Strawberry Shortcake Cookies

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}.