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Strawberry-Shortcake Cookies

August 1, 2014

Wow!  This is an AMAZING cookie!  Soft and full of fruit!  It is a beautiful cookie as well.  This is from Martha Stewart Living June 2009.  (Kevin Wilson)

2 cups diced, fresh strawberries (about 12 oz.)

1 tsp. fresh lemon juice

1/2 c. plus 1 Tbsp. sugar

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. coarse salt

6 Tbsp. cold, unsalted butter, cut into small pieces

2/3 c. heavy cream

Sanding sugar (or extra sugar or colored sugar) for sprinkling.

Preheat oven to 375 degrees.  Combine strawberries, lemon juice, and 2 Tbsp. sugar.  In another bowl, whisk together flour, baking powder, salt, and remaining 7 Tbsp. 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 cookie scoop or tablespoon, drop dough onto baking sheets lined with parchment.  Sprinkle with sanding sugar or colored sugar.  Bake until Golden brown, about 20 to 25 minutes.

Cookies are best served immediately.  Refrigerate leftovers.  Pop in microwave for a few seconds to reheat.



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