Strawberry shortcake cookies

Strawberry Shortcake Cookies

I bought a carton of strawberries at the grocery store the other day, even though that’s about the worst place you can buy strawberries.  I got them home and each of the kids nibbled on one or two, but they weren’t sweet or juicy, so they were pretty much just going to waste in the fridge.  Enter Martha Stewart.  Well, she didn’t exactly enter, but her recipe did, and I managed to turn those dull old berries into some pretty delicious cookies.

This is a simple recipe that has everything you’d want in your shortcake:  butter, sugar, cream, and strawberries.  It’s kind of like an inside out strawberry shortcake.  It really does taste like the real thing and we thought they were delicious.

I have to admit, I was pretty doubtful when I saw how the dough was coming together.  My berries weren’t blending in nicely and the dough felt too stiff and too wet at the same time.  When I put spoonfuls of cookie dough on my baking sheet, I wasn’t holding out much hope for them.  I shouldn’t have doubted Martha, I guess, because darn, they’re good.

Recipe:  Strawberry Shortcake Cookies

(from Martha Stewart Living)

12 ounces strawberries, hulled and cut into 1/4″ pieces (2 cups)

1 tsp. fresh lemon juice

1/2 c. plus 1 Tbsp. granulated sugar, divided

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

6 Tbsp. cold unsalted butter, cut into small pieces

2/3 c. heavy cream

sanding sugar, for sprinkling

Preheat oven to 375 degrees.  Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar.  Whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar in a large bowl.  Cut in the butter with a pastry cutter, or rub with your fingers, until the mixture resembles coarse crumbs.  Stir in the cream until dough starts to come together, then stir in strawberry mixture.

Using a cookie scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.  Sprinkle with sanding sugar and bake until golden brown, about 24 minutes.  Transfer to a wire rack and allow to 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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