strawberry shortcake cookies


~ 12 ounces strawberries, hulled and cut into 1/4 inch pieces {2 cups}
~ 1 tsp lemon juice
~ 1/2 cup plus 1 Tbsp sugar
~ 2 cups all purpose flour {I used whole wheat pastry flour}
~ 2 tsp baking powder
~ 1/2 tsp salt
~ 6 Tbsp cold unsalted butter, cut into small pieces {I used salted}
~ 2/3 cup heavy cream
~ Sanding sugar for sprinkling {I used coarse unrefined sugar}


1. Preheat oven to 375. Combine strawberries, 2 Tbsp of sugar and lemon juice in a bowl.

2. Mix together flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter with a pastry cutter, or rub it in with your fingers until mixture resembles coarse crumbs. Stir in cream until dough starts to come together.

3. Stir in strawberry mixture.

4. Using a small melon scoop or a tablespoon, drop the dough onto well greased cookie sheets, about 2 inches apart. Sprinkle with sanding sugar.

5. Bake until golden brown, 17-20 minutes. Cool on wire rack.

Makes about 3 dozen {unless you eat some of the batter...ahem}.

I got this recipe from martha stewart living...they were good.  a little moist.  i dont recommend covering them after you make them.  just let them sit out. they are better dry and crumbly.