Wednesday, August 4, 2010

Yes. This is another cookie recipe.

“Oh my GOD”, you’re thinking.  “ANOTHER cookie recipe?”

I mean…if you’re crazy.

Because honestly peoples, can there ever really be too many cookies?  There are generally never even ENOUGH cookies, never mind too many.  Delectable, magical, bite-sized bits of awesomeness fly quickly from table to hand to mouth and are never seen or heard from again.  This results in a general dearth of cookies that is plaguing kitchens, dessert trays, picnics and lunchrooms everywhere.  It’s a problem that we can combat. Together.  Let’s be brave, okay?  Take my hand (never mind that it’s coated with butter and sanding sugar).

As of late I’ve helped in solving the world cookie crisis by baking these amazing strawberry shortcake cookies.  How can this be done, you may ask?  How can the sweet yet puckery flavor of sugared berries ever be preserved and done justice in a baked good?  Where does the whipped cream come in?  How can this BE?

It's very simple my friends, is the answer to that.  These cookies are a lil slice of heaven, to be sure, and won’t run you too much time in the kitchen.  Shortcake comes together with heavy cream, and the sugared, lemoned strawberries are mixed right in!  Yes, it sounds crazy, but it also sounds genius, and tastes divine.  This is perfect when you’re looking for something foofy and summery to bring to a party (a two-year old’s ladybug-themed shindig, in this case), but that is portable and doesn’t need to be assembled.  Or you can just eat them all yourself, but technically that is not helping anyone’s cookie dearth but your own.

Strawberry Shortcake Cookies
from Martha Stewart Living, with my notes
Makes about 3 dozen

12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375˚.  Combine strawberries, lemon juice and 2 tablespoons granulated sugar.  Set aside.

Whisk together flour, baking powder, salt and remaining 7 tablespoons granulated sugar in a large bowl.  Cut in cold butter with a pastry cutter or rub in with your fingers, until mixture resembles coarse crumbs (I used my seems less violent and annoying, and works just fine - I kind of hate pastry cutters).  Stir in cream until dough starts to come together. (At this point I added a couple more drops of cream just to ensure the batter was wet enough - use your own judgement there).  Stir in strawberry mixture. (This step will also obviously make the dough much wetter).

Using a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly.  Sprinkle with sanding sugar (or granulated, if that's what you've got), and bake until golden brown, 20-24 minutes (I baked mine for 22 and they were perfection...we all know our own ovens best).  Transfer to a wire rack and let cool.

These cookies are best immediately, or at least the same day.  The crispness you'll encounter on that first taste dramatically disappears with time, due to the fat and berry juice in the cookies.  They're still good after a couple days in an air tight container, but they are mind blowing within that first 8 hours or so... You can even eat them for breakfast (which I would of course know nothing about because I was totally eating...Cheerios?)

1 comment:

  1. I just made Martha's Sugar Cookie home, make another batch of these and we'll have a cookie swap...OK? These do sound delicious.