Friday, April 30, 2010

Strawberry Shortcake Cookies

I recently found the most amazing strawberries at my local farmers marketThey were such a deep red and so perfectly sweet.  My best/favorite baking partner is coming in town this weekend and I couldn't be more excited.  We have our recipes lined up for the next few days and are looking forward to having some fun in the kitchen.  I wanted to make sure I had something ready for her when she arrives, so I figured a nice strawberry shortcake cookie would be a great welcome.

These cookies taste very much like a biscuit or a scone.  They are light and fluffy and the flavor of the strawberries really comes through.  Be sure to keep the cookies small so they don't spread out in the oven and turn into a puddle.  A dollop of whipped cream or side of vanilla yogurt would go nicely with these cookies.

Strawberry Shortcake Cookies
adapted from Martha Stewart


12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups) 
2 tsp freshly squeezed lemon juice
1/2 cup plus 2 Tbsp sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt 
6 Tbsp cold, unsalted butter, cut into small pieces
2/3 cup heavy cream
1 tsp almond extract
coarse sugar, for sprinkling


Preheat the oven to 375 degrees F.  Line two baking sheets with parchment paper.

Mix together the strawberries, lemon juice, and 2 Tbsp of sugar in a medium bowl.  Set aside for use later.

Whisk together the flour, 2 cups of sugar, baking powder, and salt in a large bowl.  Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed.  (I used my fingers as well)  Stir in the heavy cream and almond extract until the dough starts to come together.  Gently fold in the strawberry mixture.

Using a 1 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart.  Sprinkle with coarse sugar.  Bake for 22-27 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.  The cookies are best eaten the same day.

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