The Great Strawberry Shortcake Cookie Experiment |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2224 |
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A Strawberry Shortcake cookie 3-fer. You need to read the blog for this one! Ingredients:
whipped cream |
1 c heavy/whipping cream |
1 tbsp confectioners sugar |
1/2 tsp plain gelatin, (or strawberry gelatin, if desired) |
1 tbsp water |
cookie ingredients |
2 1/2 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 lb butter, at room temperature |
3/4 c packed brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) jello™ vanilla flavor instant pudding |
2 ( large) eggs |
1 tsp pure vanilla extract |
1 c fresh strawberries, diced |
Directions:
1. Prepare whipped cream topping:
2. Stir gelatin into water. Soak for 5 min.
3. Whip the cream until thickened. Add confectioners sugar, then gelatin mixture to cream.
4. Whip until soft peaks form. Refrigerate until ready to use.
5. Cookie Directions:
6. Preheat oven to 350 degrees.
7. Sift together first 3 ingredients into a large bowl. Set aside.
8. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs then vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in the strawberries, blending well.
9. Using a standard ice cream scoop (2 oz) or rounded tablespoon, drop dough on to an un-greased, parchment paper lined baking sheet.
10. For 2 oz cookie, bake at 350 degrees for 14-16 minutes. For rounded tablespoon-sized cookies, bake 10-12 minutes.
11. Using the back of a spoon, press a slight indentation into the center of each cookie. After one minute, transfer from pan to wire rack to cool.
12. When completely cooled, pipe or spoon whipped topping into the center of each cookie. Refrigerate until ready to serve.
13. Store in airtight container in refrigerator.
14. *Cookies should be eaten in 1-2 days after baking.
15. **These cookies do not freeze well AT ALL.
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