Strawberry Shortcake Cookies

I didn't get this posted in time for strawberry week but here is yet another great recipe to use up any strawberries you may have. This recipe caught my eye because I've never seen anything like it before. I wanted to give it a try so I whipped them up one afternoon. They were so good right out of the oven! Would have been even better with a little ice cream on top! :) This recipe says they are best if eaten within one day. Hmmmmm...don't think that will be a problem. Hahaha!





Strawberry Shortcake Cookies
Source: Bakergirl

12 oz. strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 t. fresh lemon juice
1/2 c. plus 2 T. sugar
2 c. flour
1/4 t. lemon zest
2 t. baking powder
1/2 t. salt
6 T. cold butter, cut into small pieces
2/3 c. heavy cream
Coarse sugar, for sprinkling over the cookies

Preheat oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.

In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.

Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.

Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Makes 3 dozen cookies.