Thursday, May 10, 2012

Strawberry Shortcake Cookies

Portable Strawberry Shortcake!  You can take it on the road with you, and anytime you need a little taste of summer...take a little nibble.

I've been wanting to blog this recipe since the dark days of winter and finally, the sun is out in Seattle and there is reason to celebrate!

I consider myself a savory, not sweet girl (and there are many that would back me up on that)...that may be why I love these cookies.  They have a biscuit quality to them, not overly sweet, just enough to let those beautiful berries shine through.

These were a little difficult to master.  I finally got it right on my second try, but let me save  you a step.  After  you mix the berries in, put the dough in the fridge for about 20 minutes...otherwise they tend to spread all over the cookie pan...also, serve them within a day, the strawberries can get a bit mushy...tasty, but mushy.


 2 cups diced strawberries
1 teaspoon fresh lemon juice
1/2 cup sugar total
2 cups flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
 6 tablespoons cold butter, cut into small pieces
2/3 cup heavy cream
Sugar in the raw for sprinkling (you can substitute regular ground sugar)

Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar in a small bowl. ( this picture doesn't help with the recipe at all, but isn't it purdy!)

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

Stir in cream, mix until dough starts to come together, then gently stir in strawberry mixture.  If you over mix, you will have a very, very pink cookie. Chill in fridge for 20 minutes.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, (I use a silicone baking liner). Sprinkle with raw sugar.

Bake until golden brown, about 25 minutes. Let cool for 5 minutes before transferring to a wire rack to cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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