Best Tonnas Strawberry Cookies Recipes

TONNA'S STRAWBERRY REFRIGERATOR DESSERT

Steps:

• Preheat oven to 350. Press tube of cookie dough into bottom of 9x13 pan and bake for about 12 min. Cool.
• Prepare glaze: bring water, granulated sugar, and cornstarch almost to a boil and turn down to low heat and simmer until thickened slightly, about 4 minutes. Remove from heat and add gelatin. Set aside to cool.
• Mix cream cheese and confectioners sugar with mixer until blended well. Add cool whip. Blend.
• Spread cream cheese mixture on top of cooled crust.
• Pour cooled glaze mixture over sliced strawberries and stir. Pour strawberry mixture over cream cheese mixture. Store in refrigerator.

STRAWBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
• In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
• Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
• Remove from the oven and allow cooling on the tray/sheet before transferring to a wire rack to cool completely.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.