Strawberry Shortcake CookiesIt's now the season where you can get a flat of strawberries at the farmer's market for $8-10. Awesome. I usually pick up a three pack every week. Love strawberries in yogurt, just plain and in dessert. These are Strawberry Shortcake Cookies from Martha Stewart.
These cookies are supposed to be like a traveling strawberry shortcake. Um, I'd rather have a real strawberry shortcake. They were okay, but they didn't rock my world.If you want to bake with strawberries, I would go for Joy the Baker's Strawberry Upside Down cake or Martha Stewart's Strawberry Cake in a pie pan.
Recipe:
From Martha Stewart
Martha Stewart Living, June 2009
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 ounces (6 tablespoons, 3/4 of a stick) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees F.
Combine the cut 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.
Drop dough onto baking sheets lined with parchment (I used a small cookie scoop).
Sprinkle with sanding sugar, and bake until golden brown, about 20-25 minutes.
Transfer to a wire rack, and let cool.
These cookies don't keep. 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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