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Recipe courtesy of Smucker's

Strawberry Angel Cookies

  • Yield: 3 dozen
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
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Ingredients

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

Directions

  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.

Categories:

Cookie Sugar Fruit Strawberry

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2 Reviews
Add Your Review

Victoria H.

I guess a 10 year old bakes much better than this 58 year old because my cookies didn't turn out at all soft, and not pink like the photo shows. Now, I did make a mistake and purchased the regular Smuckers Strawberry Preserves and used 3/4 cup as it said for the sugar free or low fat. Perhaps I should have used 1 cup as it said when using the Smuckers Special Strawberry Preserves. I baked them for 11 minutes and they were a yucky beige color. When cooled they have the texture on the outside like a meringue cookie and are chewy on the inside. And yes, very, very sweet. They weren't bad I won't be making these again. I do suggest to those who might make them to add some red food coloring when mixing so that they do turn out pink as the photo portrays them.

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