This month's cookie carnival challenge is "Strawberry Shortcake Cookies " from Martha Stewart.... I was totally excited to make these. They taste very similar to a biscuit shortcake/scone. We enjoyed them. I think they would be great as a "Brunch" item. I did shorten the baking time to 15 minutes and made 30 cookies using a medium pampered Chef scoop.....
COOKIE CARNIVAL STRAWBERRY SHORTCAKE COOKIES
INGREDIENTS:
Makes about 3 dozen.
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar*
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
* Sanding sugar, for sprinkling
DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes( I only cooked mine for 15 minutes). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
ENJOY!!
I too shortened the cooking time but unfortunately I made a wrong turn somewhere and they didn't turn out as one would like.
ReplyDeleteTry them again...It is worth the effort I used a silpat baking sheet and shortened the time but otherewise followed the directions.
ReplyDeleteI didn't have to shorten the time, but did bake them on a silpat. Thought they would be great for brunch or tea too.
ReplyDeleteSee you at the next cookie carnival roundup!