Clearly, Strawberry Fest 2012 is still in session in my kitchen. After making salad and cake with these glorious red wonders, I moved on to cookies. Yes, cookies. I had no idea you could put strawberries in cookies, but thanks to Martha Stewart, I now know you can. Let it be said that these are not your typical, crumbly cookies; rather, they have a texture more akin to a dense cake, a dense cake that is a sweet, buttery, creamy, and strawberry-studded. What is most marvelous is that they really do taste like strawberry shortcake, one of my favorite desserts ever, but in the easily transportable form of a cookie. So head out to your local strawberry patch and then make these. You (and everyone who eats 'em) will be glad you did.
Strawberry Shortcake Cookies
from Martha Stewart
12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon 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
Sanding sugar, for sprinkling
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. 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 until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Makes about 3 dozen