Strawberry Almond Cookies
Submitted by: Jenna Weitzel
Serving Size: 36
|1 1/2 cups||Sugar|
|2 1/2 cups||All-purpose flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Cream of tartar|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Almond extract|
|10||Strawberries (sliced into fourths)|
|1/2 cup||Butter (1 stick, room temperature)|
|4 cups||Powdered sugar|
|1/4 cup||Whole milk|
|1 teaspoon||Pure vanilla extract|
|2-3 tablespoons||Strawberry fruit spread or jam|
- Cream butter and sugar until fluffy. Separately, beat egg yolks and add extracts. Add beaten egg yolk mixture to creamed butter and sugar. Blend well. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar). Add dry ingredients to creamed butter, sugar and egg mixture, mixing well until blended. Form into balls about the size of a walnut. Roll balls in sugar and place on greased cookie sheet or parchment lined cookie sheet, slightly flatten rolled balls. Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispiness. Apply frosting, add once slice of strawberry on top.
- In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.
- Beat in the strawberry fruit spread, or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed until smooth and creamy.