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.
I have never heard of a cookie like this. I bet they are really good.
ReplyDeleteWhat adjustments did you make. I obviously needed help... mine turned out horrible.
ReplyDeleteSo 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!
ReplyDeleteI love this idea too!! So unique.
ReplyDeleteMartha does know best! Although these are more like a scone than a cookie in my book, they still are delicious.
ReplyDeleteI 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.
ReplyDelete