Strawberry Jewels shine in summer

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Jason Rakip

of South Park was searching for a recipe for strawberry crinkle cookies.

   
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Strawberries start to ripen on local farms

   

"They are similar to chocolate crinkles with confectioners' sugar but with strawberry flavoring instead of cocoa," he wrote.

Helen Lamison of Carnegie was quick to respond with a recipe for Strawberry Jewels made with fresh strawberries. Fresh strawberries? These cookies had to be good. They are tasty, but there wasn't a hint of strawberry flavor. We think the recipe wasn't the problem -- it was the strawberries. These cookies need fresh, juicy strawberries. We're going to give this recipe another shot when the local strawberries are ready, which should be this weekend.

Patricia Moeslein of Baldwin Borough also responded to Jason Rakip's request: "I have made chocolate crinkle cookies and have several recipes. The one I used the most is made from chocolate cake mix. After reading his request, I wondered why I couldn't substitute a box of strawberry-flavored cake mix for the chocolate. I gave it a try. My family was pleased with the results." So were we.

Strawberry Jewels

  • 2 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup butter, softened (do not use margarine)
  • 1 egg
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon brandy extract
  • 1/2 cup strawberries, chopped and drained
  • Confectioners' sugar

Preheat oven to 350 degrees.

In a large mixing bowl combine all ingredients except confectioners' sugar. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes. Refrigerate dough at least 25 minutes to make it easier to handle. With lightly floured hands, roll rounded teaspoons of dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheet. Bake 10 to 15 minutes or until edges are lightly browned. Cool completely. Sprinkle with sugar.

Makes about 31/2 dozen cookies.


Strawberry Crinkle Cookies

  • 1 box strawberry-flavored cake mix
  • 1/2 cup oil
  • 2 tablespoons water
  • 2 eggs

Combine all ingredients. Chill the dough about 1 hour to make it easier to handle. Shape the dough into 1-inch balls. Place on a slightly greased cookie sheet 2 inches apart. Bake for 10 to 12 minutes.

Makes about 4 dozen cookies.


Requests

Lynda Page of Squirrel Hill: "I am looking for a pound cake recipe. I believe it was in The Pittsburgh Press. It was called Holiday Pound Cake. It has apricot liqueur in it with butter, orange, lemon and vanilla extracts. I lost the recipe, have tried to remember the ingredients and tore up my cookbooks looking for it. I am hoping someone has it."

Jennifer Panchalk of Franklin Park: "I am looking for the best chocolate chip cookie recipe in Pittsburgh, first choice being from Dormont Bakery, a very close second the recipe from Eat'n Park. These are the most amazing chocolate chip cookies I've had. Any help would be greatly appreciated."

Jeanne Mazur of West View: "I am looking for a recipe for peanut butter brownies. I am dating myself, but the ones I longingly remember were from Mosside Elementary in Monroeville, which I attended from 1971-77. The brownie was peanut butter with a cake-like consistency, and the frosting was also peanut butter -- it was very sweet. If anyone had this recipe, or one similar, I would appreciate it.

"I also have a comment about the food section. I wish it could be bigger! I remember when it was its own section, six or eight pages of articles and recipes. Now you have maybe three or four pages. I also find the new recipe format a little difficult to read."


Write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222, or e-mail to aburnett@post-gazette.com .


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