Monday, April 22, 2013

Disappearing Double Strawberry Cookies

We went to a church pot luck last night and I wanted to take something a little different than a basic cookie. Don't get me wrong you can't really go wrong with a cookie, but I had seen so many wonderful ideas featuring fresh berries that I just couldn't help myself. So, I combined several different ones and created this cookie. Since I didn't even get one at the party I took all 4 dozen too I am guessing they must taste ok :)

Print Recipe

Disappearing Double Strawberry Cookies

2 1/2 cups flour
1 tsp baking powder
1 tsp kosher salt
1 cup butter (2 sticks)
1 8 oz package cream cheese
2 eggs
2 cups granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup fresh strawberries, finely chopped
1 Tbsp Turbinado sugar
1 Tbsp fresh lemon juice

Frosting
1 Tbsp butter, softened
1/2 Tbsp strawberry jello powder
1/4 cup strawberry puree
1/2 tsp vanilla extract
3 cups powdered sugar

In a bowl combine the flour, baking powder, and salt.

Wash and remove the stems from the strawberries. Pat dry with paper towels and finely chop the berries placing them in a small bowl.

Add the sugar and lemon juice to the berries and stir to coat. Set aside.

In a large mixing bowl or Kitchen Aid cream the butter, cream cheese, and sugar for 2-3 minutes.

Add the eggs one at a time beating well after each addition.

Add the vanilla and almond extracts and mix. Scrape down the bowl and add the dry ingredients gradually to the butter mixture in 2 to 3 additions. Mix to incorporate the flour after each addition. Scrape down the bowl to make sure that all the ingredients are completely incorporated. Gently fold in the strawberries. Just stirring to combine. If you mix to much your cookies will turn pink :).

Refrigerate the dough for at least 30 minutes and up to overnight. Preheat your oven to 350˚ F. Line a baking sheet with parchment paper and drop 12 pieces of dough using a medium a scoop onto the baking sheet.

Bake the cookies for 13-15 minutes or until the bottoms are starting to brown and the tops are puffed and set.

Let cool on the baking sheet 3-5 minutes then transfer to a cooling rack to cool completely.

In a mixing bowl combine the butter, jello powder, strawberry puree, and vanilla. Add 1 cup of the powdered sugar and beat with an electric mixer. Add another cup of powdered sugar and beat again. Add the remaining powdered sugar until you reach your desired spreading consistency adding a little more if needed.

Frost cooled cookies and allow the frosting to set up.

There should be just enough frosting for all of the cookies and to lick the bowl clean. Oh I mean to make for easy clean up :)

Recipe makes about 4 dozen medium cookies.

*Note: To make strawberry puree, blend fresh strawberries in a food processor, blender, or mash with a fork/potato masher.

Friday:

Happy Hour Friday, I’m Lovin’ It, Foodie Friends, Foodie Friday, 36th Ave Party Time,