Pillsbury Bake-Off Countdown: Cranberry-Orange Baklava Pinwheels

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Baklava is already pretty great, but when you make it easy and even more interesting, it's a true winner. It's one of the finalists in the Pillsbury Bake-Off; as the recipe creator, Carrie Hudkins, of Wichita Falls, TX, says, "Change up classic Greek baklava with an easy, flaky Pillsbury® pie crust version drizzled with honey."

Well, ok! Here's how you do it.

Cranberry-Orange Baklava Pinwheels

20 servings

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 tablespoons LAND O LAKES® Butter, melted
• 1 1/4 cups sweetened dried cranberries (6 oz)
• 1 cup Fisher® Chef's Naturals® Chopped Pecans
• 1/2 cup sugar
• 2 teaspoons McCormick® Ground Cinnamon
• 1 tablespoon grated orange peel
• 1 LAND O LAKES® Egg
• 2 tablespoons water
• 1/2 cup honey

Procedure

1. Heat oven to 400°F. Line cookie sheet with cooking parchment paper or lightly spray with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; press each into 10 1/2-inch square. Brush squares with melted butter.
2. In food processor, place cranberries, pecans, sugar, cinnamon and orange peel. Cover; process with on-and-off pulses until mixture is finely chopped. Spread half of mixture on each pie crust square.
3. Roll up each pie crust into a log; pinch edge tightly to seal. In small bowl, beat egg and water until blended. Brush egg mixture over each log. Using serrated knife, cut each log into 10 slices. Place slices, cut sides up, 1 inch apart on cookie sheet; replacing any filling. Reshape slices, if necessary.
4. Bake 12 to 15 minutes or until golden brown. Immediately remove pinwheels on parchment from cookie sheet to cooling rack. Spoon about 1 teaspoon honey on each slice. Serve warm or cool.

Pillsbury Bake-Off Countdown: Pumpkin Ravioli with Salted Caramel Whipped Cream

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Ravioli is awesomer when it's filled with dessert. Case in point? Pumpkin Ravioli. With. Salted Caramel. Whipped Cream. It tastes even better without the periods inserted, but I needed to pause to take bites and swallow. You understand, right?

Or, as the invenotor Christina Verrelli of Devon, PA says, "Create a sweet new twist on pumpkin ravioli with flaky crescent dough, cream cheese and caramel sauce."

Pumpkin Ravioli with Salted Caramel Whipped Cream

Makes: 12 (2 ravioli each) servings

4 tablespoons butter, melted

2 packages (3 oz each) cream cheese, softened

1/2 cup canned pumpkin

1 egg Yolk

1/2 teaspoon vanilla Extract

1/4 cup sugar

5 tablespoons All Purpose Flour

1/2 teaspoon McCormick® Pumpkin Pie Spice

1/3 cup chopped Pecans, finely chopped

2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 cup heavy whipping cream

1/8 teaspoon salt

5 tablespoons Hershey’s® caramel syrup

4 tablespoons McCormick Cinnamon Sugar

1. Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
2. Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14x12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3x2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
3. Bake 9 to 14 minutes or until golden brown.
4. Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
5. Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
6. To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.

Pillsbury Bake-Off Countdown: Dark Cherry-Chocolate Breakfast Pastry

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

I just want to tell you, I would wake up at 3 a.m. every day if you made me this.

Any takers?

"Wake up sleepyheads with a new breakfast pastry. Six quick ingredients turn Pillsbury crusty French loaf into a fresh fruit chocolate treat", describes this sweet treat the inventor, MaryAnne Salaway of Harveys Lake, Pennsylvania.

Dark Cherry Chocolate Breakfast Pastry

8 servings

• 1 can Pillsbury® refrigerated crusty French loaf
• 4 tablespoons Butter
• 1 teaspoon grated orange peel
• 1 cup halved pitted dark sweet cherries*
• 1/4 cup Hershey’s mini chips semi-sweet chocolate baking chips
• 1/4 cup Smucker's Sweet Orange Marmalade

1. Heat oven to 350°F. Lightly spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough in pan; press dough to cover pan. In small microwavable bowl, microwave 2 tablespoons of the butter on High 15 seconds or until melted. Stir in orange peel. Brush butter mixture over dough.
2. Press 1/2 cup of cherries into half of dough, covering a 10x7 1/2-inch area. Sprinkle mini chips over cherries. Fold plain side of dough over cherries. Pinch edges of dough to seal. Cover top of folded dough with remaining cherries; press into dough.
3. In small microwavable bowl, microwave remaining 2 tablespoons of butter and marmalade on High 15 to 30 seconds or until butter is melted; stir to blend well. Carefully brush mixture over cherries and dough.
4. Bake 20 to 30 minutes or until golden brown. Cool on cooling rack 15 minutes.
5. Cut into 8 servings. Serve warm.

Pillsbury Bake-Off Countdown: Chocolate-Dipped Peanut Butter Empanadas

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Wow. Chocolate-Dipped Peanut Butter Empanadas: how awesome are these? Like the love child of pie, peanut butter cup, and pierogi (at least visually), these are a whimsical entry in the Pillsbury Bake-off!

"Partner cookie dough and pie crust for an indulgent treat dipped in peanut butter and rich chocolate," says inventor Susan Hubickey of West Chester, Pennsylvania.

Chocolate-Dipped Peanut Butter Empanadas

24 empanadas

• 1roll Pillsbury® refrigerated peanut butter cookie dough
• 4oz (half of 8-oz package) cream cheese, softened
• 3Pillsbury® refrigerated pie crusts (from 2 boxes), softened as directed on box
• 1LAND O LAKES® Egg, beaten
• 1bag (10 oz) Reese's® peanut butter baking chips
• 4tablespoons Crisco® All-Vegetable Shortening
• 1bag (12 oz) Hershey's® semi-sweet chocolate baking chips
• 1teaspoon powdered sugar

1. Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.
2. Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.
3. Spoon scant 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.
4. Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
5. Meanwhile, in small microwavable bowl, microwave peanut butter chips and 2 tablespoons of the shortening on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Dip 1 corner of each empanada into melted chips on an angle, creating a diagonal line. Place on waxed paper; let stand 10 minutes or until coating is set.
6. Meanwhile, in small microwavable bowl, microwave chocolate chips and remaining 2 tablespoons shortening on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Holding undipped corner, dip the peanut butter-coated empanadas into melted chocolate on opposite angle so that some peanut butter coating is still visible. Refrigerate 10 minutes or until chocolate is set. Sprinkle with powdered sugar. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Chewy Peanut Butter-Caramel Bars

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

What happens when Millionaire's shortbread meets peanut butter? Total deliciousness, that's what!

And these ones are not only delicious but quite easy to prepare, says Sandra Hilbert of Fort Littleton, PA, who invented this recipe for the Pillsbury Bake-Off: "Pillsbury sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!"

Chewy Peanut Butter-Caramel Bars

36 Bars

• 1package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 1/2cup LAND O LAKES® Butter
• 1can (14 oz) Eagle Brand® Sweetened Condensed Milk
• 1cup packed light brown sugar
• 1cup granulated sugar
• 1 3/4cups graham cracker crumbs
• 1bag (11.5 oz) Hershey's® milk chocolate baking chips
• 1/2cup Jif® Creamy Peanut Butter
• 1/2cup finely chopped Fisher® Dry Roasted Peanuts

Procedure

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
2. Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
3. Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
4. In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Spiced Chocolate Cupcakes with Caramel Buttercream

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

Clearly, Lori Falce of Osceola Mills, PA, is sort of a genius. Because she takes a chocolate-caramel cupcake, which is already a pretty perfect food, and makes it better in her recipe for Spiced Chocolate Cupcakes with Caramel Buttercream. As she puts it: "Surprise! There's a cayenne kick hiding in these fudgy brownie cupcakes smothered in a delightful caramel and whipped cream frosting".

NOM. Here's how you make 'em.

Spiced Chocolate Cupcakes with Caramel buttercream

Makes 18 cupcakes

• 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
• 1/2 cup Canola Oil
• 1/4 cup water
• 1 teaspoon vanilla Extract
• 1/4 teaspoon cayenne Pepper
• 3 eggs
• 2 1/2 teaspoons ground Cinnamon
• 1/4cup granulated sugar
• 3/4 cup butter, softened
• 3/4 cup Hershey’s® caramel syrup
• 3 cups powdered sugar
• 1/4 cup heavy whipped cream, if desired*
• 18 Hershey's® Mini Kisses® milk chocolates

1. Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, stir brownie mix, oil, water, vanilla, cayenne and eggs 50 strokes with spoon. Divide batter evenly among cups. In small bowl, mix 2 teaspoons of the cinnamon and granulated sugar. Sprinkle evenly over batter in cups.
2. Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3. In large bowl, beat butter, 1/2 cup of the caramel syrup and remaining 1/2 teaspoon cinnamon with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. *For softer frosting, add whipping cream 1 tablespoon at a time for desired spreading consistency. Frost cupcakes; drizzle each with scant teaspoon caramel syrup. Top each cupcake with 1 milk chocolate candy. Store covered in refrigerator.

Pillsbury Bake-Off Countdown: Luscious Caramel-Brownie Bites

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

First off, yum.

Second off, someone from Portland, OR, employs corn syrup in a recipe? I will confess, this made me feel better about myself, because I am not adverse to using corn syrup, and it proves that not everyone in the Northwest is living the Portlandia-life.

Third off, YUM again: here's a recipe, contributed by Marjean Bigelow of Portland, Oregon, for "Luscious Caramel-brownie bites". As she says, "Double desserts are doubly good! Bake brownies in flaky pie crust and then double the indulgence with ganache and caramel!". Here's the recipe.

Luscious Caramel-brownie bites

makes 36

• 1bag (14 oz) caramels, unwrapped
• 1/2cup whipping cream
• 1box Pillsbury® refrigerated pie crusts, softened as directed on box
• 1/2cup Fisher® Chef’s Naturals® Chopped Pecans, finely chopped
• 1box (15.9 oz) Pillsbury® Chocolate Extreme Premium Brownie Mix
• 1/3cup Crisco® Pure Canola Oil
• 3tablespoons water
• 1LAND O LAKES® Egg
• 2/3cup Hershey's® semi-sweet chocolate baking chips
• 1tablespoon light corn syrup

Procedure

1. In medium microwavable bowl, microwave caramels and 1/4 cup of the cream on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.
2. Meanwhile, spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.
3. Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.
4. Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking racks. Cool completely, about 30 minutes.
5. Meanwhile, to make ganache glaze, in small microwavable bowl, microwave remaining 1/4 cup cream and chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.
6. Microwave reserved caramel mixture on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon caramel mixture. Store loosely covered in refrigerator.

Pillsbury Bake-Off Countdown: Orange Marmalade Cornmeal Muffins

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

"Good morning! Get a triple hit of orange in sweet homemade muffins and a special orange butter." Paula Mahagnoul of Sioux Falls, South Dakota

Makes 6 very freaking large muffins.

Orange Marmalade Cornmeal Muffins

Muffins

• 1/2cup LAND O LAKES® Butter, softened
• 1/2cup Smucker’s® Sweet Orange Marmalade
• 1LAND O LAKES® Egg
• 1tablespoon grated orange peel
• 1/2teaspoon McCormick® Pure Orange Extract
• 1/8teaspoon kosher (coarse) salt
• 1/3cup yellow cornmeal
• 2teaspoons baking powder
• 2/3cup orange juice
• 1 1/4cups Pillsbury BEST® All Purpose Flour

Candied Orange Peel

• Peel from 1 large orange
• 3tablespoons granulated sugar
• 1/4cup water

Glaze

• 3/4cup powdered sugar
• 2tablespoons orange juice

Orange Butter

• 6 tablespoons butter, softened
• 1/4cup Smucker’s® Sweet Orange Marmalade

1. Heat oven to 350°F. Spray 6 jumbo muffin cups with Crisco® Butter Flavor No-Stick Cooking Spray. In large bowl, beat 1/2 cup butter and 1/2 cup orange marmalade until blended. Stir in egg, 1 tablespoon orange peel, orange extract and salt until well blended. Add cornmeal and baking powder; mix well. Alternately add 2/3 cup orange juice and flour, stirring just until moistened. Spoon rounded 1/3 cup batter into each muffin cup.
2. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool in cups 15 minutes. Remove from cups to cooling rack.
3. Meanwhile, to make candied orange peel, using vegetable peeler, cut 1/2-inch-wide strips of peel from orange. Using knife, cut orange peel into fine strips. In 1-quart saucepan, bring granulated sugar, orange peel strips and water to a boil over medium-high heat. Reduce heat to low; simmer 10 minutes. With slotted spoon, remove peel from syrup. Cool on waxed paper.
4. In small bowl, combine glaze ingredients; mix well. Set aside. In another small bowl, beat together orange butter ingredients until light and fluffy. Set aside.
5. Drizzle glaze over tops of muffins. Garnish each with candied orange peel. Serve with orange butter.

Pillsbury Bake-off Countdown: Strawberries & Cream Sugar Cookie Sandwiches

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

If you wanna get fancy, you've got to start dressing up your sugar cookies.

Give them a virtual pinkies-out by tricking them out as Strawberries and Cream Sugar Cookie Sandwiches! "Dress up sugar cookies wtih a creamy filling, chocolate drizzle and fresh strawberries. Ooh la la!" says the inventor and Bake-off Finalist Christena Rooks of Cincinnati, Ohio.

Strawberries & Cream Sugar Cookie Sandwiches

Makes 12 sandwiches

• 1 package Pillsbury® Ready to Bake!refrigerated sugar cookies
• 1 package (2 oz) pecan Chips (1/2 cup)
• 1 container (8 oz.) mascarpone cheese
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure Vanilla Extract
• 1/4 cup Smucker’s® Strawberry Preserves
• 2 tablespoons milk chocolate baking chips
• 2 tablespoons white baking chips
• 6 small strawberries, cut in half

1. Heat oven to 350°F. Shape cookies into balls; roll 12 of the cookies in pecans, pressing into dough. Place all of the cookies 2 inches apart on large ungreased cookie sheets.
2. Bake 11 to 15 minutes or until golden brown. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
3. Meanwhile, in small bowl, stir together mascarpone, powdered sugar and vanilla until blended. Spread 1 heaping tablespoonful mascarpone mixture on bottom of each plain cookie; top each with 1 teaspoon preserves. Top with pecan-coated cookies, bottom side down; press slightly.
4. In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High 20 to 30 seconds or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Repeat with another bag and white chips.
5. Squeeze bag to drizzle milk chocolate and white chocolate over top of cookie sandwiches. Top each sandwich with strawberry half. Store in refrigerator.

Pillsbury Bake-Off Countdown: Great-Start Breakfast Cookies

CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's official: eating cookies for breakfast is officially acceptable. Pillsbury says so. Or at least one of the finalists in the Bake-off does: "Mix carrots and crushed cereal into oatmeal cookie dough to bake a dozen good-morning breakfast cookies. " This sweet treat was invented by Teresa Ralston of New Albany, Ohio.

Great-Start Breakfast Cookies

Makes 12

• 1/2 cup chopped Pecans
• 1 package Pillsbury® Big Deluxe refrigerated oatmeal raisin cookies
• 1 cup finely shredded carrots
• 2 1/2 cups toasted whole wheat flake cereal, crushed to 1 cup
• 1/2 cup flaked coconut
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 3/4 teaspoon ground Cinnamon
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh orange juice
• 3 orange slices, if desired
• 3 large strawberries, if desired

Procedure

1. Heat oven to 350°F. To toast pecans, spread in 15x10-inch pan with sides. Bake 6 to 10 minutes, stirring occasionally, until brown. Line 2 cookie sheets with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.
2. In large bowl, break up cookie dough. Add carrots, cereal, toasted pecans, coconut, orange peel, salt, and cinnamon. Mix with wooden spoon or knead with hands, until well blended. Divide dough into 12 equal portions (rounded 1/4 cup each). Place 6 portions of dough on each cookie sheet. Flatten each to 2 3/4-inch round.
3. Bake 14 to 17 minutes or until edges are set and bottoms are golden brown. Cool on cookie sheets 3 minutes. Remove to cooling racks. Cool completely, about 15 minutes.
4. In small bowl, combine powdered sugar and orange juice; blend well. Spoon glaze over cookies. Place cookies on serving platter; garnish with orange slices and strawberries. Store in tightly covered container.