Type what you have

Ingredients

• ✓ pecan shortbread cookie
• butter
• almond
• strawberry
• sugar
• cornstarch
• water
• almond extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crushed cookies, melted butter, and almonds in a small bowl; press into the bottom and up the sides of a 9-inch pie plate.
3. 3 Bake in the preheated oven for 8 minutes. Cool completely.
4. 4 Mash enough strawberries to equal 1 cup. Combine sugar and cornstarch in a 2-quart saucepan; stir in 1 cup mashed strawberries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil, 8 to 15 minutes. Boil for 1 minute; remove from heat. Stir in almond extract and salt; cool for 10 minutes.
5. 5 Fill cooled crust with remaining fresh strawberries; pour cooked strawberry mixture over berries. Refrigerate for at least 3 hours.

By Ruth

Ingredients

• ✓ pecan shortbread cookie
• butter
• white sugar
• canning jar
• lid
• strawberry
• cream cheese
• white sugar
• lemon juice
• heavy cream

Instructions

1. 1 Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.
2. 2 Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
3. 3 Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

By RuthE