Strawberry Shortcake Cookies
from Martha Stewart Living June, 2009
1 Tsp fresh lemon juice
1/2 C plus 1 Tbs granulated sugar
2 C all-purpose flour
2 Tsp baking powder
1/2 Tsp coarse salt
3 oz (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 C heavy cream (we used half and half, that’s all we had)
Sanding sugar, for sprinkling
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 strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 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.Enjoy!