Type what you have

Ingredients

• ✓ red decorator sugar
• strawberry flavored gelatin
• sweetened condensed milk
• coconut
• vanilla extract
• green decorator sugar
• almond

Instructions

1. 1 Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
2. 2 Roll into small balls and shape into strawberries; roll in red sugar crystals.
3. 3 Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

By Annette

Ingredients

• ✓ red decorator sugar
• pecan
• coconut
• strawberry flavored gelatin
• sweetened condensed milk
• vanilla extract
• almond
• green food coloring

Instructions

1. 1 Place pecans, coconut, and gelatin in a large bowl. Stir in condensed milk and vanilla; mix well to combine. Cover and chill for one hour.
2. 2 Shape mixture into "strawberries" and roll in red sugar. Tint sliced almonds with green food coloring and insert on the top of the "strawberries" to form leaves.

By Martha

Ingredients

• ✓ red decorator sugar
• butter
• white sugar
• cream cheese
• vanilla extract
• egg
• all-purpose flour
• red food coloring
• confectioners' sugar
• water
• yellow food coloring

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
2. 2 In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
3. 3 Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
4. 4 When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
5. 5 Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
6. 6 Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.

By SUGARPLUMSCOOKIES

Ingredients

• ✓ red decorator sugar
• butter
• confectioners sugar
• salt
• nutmeg
• egg yolk
• all-purpose flour
• maraschino cherry

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cream together the butter, sugar, salt, nutmeg and egg yolk. Add the flour a little at a time until mixture is stiff.
3. 3 Place onto floured board and knead lightly until the dough begins to crack.
4. 4 Roll out 1/4 inch thickness and cut into desired shapes.
5. 5 Place on un-greased cookie sheet, decorate with colored sugar crystals and maraschino cherries.
6. 6 Bake for 10 minutes or until golden brown.

By Lori G