Strawberry Cookies With White Chocolate Chunks Recipe 455

Steps:

• Preheat the oven to 350°F and line cookie sheets with parchment paper. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside. In a separate bowl, beat butter with sugar and cream cheese until it's light and fluffy. Add egg and vanilla and mix well. Gradually add flour mixture and mix until it's well combined. Stir in chopped white chocolate. Sprinkle strawberries with 1 to 2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter. Drop heaping tablespoon of batter onto pan leaving an inch space between each cookie. Set the cookies in the refrigerator for 5 to 10 minutes before baking. Sprinkle the cookies with sugar if you want, but do not overdo it because they are sweet enough. Bake for 13 to 15 minutes, until the edges become golden brown. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely. Notes: It was time for a few tricks. In order not to lose color, I squeezed a little lemon juice over the strawberries, then drained them and sprinkle flour over them in order not to color the dough and that the strawberries would not sink in while baking.

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

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.

Steps:

• 1.Preheat the oven to 350 F and line pans with parchment paper. 2.Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. 3.Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside. 4.Beat butter with sugar and cream cheese until it’s light and fluffy. 5.Add egg and vanilla and mix well. 6.Gradually add flour mixture and mix until it’s well combined. 7.Stir in chopped white chocolate. 8.Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter. 9.Drop heaping tablespoon of batter onto pan leaving an inch space between. 10.Set the cookies in the refrigerator for 5-10 minutes before baking. 11.Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough. 12.Bake for 13-15 minutes( until the edges become golden brown). 13.Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

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.

Steps:

• Whisk flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Combine water and vanilla; stir into crumb mixture just until moistened. Refrigerate, covered, until firm, 1-2 hours., Preheat oven to 325°. On a lightly floured surface, roll dough out to 1/4-in. thickness; cut with a floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake until lightly browned, 15-18 minutes. Cool 2 minutes before removing to wire racks to cool completely., For frosting, beat butter, strawberries and milk until combined. Gradually add confectioners' sugar; beat until blended. Spread over cookies; if desired, top with additional sliced strawberries.