
We were to bring something with us to the lake to munch on while viewing the fireworks, so whipped up these cookies after church. We love to experiment and try something we've never made when assigned to bring something. It's kind of exciting - what if it does not turn out or tastes icky? Well, this one is a keeper! Super yummy and they were not kidding when the recipe said "best served immediately" (they get too moist).
STRAWBERRY SHORTCAKE COOKIES
2 c. strawberries, hulled and diced into small pieces
1 tsp. lemon juice
9 Tbsp granulated sugar
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp butter, cut into small pieces
2/3 c. heavy cream
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 until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. (At this point you will think you have a lab experiment gone bad... it will work out, I promise!)
Using a cookie scoop, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with 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.