I think I’m noticing a theme/pattern in my cookie expedition. I’m enjoying taking my favourite cake and pastry flavours and trying to get the same gastronomic experience in fewer bites – hence, fewer calories. That is definitely a goal worth pursuing!
This week I’ve played with strawberry shortcake. I’ve had many cookies with strawberry jam, but I don’t recall having tried one with fresh strawberry chunks.
Strawberries have become slightly obsolete due to infestation issues, but I do find it worth the effort to take the time to clean them correctly. If you’d prefer to skip this step, you can always use frozen strawberries. Be sure to dice them while they are still slightly frozen, or you’ll end up with strawberry puree.
In all honesty, my kids prefer their strawberries fresh and on their own. I found the taste of these cookies for a slightly more sophisticated palate – the perfect thing to make and send to that Tea you were asked to bake for. I hope you will find the opportunity to try them.
2 cups strawberries, washed and cut into ¼ inch dice (you can use frozen, cut while still partially frozen)
1 teaspoon lemon juice
1/2 cup plus 1 tablespoon sugar
2 cups flour
2 teaspoons baking powder
6 tablespoons margarine
2/3 cup pareve whipping cream, un-whipped
Sanding sugar, for sprinkling (Wilton makes a nice coarse sugar with great shimmer)
1. Preheat oven to 350.
2. Combine strawberries, lemon juice and 2 tablespoons sugar
3. Whisk together flour, baking powder, and remaining sugar in a large bowl.
4. Cut in the margarine and rub with your fingers until mixture resembles coarse crumbs.
5. Stir in cream until dough starts to come together then stir in strawberry mixture.
6. Drop dough by tablespoon on lined baking sheets, leaving 1 1/2” space between cookies.
7. Sprinkle with sanding sugar and bake until golden brown. approx. 15-20 min (as always, watch your cookies because every oven produces different results)
Yield: approx. 3 dz. Cookies