LEMOINE FAMILY RECIPES
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BOWL OF BERRIES COOKIES - Barb Smolinski

THE STEMS 1/4 cup water 1-2 drops green food color 2 oz slivered almonds, blanched THE COOKIES 1 cup butter or margarine 1/2 cup powdered sugar 1/2 pkg strawberry jello 1 tsp vanilla extract 1/4 tsp salt 2 cups flour red colored sugar green colored sugar

For the stems; mix water and green food color in a shallow bowl. Add almonds. Allow to soak and absorb color stirring several times. For the cookies; beat butter, powdered sugar, gelatin, vanilla and salt in a large bowl with electric mixer until fluffy. On low speed, gradually beat in the flour. Chill 30 minutes. Heat oven to 375 degrees. Drain almonds on several layers of paper towels. Form dough into 1 inch balls. Taper one end to make a strawberry shape, roll in red sugar. Dip wider end in green sugar and insert an almond stem. Place 1 inch apart on baking sheets. Bake 10 to 12 minutes until set but not browned. Cool on wire rack. Yield: approximately 4 dozen.