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| I used my kitchen aid instead of my fingers |
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Strawberry Shortcake Cookies
recipe adapted from Martha Stewart2 cups diced fresh strawberries
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon juice
Zest of one lemon
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado sugar, for sprinkling
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado sugar, for sprinkling
*I added the zest of one lemon
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder and salt in a bowl. Add the lemon zest to the remaining 7 tablespoons of granulated sugar in a large bowl & rub the zest into the sugar with your fingers. Then add the sugar mixture to the flour mixture. 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.
3. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.
Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder and salt in a bowl. Add the lemon zest to the remaining 7 tablespoons of granulated sugar in a large bowl & rub the zest into the sugar with your fingers. Then add the sugar mixture to the flour mixture. 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.
3. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop cookie dough onto prepared baking sheet, spacing evenly apart. Sprinkle cookies with turbinado sugar, and bake until golden brown, about 22 to 25 minutes. Transfer to a wire rack, and let cool.
Note-Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
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