Strawberry Nut Drops
Submitted by tubelight
Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.
YIELD
3 dozenPREP
20 minCOOK
30 minREADY
1 hrsFresh strawberries in a cookie batter might sound unusual, but the result is soft, cake-like, and full of fruity flavor.
Mashed berries replace some of the liquid in the dough, giving each cookie a tender, almost muffin-like crumb with a natural pink blush. Almond extract deepens the berry flavor in a way vanilla can’t, and chopped walnuts add crunch in every bite.
The glaze is where it all comes together: reserved crushed strawberries stirred into confectioners’ sugar for a thin, glossy coating that dries slightly tacky on top.
They look and taste like something from a fancy tea room, but they’re really just simple drop cookies.
Kitchen Tips
- Reserve 2 tablespoons of the crushed berries with their juices before adding the rest to the batter; you’ll need them for the glaze
- These cookies are soft, not crispy; don’t overbake looking for crunch
- Space them a full 2 inches apart on the sheet; the fruit makes the dough spread more than a standard cookie
- The glaze can go on while the cookies are warm or cool; warm cookies absorb more, cool cookies get a shinier finish
Ingredients
Directions
Remove 2 tablespoon of the crushed strawberries with juice and set aside.
Cream sugar, butter, and almond extract until creamy.
Beat in egg.
Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries.
Stir in walnuts.
Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2 inches apart.
Bake in 375℉ (190℃) F oven for 12 to 14 minutes.
Mix reserved berries with about ¾ cup confectioners sugar to make a thin glaze and spread over warm or cold cookies.
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