So we can all recall that my parents were in town visiting this last weekend for Mother's Day. Well, before their arrival, I asked my mom if there were any goodies from my blog that she'd been wanting to try out but hadn't gotten around to yet. Almost right away she replied with "what about those strawberry cookies?" Sure thing mama!
Well let me tell you, these were ridiculously better than I remember! Hence, I am posting this recipe for a second time, with step-by-step pictures, to convince you how yummy these little cake cookies are. They were soft, tender, slightly sweet, and a perfect snack to have for people to pick at throughout the day [not that we did that...]. I think what really made the difference was the strawberries. Well, duh. I believe the very first time I made these was some time in the fall or whenever strawberries weren't in season, so that probably effected the ultimate product. But now that strawberries are in full bloom, I would say right. about. now! would be the perfect time to make a batch or two of these gems .
Strawberry Shortcake Cookies
from Martha Stewart
12 oz. strawberries, hulled and cut into 1/4-inch pieces
1 tsp. lemon juice
1/2 c. plus 2 tbsp. sugar
2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding sugar (for sprinkling)
1. Heat oven to 375°F. Line two baking sheets with parchment paper. Combine strawberries, lemon juice, and 2 tablespoons sugar in small bowl.
Sorry, I do want to show you a couple pictures showing how I cut the strawberries. The first time I made these, I Ieft the strawberries in larger chunks. This time around, I cut them much smaller and I think it made a difference because you got more bites of strawberry.
|Cut the strawberry into equal slices...|
|...then cut the slices in half...|
|...and then cut the halved slices into fourths!|
2. Whisk together flour, baking powder, salt, and remaining sugar in large bowl. Cut in butter with pastry blender or rub together with fingertips until mixture resembles coarse crumbs.
3. Stir in heavy cream until dough starts to come together, then stir in strawberry mixture.
4. Using 1-1/2-inch ice cream scoop or tablespoon, drop dough onto baking sheets, spacing evenly apart. Sprinkle with sanding sugar.
5. Bake 24 to 25 minutes or until golden brown. Transfer to wire rack to let cool.
Yield: 3 dozen cookies
- In my original post, I
liedsaid that these cookies only last about a day. Okay, my bad. They lasted a good three days, getting better by the hour! The longer they sat, the more moist they became.