I saw this recipe in one of my Martha Stewart cookbooks and thought I would give them a try. They turned out tasting very good, not sweet at all! But here are a few tweaks...the cook time is about 10-12 minutes or until golden around edges, I would limit the lemon juice to 1/8 teaspoon and not mix the strawberry mixture until the very end and limit the cream to 1/3 cup...if you need more AFTER you add the strawberries then I would add a little at a time. And make sure you cool the cookies on a rack so the bottoms can cool or you will be left with a soggy bottom. The cookies also only last about 1 day. This recipe made about 22 cookies. Let me know how these turned out for you!
ENJOY!
Strawberry-Shortcake Cookies
Ingredients
- 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
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) 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 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 1/2-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.
