Cookie Carnival: Strawberry Shortcake CookiesJune 24, 2009 at 8:46 pm | Posted in cookies & bars, events, sweet things | 25 Comments
It’s been a long time since I’ve participated in The Clean Plate Club’s Cookie Carnival. I saw this month’s recipe for Strawberry Shortcake Cookies in a recent issue of Martha Stewart Living, and they were too cute to resist! I have been gorging myself silly on fresh strawberries since the end of May, so I had plenty on hand to whip these up a couple of weeks ago.
These cookies come together without much fuss, but I do have a couple of pointers. They are pretty much just little biscuits, but the addition of fresh strawberries makes the dough quite wet. To make it easier to handle (and to prevent too much color from bleeding into the dough), after tossing the diced strawberries with sugar and lemon, I left any accumulated juice behind before mixing the berries in. I was a little scared of the large amount of heavy cream in the original recipe, so I replaced half of it with buttermilk, and it worked just fine. Keep a close eye on the cookies near the end of baking time…any strawberry bits on the bottom will start to caramelize if they are taken too far.
They really do taste like little shortcakes! Nice and soft, but a sprinkling of sanding sugar gives them a bit of crunch on top. Do take the advice written in the recipe, though, and eat these soon after they’ve cooled. I did save a few overnight in a container, and by the next day, I would have to say that they had gone from nice and soft to sad and soggy.
Strawberry-Shortcake Cookies– makes about 3 dozen
adapted from Martha Stewart Living, June 2009
Steph’s Note: You can replace half the amount of cream with buttermilk.
12 oz strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling
-Preheat oven to 375 degrees. 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. 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 stir in strawberry mixture.
-Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (start checking at 20 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.
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That’s so random
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