The original recipe come from Martha Stewart (I think), and I found it on wearenotmartha.com. Making a small tweek here and there, here's the recipe for you! Strawberry season is most definitely kicking it up here in the South, and this recipe is a great way to incorporate fresh strawberries to fill that sweet spot for your summer menu!
- 12 oz. fresh strawberries sliced up into 1/4" chunks
- 1 teas. fresh lemon juice
- 1/2 cup + 1 Tblsp. of sugar
- 2 cups all-purpose flour
- 2 teas. baking powder
- 1/2 teas. salt
- 6 Tablespoons of cold butter, unsalted
- 2/3 cup of heavy whipping cream
- Sanding sugar (optional for garnishing the top of the cookie)
- Preheat oven to 375 degrees.
- Slice strawberries into quarter inch pieces or smaller depending on your preference.
- Mix sliced strawberry chunks, lemon juice, and 2 teaspoons of the sugar in a separate bowl and allow to sit for at least 5 minutes.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into small chunks.
- Add butter chunks to the flour mixture and knead in butter with hands until the mixture takes on a crumb-like appearance and you no longer feel clumps of butter.
- Add heavy cream to the mixture and knead or stir until dough forms. (Dough will seem very dry until strawberry mixture is added).
- Add the strawberry mixture to the dough and work in well with hands.
- Scoop dough mixture onto greased cookie sheet.
- Sprinkle sugar on top of unbaked cookies (sanding sugar or regular sugar).
- Bake at 375 for 19 minutes.
- Let cookies cool for 10 minutes, and enjoy at will!
I saw a suggestion to try them warm with vanilla ice cream! Sounds amazing!
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