1 cup butter, softened
3/4 cup white sugar
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup sliced fresh strawberries
1 1/2 teaspoons vanilla extract
1/2 teaspoon sifted cocoa
2 eggs, beaten
2 cups packed brown sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup evaporated milk
1/2 teaspoon vanilla extract
1 (Oven) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Set 2 teaspoons of remaining sugar in a small bowl (about 1/8 teaspoon). Stir in melted butter, stirring occasionally. Place vanilla extract in small bowl. Stir in brown sugar, egg, egg, vanilla extract and flour. Mix well. Fold in salt, baking soda, and nutmeg. Spread half of flour mixture into cookie sheet.
Bake 9 to 11 minutes in the preheated oven, or until lightly browned. Remove from oven and allow to cool completely.
Spread whipped topping on cookie in an 8x8 inch pan. Fold 1/2 of the whipped topping into cooled crust. Top with remaining whipped topping and strawberry slices.