Here’s another winning recipe from Martha Stewart: Strawberry Shortcake Cookies! When this landed in my inbox on Sunday, I knew I was going to make these first chance I got! Strawberries are easily my favorite fruit, and now that they’re in season I can’t seem to stay away from them. I actually bought 4 pounds of them on Sunday at Gourmet Garage, when I found them for only $2.99 a pound! Score! Readers, you totally know where this is going, don’t you? Prepare for lots of strawberry content over the next few days/weeks!
But first things first: These cookies are amazing. The texture is somewhere between a cookie and a scone, and the strawberry flavor is spot-on. They’re not too sweet so you can eat many (many!) of them without feeling like you’re getting a cavity, and the bright strawberry flavor makes them really happy and spring-like. Which I really need today, since it’s been monsooning since last night here! My coworkers all loved the cookies, too . . .
How gorgeous are these strawberries!?!? Looking at this picture makes me want one, even though I just ate 3 of these cookies for breakfast . . . I seriously cannot get enough of strawberries! I’m an addict.
The bright-green colander may be getting replaced soon though, I’m getting sick of seeing it all over the blog . . . amazing how starting a cooking blog makes you see your cookware completely differently. Attractive colander suggestions welcomed!
This recipe calls for chopping the strawberries into a 1/4-inch dice and mixing them with the lemon juice and sugar:
While they soak, the butter is cut into the flour and other dry ingredients, much in the same way as scones or biscuits are made. Then the heavy cream is added to make a dough, but I found that my “dough” didn’t come together at all after adding the cream. Even though there was tons of flour left over, I didn’t panic because I hadn’t added the strawberries in yet, and I knew they contain LOTS of liquid. Once the strawberry mix was added, I achieved “dough” consistency:
(sorry for the color, there was something weird going on last night with my camera!)
Then I scooped them out with my cookie scooper onto parchment-lined cookie sheets:
And popped them in the oven for their 25-minute bake. When I read the time on these, I thought it sounded like a lot, so I set the timer for 20 minutes instead of 25. It’s a good thing I did, too, because after 20 minutes the bottom of the cookies had started to burn! I have no idea what’s up with my oven, how a machine can run hot one day and cold the next is totally beyond me . . .
It didn’t matter that some of the bottoms were burned though, the cookies came out amazing!
A little powdered sugar on top makes everything prettier, doesn’t it?
Just one more glamor shot for good measure:
Now I’m off to see if my coworkers left any of these for me . . .
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They were delicious! Thanks Ivete!
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