I'm kind of a cookie freak if you haven't noticed... many reasons behind this: they're no-brainers, take so little time for such a great outcome, and are just dainty.... Something about the dough and the softened butter and the cookie sheets and the counter top piled with freshly baked goodies adds some charm to our small apartment. They just make me happy.
These little fruity things come from Martha Stewart's Living Magazine (someday I'll try to coherently explain why I love and use so many of her recipes) and are kind of fun. I admit, they aren't my favorite tasting or texture cookie, but it's a different way to utilize strawberries and create a scone-type feel to a cookie. Next time around we make these, I'm sandwiching vanilla ice cream in between two of 'em.
Have a swell Sunday, everyone! Hard to believe it's nearly the Autumn season. Bring it.
These little fruity things come from Martha Stewart's Living Magazine (someday I'll try to coherently explain why I love and use so many of her recipes) and are kind of fun. I admit, they aren't my favorite tasting or texture cookie, but it's a different way to utilize strawberries and create a scone-type feel to a cookie. Next time around we make these, I'm sandwiching vanilla ice cream in between two of 'em.
Have a swell Sunday, everyone! Hard to believe it's nearly the Autumn season. Bring it.
Strawberry Shortcake 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
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.
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.
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
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.
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.
1 comment:
THat looks so yummy!! I am missing you guys!
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