Recipe courtesy of Smucker's

Strawberry Angel Cookies

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  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 3 dozen
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Crisco® Original No-Stick Cooking Spray

 1 (16 oz.) package Pillsbury® Angel Food Cake

 3/4 cup Smucker's® Strawberry Sugar Free Preserves

 OR 3/4 cup Smucker's® Low Sugar™ Reduced Sugar Strawberry Preserves

 OR 1 cup Smucker's® Special Recipe Strawberry Preserves

 3 tablespoons mini semi-sweet chocolate chips


  1. HEAT oven to 325 degrees F. Coat baking sheet with no-stick cooking spray.
  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.
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