Tuesday, September 28, 2010

Tasty Tuesday: Strawberry Shortcake Cookies


Our good friend over at Tea and Crumpets sent us this Tasty Tuesday recipe and it looks fantastic! Here she is in her gorgeous ST Penelope apron!
Lexi borrowed this gem of a recipe from www.wearenotmartha.com. Really! For not being Martha, they sure did turn out a recipe she might use on her show or in her books.

  • 12 oz. strawberries
  • 1 t fresh lemon juice
  • 1/2 C plus 1 T sugar
  • 2 C all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 3 oz. (6 T) butter, cold, unsalted, and cut into small pieces
  • 2/3 C heavy cream
  • Sanding sugar for sprinkling (or regular sugar if you don’t have sanding)
First you’ll want to hull your beautiful, in season strawberries!

And don’t worry; “hulling” really just means getting rid of the green stem. I simply cut it off with a knife, not owning any fancy hulling tools. Then I diced the strawberries into 1/4 inch pieces.

In a medium bowl, I threw in the strawberries, lemon juice, and 2 T of the sugar.

In another larger bowl, I whisked together the flour, baking powder, salt, and remaining 7 T of sugar. Then I took my butter pieces and rubbed them into the flour mix with my fingers. I just used my hands, but a pastry cutter (also known as a pastry blender) would come in handy. I kept mixing this together until it was a crumb-like mixture. Then I added the heavy cream and stirred until it was dough-like. And then added in the strawberry mixture.

I spooned (using an ice cream scoop!) about a T of dough onto a cookie tray sprayed with some cooking spray. I think I made my cookies a bit bigger than Martha made hers as I only got about 2 dozen out of my batter (she got 3 dozen). I thought the ones I made were the perfect size, though.

Then you can sprinkle the cookies with your sanding sugar, which is basically just larger granule sugar, to make the cookies nice and pretty. I sadly couldn’t find any, so I just sprinkled the cookies with regular sugar.

Bake the cookies for about 19 minutes at 375 degrees.

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