Friday, September 7, 2012

Strawberry Shortcake Cookies

By Christy

Somehow or another Labor Day has come and gone.... Sometimes I really do wonder where the time goes. This week we are taking the time to pull out one final super summery recipe in honor of the passing summer heat and super fresh fruit and veggies, AND with excitement as all our fall ideas are on the horizon! Today my recipe is called strawberry shortcake cookies. You get the delicious cakey aspect of a shortcake but the sweet and richness of the strawberries all served up in a single serving cookie. Can we say Y-U-M! They are fresh, and delicious and I can't imagine anyone who wouldn't like these cookies.

12 ounces strawberries diced into 1/4 inch pieces
2 teaspoons lemon juice
1/2 cup & 2 tablespoons granulated sugar
2 cups all purpose flour
lemon zest from 1 lemon
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
2/3 cup heavy cream

Preheat the oven to 375. Mix strawberries, 2 tablespoons sugar, and lemon juice in a small bowl and set aside.
In a large bowl, mix together lemon zest, 1/2 cup sugar, flour, baking powder and salt and mix until well combined. Using a pastry cutter or a paddle attachment on a mixer blend in butter until you have coarse crumbs. Add the cream to the bowl and continue mixing until the dough starts to come together. Gently stir in the strawberry mixture.

Using a cookie scoop, drop dough on a prepared baking sheet (I recommend using parchment paper). If you want an extra hint of sugar, sprinkle the top with granulated or coarse sugar. Bake for 12-15 minutes or until the cookies are golden brown.
Since these cookies contain fresh fruit, keep them stored in an airtight container and are best served the first day of preparing. They should be good up to 2 days.

This recipe was inspired by: Budding Baketress

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