Strawberry Shortcake Cookies

Strawberry Shortcake Cookies
recipe from Martha Stewart Recipes
-makes around 3 dozen cookies

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.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
3. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
4. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
5. Stir in cream until dough starts to come together, then stir in strawberry mixture.
6. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
7. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes.
8. Transfer to a wire rack, and let cool.



BIG note: cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

These cookies were quite addicting. They were tender, crumbly and.. buttery with a slight crunch on the outside. However, overnight the crunch disappears and the cookies are more soft and tender. I definitely suggest eating them the day off. But I guess if you don't mind the absence of crunch.. they are equally delicious after a while too.

Tip: drain the strawberries WELL before incorprating them in the cookie batter. The excess moisture reduces the crunchiness!

Taste: 4.5 stars out of 5 (sour strawberries ._.)
Texture: 5 stars out of 5 (the day of baking)& 3.5 stars out of 5 (overnight)