STRAWBERRY CRUNCH COOKIES
1 package white or yellow cake mix (can be sugar-free) ** NOTE: If you use a yellow cake mix, then you'll also need about 2 drops red or pink food coloring **
1/2 small package strawberry gelatin (can be sugar-free)
1 stick (8 TB) butter, melted
1 cup Rice Krispies cereal
GLAZE: 3/4 cup powdered sugar, 1 tsp strawberry gelatin mix and about 1 TB milk (or Crème Brulee or Italian Sweet Cream flavored liquid coffee creamer) : Whisk the milk into the sugar (1 tsp at a time), until smooth drizzle consistency.
SUGAR-FREE GLAZE: About 1/4 cup sugar-free vanilla frosting, plus 1 tsp sugar-free strawberry gelatin mix and about 1-2 tsp. milk or sugar-free liquid coffee creamer. In a small bowl, mix together the frosting and strawberry gelatin. Whisk in the milk (about 1/2 tsp. at a time), until smooth drizzle consistency.
Preheat oven to 350. Line baking sheets with parchment paper.
In a large mixing bowl, beat together the egg, cake mix, melted butter and strawberry gelatin mix until well blended (also the food coloring, if using). On low speed, blend in the Rice Krispies cereal until well blended.
Using a 1-1/2" cookie scoop (or heaping tablespoon), make balls on the cookie sheet. I like to roll each cookie in my hand to make a tighter ball. Then, using the bottom of a glass, press each cookie down firmly.
Bake at 350 for 9-12 minutes, or until just barely beginning to lightly brown at the bottom. Put the pan on a rack to cool for about 3-5 minutes, until removing the cookies to cool on a rack or paper. Drizzle the glaze over each cookie while still slightly warm.
Makes 2-3 dozen