one cookie stacked on top of another cookie
First of all I'll start off by saying, my strawberry shortcake cookies don't have the texture
that they were supposed to have, that of a scone or biscuit because
(mine actually look just like a cookie would) , well, because
I had friends over, we had plans, and they were impatiently waiting for me at my kitchen table
while I was whipping these up! ( I couldn't wait to bake these as soon as I saw the recipe).
So... three little things that I did that you shouldn't do;
1. Run out of heavy cream and substitute about 1/2 c. of 2% milk.
(I know that has nothing to do with my friends waiting but well that happened. Shame on me,
I could have sworn I had more heavy cream.) That made my dough a tad bit more runny.
2. Over-stir the dough because you were too busy having conversation with friends...
I can't seem to multitask even if my life depended on it! I think had a whole lot to do with
the texture of my cookies.
3. Double the cookie size. It said to use tablespoon and a half of dough while I decided
to just use my little ice cream scoop that holds about 3 tablespoons of dough because
I didn't have time to bake two batches.
There. Now, that being said. I want to tell you how delicious these cookies are.
They are melt in your mouth delicious. They are strawberry shortcake on the go.
My friends devoured them as soon as they were out of the oven. Seriously.
They thought since I made them wait so long, they had the right to eat them. All.
My mom and sisters tried them too. Other than that there were four left.
And if you follow the steps like you should they will probably be even better than mine (:
I absolutely love the color of these cookies. Now I know Valentine's day is
not right around the corner but how perfect would these be for a Valentine's picnic or
gathering of some sort? Don't mind me, I always think ahead.
Strawberry Shortcake Cookies
recipe from Martha Stewart
makes 3 dozen
- 12 oz. strawberries, hulled & diced into 1/4-inch (2 c.)
- 1 t. lemon juice
- 1/2 c. + 2 T. sugar
- 2 c. a.p. flour
- 2 t. baking powder
- 1/2 t. coarse salt- 3 oz. (6 T.) cold unsalted butter, cut into small pieces
* sanding sugar for sprinkling, optional
Preheat oven to 375 degrees.
1. Combine strawberries, lemon juice and 2 T. sugar. Set aside.
2. Whisk together flour, baking powder, salt and remaining sugar
in a large bowl. Cut in the butter with fingers until mixture resembles
coarse crumbs, as if you were making pie crust. Stir in cream until
dough starts to come together, then gently stir in strawberry mixture
(this is were I went crazy stirring the dough).
3. Using tablespoon, drop about tablespoon and a half onto
baking sheets lined with wax or parchment, whatever you have,
spacing apart evenly about an inch and a half. Sprinkle with sanding
sugar, if using. Bake until golden brown. 25 minutes.
Transfer to a rack, let cool.
Best way to enjoy these is with family and friends <3
note: these cookies are best served immediately or the day of,
they don't keep well, as any other cookie using fresh fruit.
also, 1/4-1/2 t. of lemon zest would be great in these, definitely
adding zest next time I bake these, which will be before the summer
is over, I'm going strawberry picking soon!