Cousin Linsey brought these tasty strawberry cookies to the cookie jamboree. They are just what their name implies: a buttery biscuit, strawberries, and cream baked into a tidy little cookie.
I was the vote counter and, while I probably shouldn't divulge confidential matters, I will tell you that these gave the prettiest cookie a run for the money!*
Lin's 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 coarse 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.
I added a glaze of 1/2 cup powdered sugar, 4 T heavy cream and a splash of vanilla. They are delicious with or without.
*(It WAS a legitimate vote...don't go thinking the cyclist's win had anything to do with his looks or charm).