Strawberry Cream Cookies

• FOR COOKIES
• 2 cups Flour
• 2-1/2 teaspoons Strawberry Jello Mix (from A 4 Serving Box)
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 11 Tablespoons Unsalted Butter, At Room Temperature
• 2/3 cups Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cups Milk
• 2 cups Strawberry Milkshake Whoppers, Chopped (Measured Before Chopping)
• _____
• FOR FROSTING:
• 1/2 cups Unsalted Butter
• 1 cup Confectioners Sugar
• Remaining Jello Mix From Package Above

1. Preheat oven to 350F.
2. To make the cookies:
3. Mix together the flour, Jello mix, baking powder and salt. Set aside.
4. Cream the butter and sugar together in a large bowl on medium speed for 3 minutes. Add the eggs, one at time, beating for 1 minute after each addition. Add the vanilla. Reduce mixer speed to low and and add half of the dry ingredients, mixing until just incorporated. Mix in the milk and remaining dry ingredients just until they are incorporated. Mix in the chopped malt balls by hand.
5. Drop the dough by tablespoonfuls onto an ungreased cookie sheet. Bake for 10 minutes. Let cookies rest on the sheet for 2 minutes and then move to a cooling rack.
6. To make the frosting:
7. Mix the butter, remaining Jello mix and sugar on low speed until well mixed. A small amount of milk can be added to make the frosting thinner.
8. Sandwich cookies together with a dollop of frosting. Store cookies in the fridge in an airtight container for 1 week.
9. Makes 30 cookies or 15 sandwich cookies.

for, flour, strawberry jello mix, baking powder, ubc, butter, sugar, eggs, vanilla, ubc, strawberry, butter, confectioners sugar, remaining jello mix

Taken from tastykitchen.com/recipes/desserts/strawberry-cream-cookies/ (may not work)