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To make the cookies: To the bowl of a standup mixer, add the butter, granulated sugar, powdered sugar and salt. Beat until light and fluffy, about 3 minutes. Add the egg, egg yolk, vanilla paste.
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Add the eggs, and extracts and mix together until combined. Take all the dry ingredients; strawberry and vanilla powder, flour and baking powder, and mix into the wet ingredients to create a cookie dough. Use a spoon or 3×3 inch scooper to create large balls of dough.
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Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top. Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours. Cut bars into 6x6 rows.
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Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. STEP 6: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Bake the strawberry crunch cookies for 10-12 minutes or until the edges are golden brown.
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For Traditional Strawberry Topping (OVEN BAKE METHOD): Preheat oven to 350-degrees F; line a large baking sheet with parchment paper and set aside. Add Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Sprinkle the strawberry Jell-O powder over the Oreos. Pulse twice to combine.
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Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}.
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How to Use Strawberry Crunch. Add it as a topping to strawberry ice cream. Stir it into yogurt. Strawberry hot chocolate bombs with white chocolate. Roll it onto a vanilla ice cream sandwich. Decorate the sides of a cake. Sprinkle it on top of cupcakes. My favorite way to use strawberry crunch is with my homemade strawberry crunch cake.
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For the best results, make sure you use freeze-dried strawberries and not dehydrated strawberries. 16 golden Oreo cookies. 1 ounce freeze dried strawberries (1 cup) 4 tablespoons butter, melted. Place the cookies and freeze-dried strawberries into a re-sealable plastic bag and crush them with a rolling pin.
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Add in the powdered sugar and beat to combine. Add a splash of milk or coffee creamer if the buttercream is too thick. Spread the frosting carefully on the cookies. Next, make the strawberry crunch topping. In a large ziplock bag crush the oreos into crumbs. Add the oreo crumbs, jello mix and butter to a bowl and stir to combine.
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Bake the Cookies and Assemble. Preheat oven to 350°F. To a large mixing bowl, add the strawberry cake mix, eggs, and vegetable oil. Combine with a rubber spatula until a dough forms. Line a baking sheet with parchment paper. Scoop out the dough using an ice cream scoop, about 1/4 cup portions.
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Step Five: Use a 3-tablespoon cookie scoop or your hands to roll out the cookie dough balls. This recipe makes 10-12 BIG cookies! If you wish to make smaller ones, measure out about 2 teaspoon dough balls. Chill the cookie dough balls in the fridge for 30 minutes before baking.
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Pour onto a plate and spread into a single layer. Preheat oven. Preheat oven to 350 ° F. Make Cookie Batter. In mixer, cream together butter and both sugars. Add eggs, one at a time. Make sure each egg is incorporated before adding next. Make them pink and strawberry. Add in strawberry extract.
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In a medium to large mixing bowl, stir the strawberry powder into the crushed cookies and stir in the melted butter, combining the ingredients. Lay out on baking sheet to dry into crumble or bake. Add melted butter. And combine. If desired, bake the strawberry crumble for a crisper texture.
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Step 4: Slowly add the dry ingredients until just incorporated. Step 5: Using a food processor or a high-speed blender, pulse the strawberries until a fine powder forms. Step 6: Fold the strawberry powder into the cookie dough. Step 7: Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above.
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Instructions. Make the strawberry crunch topping by pulsing the golden Oreos in a food processor . Add the strawberry jello and pulse a few times . Add the melted butter and pules a few time. Pour into a bowl and set aside . IN a large mixing combine the cake mix , oil and beaten eggs. Mix until combined.
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STEP 4: BAKE AND MAKE THE FROSTING. Place the rolled dough onto the baking sheet 2 inches apart (Photo #2 and #3). Bake for 10-12 minutes or according to the package instructions. While the cookies are in the oven, place the ingredients for the frosting in a small bowl and mix together for about 2 minutes.
