STRAWBERRY SHORTBREAD COOKIES
Sparkly Strawberry Shortbread Cookies are pretty in pink with a burst of berry flavor. Sparkling sugar adds a sweet crunch to this fab strawberry cookie!
Provided by Sue Moran
Categories Dessert
Time 2h25m
Number Of Ingredients 7
Steps:
- Line baking sheets with parchment paper.
- Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
- Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
- Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
- Preheat oven to 350F
- Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
- Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
- Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.
Nutrition Facts : Calories 146 kcal, Carbohydrate 15 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 24 mg, Sodium 2 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
GLAZED STRAWBERRY COOKIES
I learned to bake with my grandmother and mother. I knew I was giving them a sweet new family tradition when I shared this recipe with them. -Andrea Zulauf, Livonia, New York
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3.50 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY STRAWBERRY SUGAR COOKIES
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Provided by Junia Sonier
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
- Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
- Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
- Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
- Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 27.9 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 116.3 mg, Sugar 17 g
SMALL-BATCH LEMON-STRAWBERRY COOKIES
These lemony confections-which get their rosy hue from crushed freeze-dried berries-are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect treat to serve a handful of friends.
Provided by Lauryn Tyrell
Categories Cookie Recipes
Time 1h20m
Yield Makes 6 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Whisk together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.
- Meanwhile, place dried strawberries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a 1/4-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or silicone- mat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant 1/2 inch thick.
- Bake, one sheet at a time (keeping second batch in refrigerator while first bakes), banging pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days.
STRAWBERRY COOKIES
My family finds these fruity cookies to be a light treat in summer. I sometimes use lemon cake mix in place of the strawberry. -Nancy Shelton, Boaz, Kentucky
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cake mix, egg and whipped topping until well combined. Place confectioners' sugar in a shallow dish. , Drop dough by tablespoonfuls into sugar; turn to coat. Place 2 in. apart on greased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 114mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.
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