Strawberry Shortcake Cookies
12 ounces strawberries, hulled and cut
into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 tablespoon sugar
2 cups flour
2 tsp baking powder
1/2 coarse salt
3 ounces (6 tablespoons) cold unsalted
butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat the oven to 375 F.
Combine the strawberries, lemon juice, and 2 tablespoons of granulated
sugar.
Whisk together the flour, baking powder, salt, and remaining 7 tablespoons
of granulated sugar in a large bowl. Cut in the butter with a pastry cutter,
or rub in with your fingers until the mixture resembles coarse crumbs. Stir
in the cream until dough starts to come together.
Stir in the strawberry mixture.
Using a 1 1/2 inch ice cream scoop or a tablespoon, drop the dough onto
baking sheets lined with parchment.
Space evenly apart. Sprinkle with sanding sugar.
Bake until golden brown, about 24 to 25 minutes. Transfer to a wire rack.
Allow to cool. Cookies are best served immediately, but can be stored in an
airtight container at room temperature for up to one day.
Makes about 3 dozen