Smuckers Strawberry Angel Cookies Recipes

SMUCKERS STRAWBERRY ANGEL COOKIES

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.

STRAWBERRY ANGEL COOKIES (SMUCKER'S)

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.

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°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.

STRAWBERRIES AND CREAM TRIFLE

Steps:

• 1. WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• 2. STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• 3. REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.

STRAWBERRY ANGEL MOLD

Steps:

• Break angel cake into small pieces.
• Dissolve jello in 1 1/4 cups boiling water.
• Add strawberries and juices.
• Stir, and allow to cool.
• Fold in whipped cream.
• Pour over angel cake pieces and stir to combine.
• Pour into 2-piece angel food pan (or bundt pan).
• Refrigerate till firm.
• Remove sides of pan, put onto serving platter and cut as you would a cake.
• Serve with dollops of whipped cream and strawberries.

ANGEL WING COOKIES

Steps:

• Combine flour, sugar and salt in large bowl.
• Beat egg yolks until pale yellow.
• Add to flour mixture all the rest of the ingredients.
• Stir until blended then knead until dough until well blended.
• Roll out on floured surface to 1/8" thickness.
• Using a pastry wheel, cut 1" X 3" strips.
• Make a slit in the center of the dough and pull one end of the strip through it.
• Deep fry in 375 degree oil for about 3 minutes.
• Dust with confectioner sugar.
• *I am not exactly sure on amount of cookies since I don't know if grandma does double batches but with 4 cups of flour I'm assuming it's a good amount.

ANGEL COOKIES

Steps:

• Beat shortening and 1 1/2 cups sugar at medium speed until fluffy.
• Add eggs and extracts; beat until blended.
• Combine dry ingredients,gradually add to creamed mixture, beating well.
• Cover and chill at least 1 hour.
• Shape dough into 1-inch balls.
• Roll balls in 1/4 cup of sugar.
• Place on ungreased cookie sheets.
• Bake at 350° for 8-9 minutes, until barely golden.
• Let cool 2 minutes on sheets.
• Transfer to wire racks to completely cool.

ANGEL COOKIES

Steps:

• Cream butter and shortening.
• blend sugars, add egg.
• Mix Flour and baking soda and cream of tartar.
• Add vanilla.
• Drop dough by spoonfuls on cookie sheet.
• Press down.
• Put fork in sugar before pressing.
• Bake at 325 degrees for 10 to 15 minutes.