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.

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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

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4 Responses to “Banana Blueberry Muffins”

  1. #
    1
    Elly — October 13, 2007 at 8:49 pm

    These look great! I will definitely be giving them a try.

  2. #
    2
    Anne — January 26, 2008 at 3:20 am

    Very much looking forward to making these!!

  3. #
    3
    ttfn300 — September 10, 2008 at 11:15 pm

    Yum, these are fantastic!! Thanks for sharing the recipe 🙂

  4. #
    4
    Amethyst — August 29, 2009 at 8:02 pm

    I am so excited to see someone else making these! I have a different blueberry banana bread that I’ve used for years – it’s the Christmas gift that all my friends, co-workers, and family look forward to. I spend most of December baking, freezing batches as I go, so when it’s time to give them, I just set them out the night before, then wrap in foil with red ribbon.

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