Memories and healthy recipes for your dinner table.

Strawberry Shortcake Cookies

There is a fresh strawberry stand within biking distance from our home. The strawberries are always so juicy and sweet. Problem is I have two little ones who can down a whole flat of berries in one day. My daughter did not like the idea of using the strawberries she could be eating to make cookies. She went so far as to accuse me of making her starve to death. She reluctantly helped me chop the strawberries and prepare the batter. However, I did not hear a single complaint when it came time to eat them.

Strawberry shortcake cookies are similar to a scone or biscuit. I diced the pieces of strawberry about the size of a pea. I did not want a soggy cookie that can sometimes result from larger pieces of fruit. I also used raw sugar in the place of the sanding sugar. The effect was essentially the same just not as sparkly. If you do not have kosher salt you can substitute regular table salt decreasing the amount slightly.

Source: Martha Stewart
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon or lime juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar or raw sugar, for sprinkling

Preheat oven to 375F degrees. Line baking sheets with parchment paper and set aside.

In a small bowl, combine strawberries, lemon juice, and 2 tablespoons granulated sugar; set aside.

In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of granulated sugar.

Cut in the butter with a pastry cutter, or two forks until the mixture resembles coarse crumbs.
Stir in the cream until dough starts to come together, then fold in the strawberry mixture, just until combined. Do not handle the dough to much. It will cause the cookies to become tough. If the mixture is too dry add another tablespoon of crea to the bottom of the bowl and fold in.

Using a 1 1/2-inch ice cream scoop or two tablespoons, drop dough onto parchment lined baking sheets, spacing evenly apart. Sprinkle with sanding sugar, if using.

Bake until golden brown, about 20 to 25 minutes; or until a light golden color. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.

*These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.*

Yields: 3 dozen Cookies.