Sunday, June 5, 2011

Strawberry Shortcake Cookies

Strawberry dough
2 c. strawberries, hulled and cut into 1/4 inch dice
1 tsp. lemon juice
1/2 c. plus 1 Tbsp. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp.coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding sugar, for sprinkling

Ready to eat!
Preheat oven to 375 F. Combine strawberries, lemon juice, and 2 Tbsp. sugar. Set aside. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. 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, 24-25 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.

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