Strawberry fields forever…

When I first saw the recipe (it had no pictures), I thought the rolled cookie ball was going to retain it’s shape somewhat to look like a 3-D strawberry. As it baked, however, I knew it wasn’t meant to be. They look like strawberries nonetheless and the taste is very light, flaky, and not all that sweet…pretty good. My next task is to create a strawberry cookie recipe that actually looks like a strawberry post baking!

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2 Comments »

  1. Megan Said:

    Hey, I love these strawberry cookies, a friend made them for me once but can’t find the recipe and while I was searching the net I came across your site… would it be possible to send me this recipe via email? My friend’s bridal shower is this weekend and I think I can make them into lady bugs and she loves lady bugs!!! If you can, I’d really appreciate it…. e-mail address is meganfb@gmail.com.

    Thanks a million if you can!!

  2. frazi Said:

    Hi Megan,

    Glad I could bring back those fond memories! Attached below is the recipe. Please send me pictures of your lady bugs!

    Frazi

    Strawberry Cookies

    Stems:
    1/4 cup water
    1-2 drops green food color
    1 2 ounce package slivered blanched almonds (about 1/3 cup)

    Cookies

    1 cup butter or margarine, softened
    1/2 cup powdered sugar
    1/2 of a 3 ounce package strawberry-flavored gelatin
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    2 cups all purpose flour

    red colored sugar
    green colored sugar

    1. To make stems, mix water and green food color in a shallow bowl. add almonds. Allow to soak and absorb color, stirring several times.

    2. To make cookies, beat butter, powdered sugar, gelatin, vanilla and salt in a large bowl, with electric mixer until fluffy. On low speed, gradually beat in flour. Chill 30 minutes.

    3. Drain almonds on several layers of paper towels. Heat oven to 375 & have baking sheets ready.

    4. Form dough into 48 balls, about 1 inch in diameter. taper one end of each to make a strawberry shape. Roll in red sugar. Dip wider end in green sugar. Insert an almond stem in the wide end of each berry. Place 1 inch apart on baking sheets. Bake 11-12 minutes until set, but not browned. Cool on wire racks.


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