Strawberry Jewels
Yield
3 1/2 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| ⅔ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
brandy
|
*
|
| ½ | cup |
strawberries
chop and drain |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 158 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
brandy
|
*
|
| 118 | ml |
strawberries
chop and drain |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
You must use real butter in this recipe.
Heat oven to 350℉ (180℃).
In large mixer bowl combine all ingredients except powdered sugar.
Beat at low speed, scraping bowl often, until well mixed (2-3 minutes).
Shape rounded teaspoons of dough into 1-inch balls.
Place 2 inches apart on cookie sheets.
Bake 10 to 15 minutes or until edges are lightly browned.
Cool completely; sprinkle with powdered sugar.
