It’s a snow day, lots of people are home. Let’s bake cookies!
Strawberry Shortcake Cookies
adapted from here
yield: 30 cookies
12 ounces strawberries, hulled and diced (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon sucanat or organic, whole sugar
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 cup heavy cream
turbinado sugar, for sprinkling
instructions:
• preheat oven to 375*. line two rimmed baking sheets with a silpat pad or parchment paper (dough is very wet).
• combine strawberries, lemon juice, lemon zest, and 2 tablespoons of sucanat. set aside.
• in a large bowl, whisk the whole wheat pastry flour, baking powder, salt, and 7 tablespoons of sucanat.
• cut the butter into small cubes and add to the flour mixture. using a pastry cutter, cut the butter into the dry ingredients until it resembles coarse meal.
• stir in the cream, using your hands, mix until the dough comes together.
• stir in the strawberry mixture.
• using a 1 1/2″ ice cream scooper, drop dough onto lined baking sheets.
• sprinkle with turbinado sugar.
• bake until golden brown, about 22-25 minutes.
• let cool completely on baking sheet before removing.
• these are best eaten the same day they are made.
note: you can shape dough and freeze, then bake as needed.
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