Strawberry Cookies with White Chocolate Drizzle

1. Preheat oven to 350 F. Line a large baking sheet with parchment paper or a Silplat and set aside.
2. In a large bowl or the bowl of your stand mixer, mix together strawberry cake mix and flour. Whisk until all the lumps are gone. Add in eggs, oil and almond extract. Mix until smooth. Take about 1 Tablespoon of dough and roll it into a ball. Place on the baking sheet. Repeat with remaining dough. Lightly flatten each cookie with the back of a spoon. These cookies do not spread or rise very much. Bake for 11 to 12 minutes or until the edges are set and begin to crack.
3. Remove from oven and allow to cool 3 minutes. Using a spatula, transfer cookies to a wire rack and allow to cool completely.
4. When cookies have cooled, put the white chocolate chips in a microwave safe bowl and microwave at 50% power in 30 second increments. Stir every 30 seconds. Continue heating in 30 second increments until chocolate has melted completely. Be careful not to overheat them, as white chocolate burns very quickly. Drizzle white chocolate over cookies. Do not transfer or store the cookies until the chocolate has hardened. Store in an airtight container.

Recipe adapted from Two Peas and their Pod.