Strawberry Angel Cookies Recipes

Steps:

• 1. Pre-heat the oven to 325 degrees. Use parchment paper for easy cleanup, spray lightly with Pam.
• 2. 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.
• 3. 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.
• 4. Store between sheets of wax paper to keep from sticking together.
• 5. 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!

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
• DROP by rounded tablespoons on prepared baking sheet.
• BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
• TIP Store between sheets of wax paper to keep from sticking together.

Steps:

• 1. Heat oven to 325 degrees. Coat baking sheet with cooking spray, or line with parchment paper.
• 2. 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.
• 3. 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.
• 4. 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:

• 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.

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

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:

• 1. Heat oven to 325. Lay parchment paper on a lg cookie sheet.
• 2. In lg bowl, beat together cake mix and preserves, but don't add any water. Beat at low speed 1 min, beat 1 min more.
• 3. Stir in chocolate chips. Drop by rounded tbsp onto baking sheet. Bake 10-12 mins, or until tops are lightly browned.

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.