Bowl of Berries
Submitted by lady-esther
Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond “stems." A whimsical baking project kids will love.
YIELD
48 cookiesPREP
15 minCOOK
12 minREADY
60 minThese cookies are pure edible craft time, and they’re a hit at every bake sale and holiday party.
A simple shortbread dough flavored with strawberry gelatin gets shaped into little berry forms, rolled in sparkly red sugar, dipped in green sugar at the top, and finished with a dyed-green slivered almond tucked in as the stem.
They look like a bowl of jewel-toned strawberries when you pile them up, and they taste like buttery, vanilla-scented shortbread with a hint of strawberry sweetness.
Kitchen Tips
- Chill the dough for the full 30 minutes so it holds its shape when you form the berries
- Taper one end of each ball to get that classic strawberry silhouette
- Let the almonds soak long enough to absorb the green color; stir them a few times for even dyeing
- Bake until set but not browned, as browning hides the red sugar coating
Ingredients
Directions
To make stems, mix water and green food color in a shallow bowl.
Add almonds.
Allow to soak and absorb color, stirring several times.
To make cookies, beat margarine, powdered sugar, gelatin, vanilla, and salt in a large bowl with electric mixer until fluffy.
On low speed, gradually beat in flour.
Chill 30 minutes. Drain almonds on several layers of paper towels.
Heat oven to 375℉ (190℃) degrees. Have baking sheets ready.
Form dough into 48 balls, about 1 inch in diameter.
Taper one end of each to make a strawberry shape.
Roll in red sugar. Dip wider end in green sugar.
Insert an almond stem in wide end of each berry.
Place 1 inch apart on baking sheets.
Bake 11 to 12 minutes or until set but now browned.
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