79. Have you seen the newest Martha Stewart Living Magazine for
June 2009? The cookie of the month is a Strawberry-Shortcake Cookie. How ingenious this is! I love traditional shortcake but how convenient to have that same enjoyable taste packed into a cookie. So here is Queen Martha's recipe...remember to adjust the time so the bottoms of the cookies do not burn. Try to keep the strawberries towards the top of the cookies when dropping the dough onto the cookie sheet.
Replacing sugar crystals instead of sanding sugar was a nice finish.
Makes about 3 dozen
- 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
Directions
- 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.
Very delicious cookie I know you will enjoy!
"Broken cookies don't have calories"
- Unknown
- Unknown
