Post by PrisonerOfHope on Sept 10, 2011 16:15:09 GMT -5
Strawberry Shortcake Cookies makes about 3 dozen cookies
12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups) 1-2 teaspoons freshly squeezed lemon juice 1/2 cup plus 2 Tablespoons granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces 2/3 cup heavy cream coarse sugar, for sprinkling
Preheat the oven to 375. Line 2 baking sheets with parchment paper.
Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.
Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.
Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely.