Cookie Dipped Strawberries N Cream Recipes

STRAWBERRIES 'N' CREAM CAKE MIX COOKIES RECIPE BY TASTY

Steps:

• Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
• Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!

STRAWBERRY CREAM COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

GLAZED STRAWBERRY COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture. , Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

COOKIE DIPPED STRAWBERRIES 'N CREAM

Steps:

• Spread berries with reduced-fat cream cheese.
• Roll in crushed wafers.

STRAWBERRIES AND CREAM COOKIES

Steps:

• Heat the oven to 350 F.
• In a small bowl, whisk the flour, salt, and baking soda.
• In a large mixing bowl, whisk the melted butter and sugar.
• Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
• Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
• Add chocolate chips and crushed strawberries. Mix until the flour disappears.
• Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
• Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
• Bake for about 12 minutes, rotating at the halfway point.
• Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.