You may be catching on to the fact that I go through magazines and tear out recipes I want to make, make 'em, then blog 'em here. This recipe was clipped out years ago and when I found myself the lovely recipient of many a strawberry I turned to this cookie. Strawberry shortcake in cookie form was a must-try.
I must say, these cookies were best first thing out of the oven and for the first day. Because of their cake-like texture they lost some pizzazz and don't keep very well. I'd make them again, but only to be consumed that evening or day.
{Recipe thanks to Martha Stewart}
{Ingredients You'll Need}
- 2 cups of strawberries, hulled and cut into 1/4 inch dice
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
1. Preheat the oven to 350. Combine the berries, lemon juice, and 2 tablespoons of sugar. In a separate bowl whisk together the flour, baking powder, salt, and remaining 7 tablespoons granulated sugar. Cut in the butter with a pastry cutter until the mixture resembles crumbs. Stir in the cream until the dough comes together, then stir in the strawberries.
2. Drop the dough by tablespoons onto a cookie sheet lined with parchment and bake for about 25 minutes until they're golden. Let them cool just a tad on a rack then enjoy right away.
No comments