Strawberry Shortcake Cookies

Today was a lazy Saturday.  Had a lot to get done and chose to hang out with the kids, play some PS3 and bake some cookies.  Craig was looking around in the fridge and said that I needed to use my strawberries soon or they’d go bad.

That lead me to search for a good cookie recipe.  But then thinking of Strawberries brought me back to good old school music days…Strawberry Lover by Mazerati!  Went to You Tube and found the video.  Wow did that bring back good memories!  From there to now!  For those of you that know and remember…watch the video.

Now back to the strawberry cookies.  I wanted to find something I hadn’t made before, something that would stand out.  I made the first batch as the recipe called for minus the sanding sugar.  I cannot find that type of sugar.  So the 2nd batch I added some white chocolate chips and added a sprinkle of sugar on the top to add a bit more flavor.

I may have eaten more than half of them by myself!!  Great cookie.  I loved the strawberries added together with the chocolate chips.  Just enough sweetness to this soft strawberry lover cookie!!!

Ingredients

  • 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 – I used half and half
  • Sanding sugar, for sprinkling – couldn’t find the sanding sugar and used regular sugar

Directions

  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 until dough starts to come together, then stir in strawberry mixture.
  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. 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 white chocolate chips to the 2nd batch of cookies)

Give these a try.  Sure not to disappoint.

Patricia – Two Girls Cooking 😉

Source

Martha Stewart

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