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White Chocolate Strawberry Fudge Drops

white-chocolate-strawberry-fudge-drops

Cook Time: 12 Min

Yield: 5 Servings

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Ingredients

  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. sugar
  • 1 large egg
  • 1/2 C. buttermilk*
  • 1/2 C. Polaner® Strawberry All Fruit
  • 1 3/4 C. all-purpose flour
  • 6 Tbsp. unsweetened cocoa powder
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 1/2 C. white baking chips

Directions

  1. HEAT oven to 350ºF. Spray baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. Beat shortening, sugar and egg in medium bowl at medium speed of electric mixer until well blended. Beat in buttermilk and preserves.
  3. COMBINE flour, cocoa, baking soda and salt. Add to creamed mixture at low speed until blended. Stir in baking chips.
  4. DROP rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until tops spring back when pressed lightly. Cool 1 minute on cookie sheet. Cool completely on wire rack.
  5. *To substitute for buttermilk: Stir together 1 1/2 tsp. lemon juice or vinegar plus enough milk to make 1/2 cup. Wait 5 minutes before using.

White Chocolate Strawberry Fudge Drops

white-chocolate-strawberry-fudge-drops

Cook Time: 12 Min

Yield: 5 Servings

Ingredients

  • 2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. sugar
  • 1 large egg
  • 1/2 C. buttermilk*
  • 1/2 C. Polaner® Strawberry All Fruit
  • 1 3/4 C. all-purpose flour
  • 6 Tbsp. unsweetened cocoa powder
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1 1/2 C. white baking chips

Directions

  1. HEAT oven to 350ºF. Spray baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. Beat shortening, sugar and egg in medium bowl at medium speed of electric mixer until well blended. Beat in buttermilk and preserves.
  3. COMBINE flour, cocoa, baking soda and salt. Add to creamed mixture at low speed until blended. Stir in baking chips.
  4. DROP rounded tablespoonfuls 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until tops spring back when pressed lightly. Cool 1 minute on cookie sheet. Cool completely on wire rack.
  5. *To substitute for buttermilk: Stir together 1 1/2 tsp. lemon juice or vinegar plus enough milk to make 1/2 cup. Wait 5 minutes before using.

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