For my next recipe, I knew I wanted to do a strawberry, coconut, and almond cookie, but I wasn't sure how to fill up those guys with strawberry flavor. Longtime readers will know that I've made a few berry cookies that use three forms of fruit--fresh, dried, and cooked--to deliver the yumminess. This time, though, I wanted to try something a little different because I couldn't find dried strawberries at my grocery store. But what to use? Even more fresh or cooked strawberries?
When you make berry- or fruit-flavored cookies, you always have to address the moisture factor. Fruit is wet, and cookie dough that is too wet often yields too-moist, cakey cookies, which is fine if that's what you like. But I prefer the perfect balance between chew and crunch. And so the search for an alternative ingredient for dried strawberries began.
And then it hit me: Strawberry Quik! Some pink stuff in the dry ingredients will do the trick.
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