Strawberry Shortcake Cookies
I can’t believe a week of strawberries is coming to an end. It went so fast and I’m sad to see it ending. I hope that I have given you some ideas of how to use up those strawberries while they’re ripe and delicious.
For the final recipe, I bring you a Martha Stewart recipe that is sure to impress. These cookies really do have the texture and flavor of a strawberry shortcake the day they’re baked. The next day there were a bit softer, but still delicious.
Hubby took these to work with great reviews. Everyone enjoyed them. I think one of his coworkers had 6 of them!!
I will definitely be making these little guys again. The batter came together really easily and the long baking time was kind of nice since I was doing other chores around the house when I baked these.
One Year Ago: Blondies
Check out my entire week of Strawberry recipes here.
Strawberry Shortcake Cookies
Yield: 3 dozen
Ingredients:
2 cups strawberries, hulled and cut into 1/4-inch dice
1 tsp fresh lemon juice
9 Tbsp granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Directions:
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. 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.
Recipe from Martha Stewart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love pomegranate so much ♥
beantownbaker — January 18th, 2014 @ 9:03 am
Isn’t it awesome. It makes me so sad when my store doesn’t have any…
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I’ve never had a cheeseball before! This one looks like the perfect entry – gorgeous!
All those pomegranate seeds look like little jewels on the cheese ball! And to think cheese balls have sorta become unfashionable in recent years.
beantownbaker — January 23rd, 2014 @ 2:13 pm
I agree, and there’s no reason for it! Especially with how pretty this cheeseball is.
this sounds delicious, and i love that it’s studded with those gems of pomegranate seeds 🙂
beantownbaker — February 8th, 2014 @ 11:58 am
Pom seeds are my favorite. I’m so sad that I can’t find pomegranates around me anymore. The containers of just the seeds are not the same…