I came across this recipe and knew I wanted to try it. I love strawberries and incorporating them into a cookie sounds delicious. There aren't too many ingredients which is also nice. It's light and slightly tart perfect for summertime. Makes a little over three dozen cookies.
Strawberry Shortcake Cookies
12 oz. strawberries, hulled and diced into 1/4 inch pieces
1 1/2 tsp. lemon juice, freshly squeezed
1/2 cup + 2 tbsp. sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, cold, cut into small pieces
2/3 cup heavy cream
sanding sugar for sprinkling
Preheat oven to 375. Line two baking sheets with parchment paper.
Combine strawberries, lemon juice, and 2 tbsp. of sugar in a medium bowl. Set aside.
Whisk together flour, remaining sugar, baking powder and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. Stir in heavy cream until the dough starts to come together; gently fold in strawberries.
Using a spoon, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22–25 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to one day.
Source: Pink Parsley, Adapted from Martha Stewart Living, June 2009
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