Bonnies Strawberry Angel Cookies Recipes

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

Steps:

• HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

Steps:

• Mix on low cake mix and strawberry preserves on low until cake mix is moistened. Mix another minute.
• Stir in chocolate chips.
• Drop by teaspoonfuls onto cookie sheets sprayed with no stick cooking spray.
• Bake at 325 degrees 10-12 minutes until tops are lightly browned.
• Cool on cookie sheets 1 minute. Transfer to cooling racks until fully cooled.
• Store with wax paper between layers to prevent sticking.

Steps:

• In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened., Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired.

Steps:

• Pre-heat the oven to 325 degrees. Use parchment paper for easy cleanup, spray lightly with Pam.
• Beat together the cake mix and the preserves. DO NOT ADD WATER! Using the low speed on the hand mixer, beat for one minute until evenly moistened. It looks dry, but it isn't. Beat one more minute, then add the chocolate mini chips and stir with a wooden spoon until evenly distributed. Drop by rounded measuring tablespoons onto the parchment paper, 2 inches apart. (I sprayed my measuring spoon with Pam; the dough is sticky) Press 4 mini chips into each cookie before baking.
• bake 10 to 12 minutes. Do not overcook. Cool 1 minute on the baking sheet. Place on a cooling rack to cool completely. Cookies will be soft and chewy.
• Store between sheets of wax paper to keep from sticking together.
• WHAT TO EXPECT: My first instinct was to brown the cookies. If you do that, they will no longer be pink and they get hard and tough. This is angel food, and it should be soft and pillowy. So don't exceed the baking time. The reason for the "don't use full sugar preserves" is that it makes the recipe overly sweet. Enjoy!