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.
STRAWBERRY SNOWBALL COOKIES
I love to enjoy a couple of these rose-tinged cookies with a cup of tea. I make the sweet pink sugar dust by pulsing freeze-dried strawberries with powdered sugar. For a less dense cookie, you can make them half as big.
Provided by Kardea Brown
Categories dessert
Time 1h55m
Yield about 2 dozen cookies
Number Of Ingredients 7
Steps:
- For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
- For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
- Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.
OLD-FASHIONED TEA COOKIES
These buttery, rich tasting treats help me and the ladies in my card club overcome the dark days of winter. It's nice to end our card parties on a sweet note.-Peggy Tucker, Mantachie, Mississippi
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 128 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY COOKIE TARTS
For an even more festive touch on the Fourth of July, top half of the cookies with strawberries (or raspberries) and the other half with blueberries. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat melted chips, cream cheese, whipped topping, sugar, lemon juice and vanilla until smooth. Spread about 1 heaping tablespoon onto each cookie. Top with sliced strawberries. Refrigerate until serving.
Nutrition Facts : Calories 148 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 97mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CHAMOMILE TEA CAKE WITH STRAWBERRY ICING
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Provided by Eric Kim
Categories cakes, dessert
Time 2h15m
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
- Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
- Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
- Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
- While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
- If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
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