Strawberry Shortcake Cookies!

What happens when you are given a great batch of strawberries and forget about them until its almost too late?

Three words- Strawberry Shortcake Cookies. Preliminary reviews from Mom, Dad and friend, Jay, say this is a recipe worth trying. We are having dinner with new friends tonight-I thought I would bring them a few wrapped in this pretty basket!

Recipe: Strawberry Shortcake Cookies

(from Martha Stewart Living)

12 ounces strawberries, hulled and cut into 1/4″ pieces (2 cups)

1 tsp. fresh lemon juice

1/2 c. plus 1 Tbsp. granulated sugar, divided

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

6 Tbsp. (3 oz,) cold unsalted butter, cut into small pieces

2/3 c. heavy cream

sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 Tbsp. granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 Tbsp. granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub with your fingers (which was so easy), until the mixture resembles coarse crumbs. Stir in the cream with wooden spoon until dough starts to come together, then stir in strawberry mixture either by hand or with spoon.

Using a cookie scoop, tablespoon or your hands, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar and bake until golden brown, about 24 minutes. Transfer to a wire rack and allow to cool.

Cookies are great served immediately or several hours later once the flavors have had time to marry one another. Cookies can be stored in an airtight container at room temperature for up to 1 day.

The only change I would make would be to serve cookies with either vanilla bean ice cream or a dollop of whipped cream.