(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.
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
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