Strawberry cookie recipe?

I am looking for a strawberry cookie recipe, where the cookies would be rolled into a cylinder, then sliced? It might be like a sugar cookie recipe with strawberry jello in it? They would be a pretty pink for Valentine's Day.
Strawberry cookie recipe?
Strawberry Cookies



Ingredients:



1 cup of sugar

1 tsp of almond extract

2 cups of flour

1 cup of strawberries, washed and chopped or mashed

1/2 tsp of baking powder

1/2 cup of walnuts

3/4 cup of confectionary sugar

1/2 cup of butter

1 egg

1 tsp of salt

Directions:



Preheat oven to 375 degrees F.

Mix together the sugar, butter and almond extract.

Add the egg, flour, and baking powder.

Add the crushed strawberries.

Add the walnuts.

Mix well in an electric blender.

Place tablespoon-size scoops of dough onto a baking sheet

Place dough in a 375-degree oven for 13 minutes.

Makes: 2 1/2 dozen cookies
Reply:Here are a few recipes...not a common cookie!
Reply:Strawberry Jam Tarts (Cookies).



24 cookies 57 min 45 min prep



2 1/2 cups flour

1/2 cup sugar

2/3 cup butter

1 large egg

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk

1 teaspoon vanilla

strawberry jam or preserves



Cream butter and sugar.

Add egg and beat.

Add milk and vanilla.

Add rest of ingredients and mix well.

Roll out dough to 1/8" thick.

Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.

With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).

Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.

Place whole shapes onto ungreased cookie sheet.

Top each cookie center with a teaspoons or so of strawberry jam.

Place cookie shape with cut-out center on top.

Seal outside edges all the way around with tines of fork. Pressing to seal.

Sprinkle edges with colored sugar.

Bake in 350° oven for 11-13 minutes.

These do not brown.
Reply:You made me hungry!
Reply:Strawberry Cookies



Ingredient

-------- ------------ --------------------------------

1/2 cup butter -- softened

1/4 cup brown sugar -- firmly packed

1 large egg -- separated

1 tsp. vanilla extract

1 cup flour

1/2 tsp. salt

1 cup pecans -- finely chopped

1/3 cup strawberry preserves



With an electric mixer beat butter until creamy. Gradually add sugar and

beat well. Add egg yoke %26amp; vanilla and beat until blended. Combine flour

and salt then add to butter mixture and beat until blended. Cover and

chill for 30 minutes.



Lightly beat egg white with a fork and set aside. Roll chilled dough into

?" balls and then dip them in the egg white. Roll the dipped balls in the

finely chopped pecans and place on cookie sheet 1" apart.



Bake at 375° for 5 minutes. Remove from oven and make an indentation in

the top of each cookie. Bake an additional 10 minutes and cool on wire

racks. Fill indentation with ? tsp. of strawberry preserves.





Strawberry Cookie Pie



Ingredients



1 package frozen cookie dough, thawed

1 8oz. Package cream cheese

1/2 cup powder sugar

2 cups sliced strawberries

2 cups crushed strawberries

1/3 cup cornstarch

1 cup sugar

whipped cream



Directions



1. Press dough into bottom of spring form pan. Bake until golden.



2. Mix cream cheese and powdered sugar, spread on cookie. Arrange 2 cups sliced berries on top.



3. Cook crushed berries with sugar and cornstarch until thickened.



4. Cool and then pour over berries. Garnish with whipped cream.





Lemon-Strawberry Cookie Triangles



3/4 cup canned strawberry pie filling

1/2 cup finely ground hazelnuts (filberts)

1/2 cup butter, softened

1 3-ounce package cream cheese, softened

1 cup sugar

1/2 teaspoon baking powder

1 large egg

1 teaspoon vanilla

2 2/3 cup all-purpose flour

2 teaspoon finely shredded lemon peel



1. For filling, place pie filling in a small bowl. Snip any large pieces of

strawberry. Stir in ground nuts. Set aside.



2. Beat butter and cream cheese in a large mixing bowl on medium to high speed

for 30 seconds. Add sugar and baking powder; beat until well combined. Beat in

egg and vanilla until thoroughly combined. Beat in as much of the flour as you

can with the mixer. Stir in lemon peel and any remaining flour with a wooden

spoon. Divide dough in half. Cover and chill dough about 1 hour or until easy

to handle.



3. Roll one half of dough between two sheets of waxed paper into a 12x8-inch

rectangle. Remove top sheet of waxed paper. Spread half of the filling over

dough to within 1/4 inch of edges. Roll up, jelly-roll style, starting from one

of the short sides, removing bottom sheet of waxed paper as you roll. Pinch to

seal. Using your hands, shape roll of dough into a triangular log. Wrap in

waxed paper or clear plastic wrap. Repeat with remaining roll and filling.

Chill about 4 hours or until firm.



4. Remove one roll from the refrigerator. Unwrap and reshape slightly, if

necessary. Carefully cut into 1/4-inch-thick slices. Place 2 inches apart on

greased cookie sheet.



5. Bake in a 375 degree F oven 8 to 10 minutes or until edges are firm. Cool on

cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat

with remaining roll of dough. Makes about 48.



Make-Ahead Tip: Wrap rolls of dough in plastic wrap. Place in an airtight or

freezer container and freeze up to 1 month. To use, thaw just until soft enough

to slice. Or, cool baked cookies completely. In an airtight or freezer

container, arrange cookies in a single layer; cover with a sheet of waxed

paper. Repeat layers, leaving enough air space to close container easily.

Freeze up to 1 month.

(*-*)
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