Strawberry-Shortcake Cookies |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart Ingredients:
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups) |
1 teaspoon fresh lemon juice |
1/2 cup granulated sugar, plus |
1 tablespoon granulated sugar |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon coarse salt |
3 ounces cold unsalted butter, cut into small pieces |
2/3 cup heavy cream |
sanding sugar, for sprinkling |
Directions:
1. Preheat oven to 375 degrees.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
3. 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.
4. Stir in cream until dough starts to come together, then stir in strawberry mixture.
5. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
6. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
7. 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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