Strawberry Flip Cookies

Strawberry Flip Cookies

Adapted from “Peach Cobbler Murder” by Joanne Fluke
Yield: 7 to 8 dozen cookies

1 cup melted butter
1 cup granulated sugar
2 beaten eggs
1/3 cup strawberry jam, preferably seedless
1 teaspoon strawberry or vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups chopped pecans
3 cups all-purpose flour
confectioner’s sugar, for rolling the cookies
1 bag frozen strawberries

Preheat oven to 375 degrees F.

Melt the butter and add the granulated sugar. Then add the eggs and the strawberry jam; mix well. When the jam is fully incorporated, add the extract, baking powder and baking soda. Mix well. Stir in the chopped pecans and flour.

Roll dough balls with your hands about the size of unshelled walnuts. If the dough is too sticky, chill it for about twenty or thirty minutes. Roll the dough balls in confectioner’s sugar and place them on a greased cookie sheet, 12 per sheet. Make a deep thumbprint in the center of each cookie.

While the strawberries are still partially frozen, cut them in half lengthwise. Place a strawberry half, cut side down, in each of the thumbprints in the cookies.

Bake at 375 degrees F for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then transfer to a wire rack. Dust the cookies with confectioner’s sugar before serving.

NOTES: I added a bit of red food coloring to make the cookies really appear strawberry-colored. You can substitute fresh strawberries for the frozen.

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