Strawberry Shortcake Cookies
I hope you all still have access to good berries because you are going to want to try these little beauties that come to us via the June issue of Martha Stewart Living. The only downside is that they should be eaten immediately or stored in an airtight container for 24 hours. After that, they don't taste good anymore. I imagine it has something to do with the fresh fruit. However, I found that I didn't have to worry about storing them - my daughters had three a piece that very evening.
Ingredients:
12 oz. strawberries, hulled and cut int 1/4 inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup plus 1 Tbsp. granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 oz. (6 Tbsp.) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Directions:
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar.
In a separate, large bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar. 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 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with the 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.
Ingredients:
12 oz. strawberries, hulled and cut int 1/4 inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup plus 1 Tbsp. granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 oz. (6 Tbsp.) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Directions:
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar.
In a separate, large bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar. 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 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with the 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.
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