Happy Memorial Day!
So it’s no secret that I LOVE cookies – like, I want to marry them. So I’ve decided to do a sort of “cookie of the month” series, bringing you a great, EASY recipe each month, that you are sure to love.
I had to post this one right away, because it is perfect for that picnic or barbecue you’re going to later – and you can make them in short time (promise)!
SO much to love about these cookies. First, they feature fresh strawberries – in season right now, and not an ingredient you typically find in a cookie recipe. Second, they are like portable strawberry shortcakes – same craggy texture, tender crumb and and not-too-sweet flavor – and what could be more perfect for a summer dessert? Finally, they are super easy – no butter to warm up, no mixer required, and no special ingredients.
I hope you are having a lovely weekend – yay, it’s summer!
adapted from Martha Stewart Living
2 c. diced strawberries (from about 12 ounces)
1 t. lemon juice
9 T. sugar, divided
2 c. flour
2 t. baking powder
1/2 t. coarse salt
6 T. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding or raw sugar, for sprinkling
Preheat oven to 375 degrees; line 2 baking sheets with parchment paper or Silpats.
In a medium bowl combine strawberries, lemon juice, and 2 T. sugar. In a large bowl whisk together flour, baking powder, salt, and remaining 7 T. sugar. 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 gently stir in strawberry mixture.
Drop dough by tablespoons (did you get this scoop yet?) onto your prepared baking sheets. Sprinkle with sanding sugar and bake until golden brown, 24 to 26 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.
This delicious recipe brought to you by Sheri Silver