Happy Friday all! (all two of you, that is)
Today has been a great day! I saved money at the bulk store buying supplies to bake a couple of birthday cakes and a father's day dessert this weekend. All because of a woman who shared her extra coupon with me. And then later, I scooped a $5 floppy hat! It's the small things.
Strawberry season is in full swing here and it's no secret how much I love these delicious summer berries. My love for strawberries began at a very early age. It's been many years since I went to a strawberry patch and picked my own. But as a child, going to the fields was a regular occurence so mom could make her yearly preserves. Mom and dad used to pack all six of us kids into the old station wagon and head over to Orchard Hill Farm where we picked or shall I say ate copious amounts of strawberries. Perhaps if we spent more time filling the quarts instead of our faces this chore wouldn't have been so grueling when I was a child. Many a recipe in my kitchen has included strawberries as the main character, and I'm certain at least one of the birthday cakes I'll be making this weekend will include strawberries.
So it's no surprise that when I saw a recipe for strawberry shortcake cookies on Pinterest, I included it in on my board of recipes I will actually made and not just pin. :)
These cookies are moist and light and are true to their name, cakey. They have a muffin like taste and texture and it's really hard to limit myself to eating just one. They are delicious and although the original recipe said they are best eaten the day they are made, mine lasted a few more than that and were still quite tasty. Enjoy!
strawberry shortcake cookies
source bakergirl
Ingredients
12 ounces (about 2 cups) strawberries, hulled and cut into 1/4-inch pieces
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
Directions
Preheat oven to 375°F. Line two baking sheets
with parchment paper.
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
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