Strawberry Shortcake Cookies

These strawberry shortcake cookies are the perfect summertime treat in portable form. Packed full of summer strawberries and topped with crunchy sugar.

Finally I have a moment to sit down and write a post.  At the current moment my life feels like it’s spinning out of control but luckily today I have a moment and I’m using this moment to share cookies with the world. Last Friday I graduated from college and then on Saturday I went to NYC with my cousin.  We had a great time and the city the was absolutely beautiful that day. We saw the musical “Hair” (full frontal nudity always a plus!), had delicious chocolate mouse cheesecake and took a carriage ride in Central Park.  It really was one the best days I have had in NYC in a long time. I’m usually cursed and forced to go into NYC on either the hottest, coldest or snowiest days of the year.  While we were going through the park I saw Strawberry Fields and it made me think about a recipe I saw in my latest issue of Living.

These cookies were soft, sweet and totally delicious.  It was a nice portable version of a summer classic.  The bottoms tend to look a bit brown but it’s mostly from the caramelization of the strawberries that happen to be on the bottom of the cookie.  The recipe stated to cook on parchment (didn’t have any at my work) so that may solve the browning issue. On a totally random note I was checking “search engine terms” that brought people to my website and two of them had me laughing really hard. The first one was “1884 bath houses” and the second was “people getting hung”…umm what about those search terms scream “Nutmeg Nanny” I’m not sure but I sure hope they enjoyed my website!

Strawberry Shortcake Cookies

These strawberry shortcake cookies are the perfect summertime treat in portable form. Packed full of summer strawberries and topped with crunchy sugar.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

12 ounces strawberries, cleaned and cut into 1/4 inch dice
1 teaspoon fresh lemon juice
1/2 cup sugar, divided
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Source: Martha Stewart Living

Directions:

Preheat oven to 375 degrees and line a baking sheet with parchment paper or silpat liner.

Combine strawberries, lemon juice, and 2 tablespoons sugar. Whisk together flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter with a pastry blender 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, drop dough onto prepared baking sheets. Sprinkle with sanding sugar and bake until golden brown, about 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.