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Strawberry Cookie Cakes

Delicious little cookie cakes are made all the better with the inclusion of our Strawberry Rhubarb Preserves.

Ingredients

  • 1/2 cup Almonds, blanched
  • 1 1/4 cups Breadcrumbs, unseasoned
  • 1 cup Flour
  • 3/4 cup Baking powder
  • 3/4 cup Butter, softened
  • 3/4 cup Sugar
  • 2 large Eggs
  • 1 tsp. Almond extract
  • 1/4 cup Robert Rothschild Farm Strawberry Rhubarb Preserves
  • 2/3 cup Confectioner's sugar
  • 1 tsp. Fresh lemon juice
  • 1 tsp. Water
  • 1/4 cup Robert Rothschild Farm Strawberry Rhubarb Preserves, for icing
  • Directions
    1. Preheat oven to 325 degrees F. Grease 12 standard-sized muffin pan cups or line with paper|n| liners. In a blender or food processor fitted with a metal blade, process nuts until finely ground.
    2. Mix together breadcrumbs, flour, wafer crumbs, and baking powder. Stir in ground nuts.
    3. Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in almond extract. At low speed, gradually beat flour mixture into butter mixture until a dough forms.
    4. On a floured surface, gather dough into a large ball. Roll dough into a rope; cut into 12 equal pieces. Shape each piece into a ball. Place balls in prepared muffin-pan cups. Make a small indentation in top of each ball. Fill each ball with 1 teaspoon Strawberry Rhubarb Preserves. Bake cakes until tops are firm and lightly golden (25-30 minutes). Transfer pan to a wire rack to cool for 10 minutes. Place cakes on rack to cool completely.
    5. To prepare icing, mix together confectioner's sugar, lemon juice, and water. Using the tip of a teaspoon or a pastry bag fitted with piping tip, pipe cing in a circle on top of each cake. Let cakes stand until icing is set 20 minutes. Spoon 1 heaping teaspoon Strawberry Rhubarb Preserves inside each circle of icing.

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