Friday, June 3, 2011

In the Kitchen: Strawberry Shortcake Cookies

Strawberry season is here! I love finding new recipes to make with all the delicious local strawberries out there right now. Of course, they're great for just eating fresh, but there are a lot of fun ways to use up all those berries.

This recipe came to me from Martha Stewart's Cookie of the Day e-mail, Strawberry Shortcake Cookies. It really is like a portable strawberry shortcake; the cookie itself is like a sweet biscuit. They were amazing - slightly crisp on the outside with a great biscuit inside -  on day 1, but by day 2 were a bit soggy. I'd suggest making them on a day or for an occasion where you know you will consume them all that day. The upside is that they are so easy to put together, it isn't a lot of trouble to make - and eat - them on the same day.

One more note: The recipe from the web site says it makes 3 dozen. I used a bigger scoop than called for and got 1 dozen. Whoops. I am an admitted sugar freak, but I thought the palm-sized cookies that resulted were a good serving size. And since they are best eaten that day, I think 12 larger cookies is much more doable than 3 dozen.

Strawberry Shortcake Cookies
from Martha Stewart Living

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
  1. 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 and strawberry mixture until dough comes together.
  2. 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 (this might take longer if you make the larger size). 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.

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