Daily Archives: June 18, 2010
I’ve been having a lot of fun poking around the Martha Stewart website.? I found this recipe there the?other day, and made them today.?
All I can say is “Holy cats.”
My dad brought over 4.5 quarts of strawberries this week, fresh picked from his amazing garden.? I had enough to make a batch of Heirloom Strawberry Jam (post coming soon) and these tasty lil’ morsels.
These little babies are delish.? Crunchy sugar topping meets soft delicious cookie, bursting with fresh strawberry flavor.
They go together easily, and are only just a tad bit of extra work when you chop up the strawberries.? Do not chop them in a food processor…they will be too mushy.? Chop them by hand.? Trust me on this.
You will definitely want to line your cookie sheet(s) with parchment paper as well.? Otherwise the berries will stick to the pan and burn.? We wouldn’t want that?now, would we?
Come to momma.
Strawberry Shortcake Cookies (courtesy of? marthastewart.com)
- 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 1 tablespoon granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- 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.
You’ll want to include these in your summertime strawberry experience.? They’ve got the Toadie Seal of Approval? and that’s saying something.?
My son is very picky about his desserts.
The platter you’re gazing at is going to my Dad as a thank you for all the great goodies he gives me from his garden.