Strawberry Jewels
Submitted by liltam
Tender butter cookies studded with chopped fresh strawberries and scented with nutmeg and brandy, dusted in powdered sugar. Little jewel-like bites that melt on the tongue.
YIELD
3 1/2 dozenPREP
15 minCOOK
15 minREADY
30 minThese little cookies earned their name honestly.
Rolled into one-inch balls and baked until just golden at the edges, they come out tender and crumbly with tiny pockets of chopped strawberry throughout. A whisper of nutmeg and brandy gives them a warmth that’s hard to place but easy to love.
A generous dusting of powdered sugar after they cool is the finishing touch, making them look like little snow-covered gems on the cookie tray.
The recipe insists on real butter, and it’s right to. Margarine won’t give you the same rich, melt-in-your-mouth texture.
Kitchen Tips
- Chop and drain the strawberries well before adding to the dough; excess moisture will make the cookies spread too much
- Use real butter, not margarine. The recipe specifically calls for it, and the flavor difference is unmistakable
- Bake until just lightly browned at the edges; they’ll firm up as they cool
- These ship and gift well; layer them between parchment in a tin for holiday cookie exchanges
Ingredients
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.
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