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{Strawberry-Shortcake Cookies}


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.


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