Strawberry Cookies

Strawberry Pecan Cookies
1 cup shortening
1-1/2 cups sugar
2 eggs
¾ cup strawberry puree (about 7 large strawberries)
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
¾ cup chopped pecans
Red food coloring, optional

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in puree just until blended. Combine flour, salt and baking soda; gradually add to the creamed mixture. Stir in pecans and food coloring if desired. Drop by tablespoonfuls 2 in apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Yields about 6-1/2 dozen.

Strawberry Jam Bars
½ cup butter or margarine, softened
¾ cup sugar
1 egg
1 tablespoon honey
1-1/4 cups all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2/3 cup strawberry jam
½ cup chopped walnuts

In a mixing bowl, cream butter and sugar. Beat in egg and honey. Combine the flour, baking powder, allspice and nutmeg; gradually add to creamed mixture. Divide the dough in half; spread half into a lightly greased 9-in. square baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts. Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars. Makes 16 bars.

Frozen Strawberry Cream Pops
1 pint (12 oz. Fresh strawberries, hulled)
1 container (15 oz.) ricotta cheese
¼ cup sugar or to taste
1 tablespoon fresh lemon juice

Puree strawberries in a blender, food processor, or with an electric mixer. Add cheese, sugar, and lemon juice; blend or process 2 minutes. Pour into freezer pop molds or 3 ounce plastic coated cups. Cover with pop mold tops or aluminum foil. Insert wooden sticks. Freeze until firm, about 3 hours. Makes about 12 pops.

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2713 Hayner Road, Janesville, WI 53548 · (608) 757-1200
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