Strawberry Shortcake Cookies

I can’t remember a time in my life when I was this into strawberries.  I’ve always liked them just fine, but they were never my favorite.  Raspberries, blueberries, cherries?  Absolutely.  But strawberries?  Like I said, they were always fine.  But not this year.  This year I just cannot get enough.  I’ve eaten so many strawberries by themselves, in fruit salads, in spinach salads, in oatmeal, and on top of yogurt.  And I’m still loving them.

My friend Josie is with me.  She’s on a strawberry kick this year and I am so glad.  She already posted so many fantastic recipes this year and I plan to get to every single one of them.  Starting with these strawberry shortcake cookies. 

They were every bit as spectacular as I imagined.  They were a cinch to pull together and they smelled amazing as they neared the end of their baking time.  The strawberries baked up to the most beautiful ruby color; they looked liked juicy gems popping out from the biscuit-like cookies.  Honestly, think of these little guys as portable strawberry shortcakes.  The only downside I found was that they don’t last very long.  Because of the fresh strawberries, the cookies will begin to get soggy after only one day.  I kept mine in the refrigerator to give them a little longer shelf life but if you’re making them for a crowd, I’d suggest making them the day of the event.  And don’t worry about what to do with the leftovers.  You won’t have any 🙂

Strawberry Shortcake Cookies

seen on Pink Parsley

originally from Martha Stewart Living, June 2009

Ingredients:

12 oz. strawberries, hulled and cut into 1/4-in. pieces (about 2 c.)

1-2 tsp. fresh lemon juice

1/2 c. plus 2 TBSP granulated sugar (I used vanilla sugar)

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

3 oz. (6 TBSP) cold, unsalted butter, cut into small pieces

2/3 c. heavy cream (I used half and half)

coarse sugar, for sprinkling

Directions:

1.  Preheat the oven to 375 degrees F.  Line two baking sheets with silicone baking mats or parchment paper.

2.  Combine strawberries, lemon juice, and 2 TBSP sugar in a medium bowl.  Set aside.

3.  Whisk together flour, remaining sugar, baking powder, and salt in a
large bowl.  Using a pastry cutter, two knives, or your fingers, cut the butter in to the flour
mixture until coarse crumbs are formed.

4.  Stir in the cream until the dough starts to come together, then
gently fold in strawberries.

5.  Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly
spaced apart.  Sprinkle with coarse sugar and bake for 22-27 minutes, or
until cookies are golden brown.  Transfer to a wire rack to cool
completely.  Makes 2 1/2 dozen cookies.