These cookies are sweet and nutty in a different sort of way

There were about  a dozen strawberries left in the basket. Everybody took one...and then there were nine.

It wasn't quite enough for a full snack, too few for a side dish for a meal.

I didn't want to just toss those little red fruits that had been left behind, but if they weren't consumed soon, I am certain they would have been looked over by those who didn't want to take the last few berries leaving nothing for the others.

So, I decided to recycle them into a new dessert.

When I brought out the plate of Strawberry Almond Cookies, Amanda thought it was ham because of the pink color.

The taste is nothing at all like ham. In fact, the sweet and almond-y cookies have a very unique flavor. They don't taste like much else you'll ever eat.

On this particular day we scarfed up most of the cookies. Our dog, Sam, ate about a half a dozen cookies when we turned our backs for a moment - I suppose she thought they were slices of ham.

We decided that the net time we make  the cookies we might pile several tablespoons of vanilla or Neapolitan ice cream between a pair of cookies for a really unique ice cream sandwich. 

Sweet Strawberry Cookies

1 cup of softened butter
1 1/2 cups of sugar
2 eggs
9 or so strawberries, cut up an smashed
3 cups of flour
1 teaspoon of salt
1/2 teaspoon of almond extract
1/2 teaspoon of baking soda

• Cream together the butter and sugar, until it's fluffy.
• Add the eggs, one at a time and beating well after each addition.
• Mix in the strawberries, stir for about 30 seconds, until it's just mixed.
• Mix the flour, the salt and the baking soda. Gradually stir these ingredients into the creamed mixture..
• Drop by tablespoons onto a greased baking sheets.
• Bake at 350 degrees for 12-15 minutes.

Vegetarian.