1 c Sugar
1/2 c Butter or margarine
1 ts Almond extract
2 c All purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1 c Sweet Strawberries, mashed
1/2 c Chopped Walnuts
3/4 c Confectioner's Sugar

Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375~ oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45.


3 pt Fresh strawberries
1 tb Sugar
Rind of 1 orange; grated
1/2 c Orange juice
1 tb Orange liqueur, plus 1 tsp
5 oz Frozen raspberries -sweetened
1 ts Lemon juice

Carefully rinse and hull the strawberries and put them in a shallow bowl. Sprinkle over them the sugar, grated orange rind, orange juice, and 1 tablespoon of orange liqueur. Mix gently, preferably with your hands; cover and refrigerate for 2 hours. Turn the berries a few times during this marinating period.

Put the raspberries in the blender and add 1teaspoon of liqueur and the lemon juice. Blend until you have a pure of the fruit. Strain the sauce to remove the seeds. Chill. (If you have fresh raspberries available, pure in the blender 1 cup of the berries, plus 1/4 cup sugar and the liqueur and lemon juice.)

About 15 minutes before serving, remove the strawberries from the marinade, either with a slotted spoon or your hands. (The marinade can be frozen for this or other dessert sauces.) Place the berries in a deep serving bowl, pour the raspberry sauce over them, and mix carefully again.


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