Smuckers Strawberry Angel Cookies Recipes

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

STRAWBERRY ANGEL COOKIES

Steps:

• HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
• BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• TIP: Store between sheets of wax paper to keep from sticking together.

ANGEL COOKIES

Steps:

• Beat shortening and 1 1/2 cups sugar at medium speed until fluffy.
• Add eggs and extracts; beat until blended.
• Combine dry ingredients,gradually add to creamed mixture, beating well.
• Cover and chill at least 1 hour.
• Shape dough into 1-inch balls.
• Roll balls in 1/4 cup of sugar.
• Place on ungreased cookie sheets.
• Bake at 350° for 8-9 minutes, until barely golden.
• Let cool 2 minutes on sheets.
• Transfer to wire racks to completely cool.

STRAWBERRY ANGEL COOKIES (SMUCKER'S)

Steps:

• 1. Heat oven to 325 degrees. Coat baking sheet with cooking spray, or line with parchment paper.
• 2. Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
• 3. BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
• 4. TIP: Store between sheets of wax paper to keep from sticking together.

ANGEL COOKIES

Steps:

• Cream butter and shortening.
• blend sugars, add egg.
• Mix Flour and baking soda and cream of tartar.
• Add vanilla.
• Drop dough by spoonfuls on cookie sheet.
• Press down.
• Put fork in sugar before pressing.
• Bake at 325 degrees for 10 to 15 minutes.

STRAWBERRY ANGEL COOKIES

Steps:

• Mix on low cake mix and strawberry preserves on low until cake mix is moistened. Mix another minute.
• Stir in chocolate chips.
• Drop by teaspoonfuls onto cookie sheets sprayed with no stick cooking spray.
• Bake at 325 degrees 10-12 minutes until tops are lightly browned.
• Cool on cookie sheets 1 minute. Transfer to cooling racks until fully cooled.
• Store with wax paper between layers to prevent sticking.

BONNIE'S STRAWBERRY ANGEL COOKIES

Steps:

• 1. Pre-heat the oven to 325 degrees. Use parchment paper for easy cleanup, spray lightly with Pam.
• 2. Beat together the cake mix and the preserves. DO NOT ADD WATER! Using the low speed on the hand mixer, beat for one minute until evenly moistened. It looks dry, but it isn't. Beat one more minute, then add the chocolate mini chips and stir with a wooden spoon until evenly distributed. Drop by rounded measuring tablespoons onto the parchment paper, 2 inches apart. (I sprayed my measuring spoon with Pam; the dough is sticky) Press 4 mini chips into each cookie before baking.
• 3. bake 10 to 12 minutes. Do not overcook. Cool 1 minute on the baking sheet. Place on a cooling rack to cool completely. Cookies will be soft and chewy.
• 4. Store between sheets of wax paper to keep from sticking together.
• 5. WHAT TO EXPECT: My first instinct was to brown the cookies. If you do that, they will no longer be pink and they get hard and tough. This is angel food, and it should be soft and pillowy. So don't exceed the baking time. The reason for the "don't use full sugar preserves" is that it makes the recipe overly sweet. Enjoy!

ANGEL COOKIES

Steps:

• Preheat oven to 350.
• In a large mixing bowl, sift together flour, powdered sugar and salt.
• Add shortening, vanilla and chocolate chips and mix on low speed until just blended.
• On floured countertop, roll dough into 1-inch cylinders.
• Refrigerate dough for at least 30 minute or until firm enough to slice.
• Line cookie sheets with parchment paper.
• Remove dough from refrigerator and cut in 1/2 inch thick slices.
• Place cookies on prepared cookie sheet and bake for about 10 minute.
• Remove from oven and cool on wire rack.
• Note: Food coloring can be added to batter to liven up the color of the cookies.