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These strawberry glazed sugar cookies, which use no dyes or artificial flavors, are naturally pink. They would make a great sweet treat for your Valentine!
1. In a small bowl, combine the strawberries and 2 tablespoons granulated sugar. (This is separate from the 2 cups needed for the cookies themselves.) Stir until strawberries are well coated and set aside. Let the mixture sit for at least an hour, at room temperature, until strawberries have produced an obvious amount of syrupy liquid.
2. While you wait, preheat oven to 375 F. In a large bowl, cream butter and remaining 2 cups of sugar. Add eggs, one at a time, stirring until fully incorporated. Add vanilla and salt and mix well. In a separate bowl, combine flour and baking soda. Add this into the butter mixture and stir to combine.
3. Roll dough into golf ball-sized balls and place on an un-greased baking sheet, two inches apart. Bake 15-17 minutes, until cookies are set but not brown. You should get about twenty 4″ cookies from one batch of dough.
4. While cookies cool, make the glaze. Put the powdered sugar in a medium sized bowl. Strain the liquid from the strawberries and add the liquid into the powdered sugar, along with the lemon juice and corn syrup. Stir until glaze is smooth and lump-free. The glaze should be thick but pourable. Mash about 1/4 cup of the strawberries and stir into the glaze. If mixture is too thick, or if the glaze starts to dry as you cover the cookies, add a tiny bit of water to thin.
5. Spread the glaze over just the tops of the completely cooled cookies. Set on a wire cooling rack, arranged on top of a sheet tray to catch the drips. Allow glaze to dry and harden completely before serving. Cookies will be best a few hours after serving, but will keep well for a few days if stored in an airtight container.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
These cookies are sensational. Not only do they look good, but they taste amazing. When baked, the almonds release a light and exotic oil which makes these cookies glow with goodness. These cookies are thin so they are nice and crisp and they complement ginger tea well.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!