Fresh Strawberry Cookie

In spite of the cold and rainy days we have experienced over the past two weeks, Eckert’s strawberry plants are holding their own on the farm. Thankfully our healthy and resilient plants are loaded with ripe strawberries and we are kicking off the pick your own season on our Belleville farm this week (and very soon on our Kentucky farm).

 This week, my kids have been bravely venturing out in the rain on the golf cart with boots on and buckets in hand in search of freshly rain-washed strawberries. Last night they picked some of the most gorgeous berries I have seen so far and we decided to toss together a simple dessert. This recipe reminds me of fruit pizza I made years ago. The cream cheese spread tastes yummy with just about any kind of fruit so you can get creative as the seasons change. If you like a little shine to your fruit, you can heat up a little Eckert’s Apple Cinnamon Jelly for 30-60 seconds in the microwave and drizzle it on top of the fruit.

 If you are looking for a pretty dessert for your next shower or gathering or to add a little excitement to your dinner plan, this recipe is a winner! It is easy to assemble and downright beautiful!!

Eat well this Strawberry Season,

Angie

 Fresh Strawberry Cookie

10 to 12 baked (unfrosted) Eckert’s Sugar Cookies (about 3-inches)
8 ounces regular cream cheese, softened
1/3 cup granulated sugar or vanilla bean sugar*
About 4 cups fresh strawberries, sliced
¼ cup Eckert’s Apple Cinnamon Jelly (optional for glaze) 

Combine cream cheese and sugar in a small bowl. (Cream mixture can be covered and refrigerated for 3 days.) If refrigerated allow mixture to set out about 30 to 45 minutes before spreading on cookies. About 30 minutes before serving, spread mixture evenly over top of cookies. Arrange fruit on topping. If desired, heat jelly in a small glass bowl for 30-60 seconds in the microwave and drizzle on fruit. Serve within 1 hour.

 *Note: To make your own vanilla bean sugar, half a vanilla bean pod. Place pods in an airtight container and fill with 2 cups granulated sugar. Seal with lid. In about 2 weeks, the sugar will be ready to use. Shelf life is 8 to 9 months.