Strawberry Cream Cookies

I love findings new ways to use ordinary ingredients and this recipe is a result of that. I was looking through my pantry, seeing what I had to work with, when I came across a box of strawberry Jello. I’m not sure how long it had been there, but I know it was a long time. I knew I wasn’t going to be craving Jello anytime soon, so I decided use it for making cookies. Both the cookies and the frosting use Jello. I also stirred Strawberry Milkshake Whoppers into the batter since I wanted these cookies to have a little “crunch” in addition to the strawberry flavor.

These cookies are a little cakey which is complimented nicely by the crunchy malt balls. They taste great served chilled with a glass of cold milk!

Ingredients

Makes about 30 single cookies, or 15 sandwich cookies

For cookies:

• 2 cups all-purpose flour;
• 2 teaspoons strawberry Jello mix (from a 4 serving box);
• 1 1/2 teaspoons baking powder;
• 1/4 tsp salt;
• 11 tablespoons unsalted butter, at room temperature;
• 2/3 cup sugar;
• 2 eggs;
• 1 teaspoon vanilla extract;
• 1/4 cup milk;
• 2 cups chopped Strawberry Milkshake Whoppers.

For frosting:

• 1/4 cup soft spread butter or margarine;
• Remaining Jello mix;
• 2 cups confectioners sugar.

To make the cookies:

1. Preheat oven to 350.
2. Mix together the flour, jello mix, baking powder and salt. Set aside.
3. Cream the butter and sugar together in a large bowl on medium speed for 3 minutes. Add the eggs, one at time, beating for 1 minute after each addition. Add the vanilla. Reduce mixer speed to low and and add half of  the dry ingredients, mixing until just incorporated. Mix in the milk and remaining dry ingredients just until they are incorporated. Mix in the chopped malt balls by hand.
4. Drop the dough by tablespoonfuls onto an ungreased cookie sheet. Bake for 10 minutes. Let cookies rest on sheet for 2 minutes and then move to cooling rack.

To make the frosting:

1. Mix the butter, remaining Jello mix and sugar on low speed until well mixed.
2. Sandwich cookies together with a dollop of frosting. Store cookies in the fridge in an airtight container for 1 week.