Ingredients: (3 dozen cookies)
2 c strawberries
1 tsp fresh lemon juice
1/2 c + 2 Tbsp granulated sugar
2 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1/2 c cold unsalted butter, cut into small pieces
2/3 c heavy cream
Prep:
1. Preheat oven to 375F. Combine strawberries, lemon juice, and 2 Tbsp granulated sugar. Set aside.
2. Place flour, baking powder, salt, remaining sugar and butter in the bowl of a food processor and pulse until mixture resembles coarse crumbs. Add cream and pulse until dough starts to come together, then add strawberry mixture.
3. Using a small ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment or silicon mat, spacing evenly apart.
4. Bake 20 to 25 minutes or until golden brown on the bottom. Transfer to a wire rack, and let cool.
6 comments:
I have never heard of a cookie like this. I bet they are really good.
What adjustments did you make. I obviously needed help... mine turned out horrible.
So funny we just made these as well. Martha knows best I guess. LOL. We made our subbing mashed bananas for the butter and used fat free half and half for the cream. They were a little soft so we froze them...and haven't looked back. Frozen strawberry shortcake cookies are incredible!
I love this idea too!! So unique.
Martha does know best! Although these are more like a scone than a cookie in my book, they still are delicious.
I love the name of your blog! I tend to workout then cook too, although there has been more cooking than working out lately! Your cookies look great.
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