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!
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.