Tuesday, May 19, 2009

Strawberry- Shortcake Cookies:)

As soon as I spotted this cookie recipe on the last page of the current(June '09) Martha Stewart LIVING magazine, I knew I had to try it. Our local strawberries are the best and can be found at all the local farmer's markets. Strawberry stands also dot the area:) Lucky, I know.

These are aptly named because they really do taste like the real thing! There's even heavy cream involved:) It's a mini strawberry shortcake all rolled into one. But unlike the real thing, these are easy to grab and go or pack into a sack lunch or picnic basket. I grabbed many on my way out the door:) We loved 'em! ENJOY!

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(I didn't have on hand, so used regular table 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. 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 the 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. (I used a baking stone without parchment-see photo.) Sprinkle with sanding sugar, and bake until golden brown, 24-25 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. Makes about 3 dozen.

It made about 2 dozen...I did munch on some of the batter, but not that much! And they were fine stored for a couple of days in the cookie jar.


  1. This is my 1st visit to your blog and I really like it a lot full of homely recipes and very honest comments. These strawberry cookies look so nice and from your comments taste so yuuuummmmy. great pictures also. Cheers from Audax in Australia.

  2. I really like how you photographed the stack of cookies! I ate them this way! (Though I put whipped cream in between my cookies, too =) Fortunately, this was a recipe of Martha's that could be trusted. (In her Halloween issue, she had some marshmallow bones I made (which I stayed up most of the night to make) only to have them stuck to the paper because the recipe was INCORRECT. I now look up all of the recipes I think about trying (of hers). This recipe seems to have received the widest response! Amazing!

  3. I made these cookies too and ate them ALL in two days. Thank goodness I didn't use the whipped cream!

  4. I made the cookies and i can say they came out larger then what they appear on the photos.But for me not be a strawberry eater my family said they were delicious. Thanks 2 Martha an You, I know a new recipe too satisfed my family with a delicious dessert