PILLSBURY STRAWBERRY COOKIES RECIPES

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough. Stir or knead in cream cheese, flour and 1/2 teaspoon of the vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, remaining 1/4 teaspoon vanilla and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency. Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.