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Recipe: Strawberry Shortcake Cookies (Martha Stewart recipe)

Desserts - Cookies, Brownies, Bars
STRAWBERRY SHORTCAKE COOKIES

12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 tablespoon sugar, divided use
2 cups flour
2 tsp baking powder
1/2 coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy (whipping) cream
Sanding sugar, for sprinkling

Preheat the oven to 375 degrees F.

Combine the strawberries, lemon juice, and 2 tablespoons of granulated sugar. Set aside.

Whisk together the flour, baking powder, salt, and remaining 7 tablespoons of granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers until the mixture resembles coarse crumbs.

Stir in the cream until dough starts to come together. Stir in the strawberry mixture. Using a 1 1/2 inch ice cream scoop or a tablespoon, drop the dough onto baking sheets lined with parchment. Space evenly apart. Sprinkle with sanding sugar.

Bake until golden brown, about 24 to 25 minutes. Transfer to a wire rack. Allow to cool.

Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to one day.

Makes about 3 dozen
Source: Martha Stewart Living magazine
MsgID: 0224648
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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