Strawberry Shortcake Cookies
Every year there are a few things that remind me that the month of May is upon us: various national holidays that give me a few days off, temperatures above 70 degrees fahrenheit, but probably my favorite reminder of May are ... strawberries :D! I love how the first batches of strawberries are always enormous ones. They get smaller and smaller as the summer goes by. These cookies are true to their name; tasting more like shortbread than a cookie. They are quite delicate and crumbly, but easy to devour! Rating: 3 out of 5.
Strawberry Shortcake Cookies: MarthaStewart.com
- 12 ounces strawberries, hulled and cut into ¼-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- ½ cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- ⅔ cup heavy cream
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 ½-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
strawberries for a portable version of a classic dessert.