Strawberry-Shortcake Cookies

Strawberry Shortcake cookies? Yes! Most would think this is a summer time treat, but I find Strawberry prices in January to be reasonable and an exciting way to warm up the colder winter months.

 

Adapted from the talented Martha Stewart

12 ounces strawberries, hulled and cut into 1/4 inch dice (about 2 cups)

1 teaspoon fresh lemon juice

1/2 cups plus 1 tablespoon granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

3 ounces (6 tablespoons) cold salted butter, cut into small pieces

2/3 cup heavy cream

Sanding sugar for sprinkling

1. Preheat oven to 375 degrees F. 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. Rub in butter with hands, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Here is where I am struggling to improve this recipe... it is almost impossible to fold in the strawberries in an attempt to not blend the red/pink color into the dough. The dough becomes so thick that you can't fold in the strawberries, you have to almost MASH them in.

2. Using a 1 1/2 inch ice cream scoop or a tablespoon , drop dough onto baking sheets lined with parchment paper. Sprinkle with sanding sugar and bake until golden brown, about 24 to 25 minutes.

Enjoy this sweet treat!