Name: Glazed Strawberry Cookies
Prep time: 45 min
Cook time: 45 min
Yield: 3
Ingredients: 1 cup butter, softened -; 1-1/2 cups confectioners' sugar -; 1 large egg, room temperature -; 1-1/2 teaspoons vanilla extract -; 2-1/2 cups all-purpose flour -; 1-1/2 ounces strawberry gelatin -; 1 teaspoon baking soda -; 1 teaspoon cream of tartar -; Filling: -; 1/4 cup plus 2 tablespoons strawberry jelly -; 3/4 cup confectioners' sugar -; Icing: -; 1-1/2 cups confectioners' sugar -; 3 tablespoons 2% milk -

Ingredients for - Glazed Strawberry Cookies

1. 1 cup butter, softened

2. 1-1/2 cups confectioners' sugar

3. 1 large egg, room temperature

4. 1-1/2 teaspoons vanilla extract

5. 2-1/2 cups all-purpose flour

6. 1-1/2 ounces strawberry gelatin

7. 1 teaspoon baking soda

8. 1 teaspoon cream of tartar

9. Filling:

10. 1/4 cup plus 2 tablespoons strawberry jelly

11. 3/4 cup confectioners' sugar

12. Icing:

13. 1-1/2 cups confectioners' sugar

14. 3 tablespoons 2% milk

How to cook deliciously - Glazed Strawberry Cookies

1 . Stage

Preheat oven to 375°. In a large bowl, cream butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture.

2 . Stage

Divide dough into 4 portions. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.

3 . Stage

Preheat oven to 375°. For filling, in a small bowl, beat jelly and confectioners' sugar. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place about 1/2 teaspoon filling in center of half of the cookies. Cover with remaining cookies. Press edges with a fork to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.

4 . Stage

Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

5 . Stage

In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over cookies; let stand until set. Store in an airtight container in the refrigerator.