Strawberry Shortcake Cookies

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If you love strawberry shortcake, then you are sure to love these cookies. I'm not generally one that likes cooked or mushy strawberries, but after finding this recipe I'm a changed woman.

Who can't quit eating the cookies.

And lest you think that I came up with the wonderful recipe all on my own, I will give credit where credit is due ~ good ol' Martha Stewart is to thank for this one. I'll give you her directions and note where I went off course.

Ingredients

~ 12 ounces strawberries, hulled and cut into 1/4 inch pieces {2 cups}
~ 1 tsp lemon juice
~ 1/2 cup plus 1 Tbsp sugar
~ 2 cups all purpose flour {I used whole wheat pastry flour}
~ 2 tsp baking powder
~ 1/2 tsp salt
~ 6 Tbsp cold unsalted butter, cut into small pieces {I used salted}
~ 2/3 cup heavy cream
~ Sanding sugar for sprinkling {I used coarse unrefined sugar}

Directions

1. Preheat oven to 375. Combine strawberries, 2 Tbsp of sugar and lemon juice in a bowl.

2. Mix together flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter with a pastry cutter, or rub it in with your fingers until mixture resembles coarse crumbs. Stir in cream until dough starts to come together.

3. Stir in strawberry mixture.

4. Using a small melon scoop or a tablespoon, drop the dough onto well greased cookie sheets, about 2 inches apart. Sprinkle with sanding sugar.

5. Bake until golden brown, 17-20 minutes. Cool on wire rack.

Makes about 3 dozen {unless you eat some of the batter...ahem}.