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You Asked For It: Strawberry cookie recipe from Parkesdale Farms

I would love the strawberry cookie recipe from Parkesdale Farms in Plant City. Thank you.

Susan Moriarty, Tampa

Clearwater resident Debbie Carlson was going through recipes recently when she came across the strawberry cookie recipe Susan requested. This is a delicious cookie and it's easy to make. It's not too sweet and has a subtle pink color and a light strawberry flavor. The pecans add a nice crunch. These are the perfect cookie to accompany a cup of hot tea. Rather than grease my cookie sheets I used parchment paper. The bottoms of the cookies turned a lovely golden color. These cookies do not spread much so you can place them a bit closer together on the baking sheet, about an inch apart rather than the more typical 2 inches. To get evenly sized cookies, I used a small ice cream scoop. You will have perfectly sized and evenly baked cookies when using this method.

Rather than finely chopping the nuts, I used Fisher Nuts cookie pecans. They are a fine pecan perfect for this cookie. The nut should be a secondary flavor to the strawberry. Larger pieces would be overpowering.

And even when Florida strawberries are out of season, California berries are ripe and ready.

Recipe request

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• G. Cameron of Tampa sends a great big thank-you to Chef Zack Gross at Z Grille for sharing his cauliflower steak and acorn squash recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Parkesdale Farms Strawberry Cookies

1 ½ cups of granulated sugar

1 cup shortening

½ teaspoon baking soda

2 large eggs, beaten

¾ cup strawberry puree, from 1 pint of berries

3 cups sifted all-purpose flour

1 teaspoon salt

¾ cup pecans, chopped (see note)

Preheat oven to 350 degrees. In the bowl of an electric mixer, cream sugar, shortening and baking soda. Add eggs and strawberry puree and mix just until blended. Stir in flour, salt and pecans. Mix well. Drop by rounded teaspoonfuls onto greased or parchment-lined cookie sheets. Bake 15 minutes.

Remove from baking sheet to cooling rack. Cool completely before storing.

Note: Don't use rough-chopped pecans. This recipe used Fisher Nuts cookie pecans, a uniform, small-chopped size.

Makes 4 dozen.

Shared by Debbie Carlson, Clearwater

You Asked For It: Strawberry cookie recipe from Parkesdale Farms 06/07/11 [Last modified: Tuesday, June 7, 2011 4:30am]
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