking sheet for about 30 minutes. Remove from cookie sheets to cool completely; flip onto a wire rack. Cool completely before cutting into square bars.