Strawberry Shortcake Cookies
Strawberry Shortcake Cookies
recipe from Martha Stewart
Got the idea from bunsinmyoven.com
Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing...more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
Use a tablespoon to drop cookie dough onto baking sheet lined with parchment. (I found it easiest to just use my hands and form golf ball sized balls of dough.)
Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.
recipe from Martha Stewart
Got the idea from bunsinmyoven.com
- 2 cups (12 ounces) hulled and diced strawberries
- 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 kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- vanilla ice cream, optional
Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing...more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
Use a tablespoon to drop cookie dough onto baking sheet lined with parchment. (I found it easiest to just use my hands and form golf ball sized balls of dough.)
Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.
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