Fresh Strawberry Pecan Cookies Food

STRAWBERRY SHORTBREAD COOKIES

Steps:

• Line baking sheets with parchment paper.
• Put the butter, sugar, and extract, if using, in the bowl of a food processor or stand mixer. Sift in the strawberry powder to avoid lumps. Cream well. Make sure your strawberry powder is well incorporated and the mixture is streak free.
• Add the flour and pulse about 10 times, then run the machine briefly, just until the dough comes together into a lump or lumps. If using a stand mixer, add the flour on low and mix until the dough comes together.
• Turn the dough out onto a floured surface and finish bringing it together, if necessary, with your hands. When it is smooth with no crumbly spots remaining, form it into a disk. Wrap in plastic and refrigerate until firm, about 2 hours.
• Preheat oven to 350F
• Roll out the dough on a lightly floured surface to a 1/4 inch thickness and cut out with a cookie cutter. I used a 2 inch cookie cutter for about 20 cookies. I like to refrigerate the cut cookies for 15-20 minutes before baking.
• Bake the cookies for 8 to 10 minutes, depending on the thickness of your cookies. I like my shortbread on the softer side, but if you prefer it crunchy, bake a little longer. Don't let them get browned.
• Cool on the pan for about 15 minutes, until the cookies are firm enough to handle, and then lightly brush the edges with egg white, and roll in sparkling sugar. Let dry before eating. Note: you can also brush the edges and roll in sugar before baking, if you prefer.

STRAWBERRY-PECAN PIE

Steps:

• In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

STRAWBERRY PECAN COOKIES

Steps:

• 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 creamed mixture. Stir in pecans and add some red food coloring if desired.
• Drop by tablespoonfuls 2" apart onto greased cookie sheets.
• Bake at 350 degrees for 12-15 min.
• or until edges are lightly browned.
• Remove to wire racks to cool.
• - - - - - - - - - - - - - - - - - - * Exported from Maste rCook *

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

ANNIE'S STRAWBERRY DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
• Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
• In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
• Top with strawberries and drizzle with glaze to serve.