Cookie Carnival: Strawberry Shortcake Cookies

Whenever you move to different states and different parts of the country, there's a few adjustments to make. In Florida you can probably wear shorts year round (help me out on this one, Jenn), and for places like Alaska you can wear sunglasses at night for half of the year.

Part of the food related fun is learning about what seasonal food is coming in each month. Like for instance, we have zucchini and summer squash and potatoes coming in already, in the first week of June. That would never, ever, happen in upstate NY... unless you have your own greenhouse or something mad scientist like.

So in NC, strawberries rocked and rolled on by already. I've been enjoying them since late April, and by right about now, they are on their way out the door already. I can't believe it. I mean summer just started :) But hey, cherries and blues and stone fruits are on their way, so it's all good :)

This recipe for the cookie carnival celebrates strawberry season, which is in full swing probably where you live... and if not, I'm sure you can sub out for something else. I think it's a great idea to use sweet fruit in these cookies, and they actually looked really nice. As far as taste goes, I'm going to say that 'they had a nice personality'. I'm not going to say they stunk, but I was rather unimpressed. They were a little too wet for my liking, but they disappeared pretty quick at the office. Oh well, maybe I just ask for too much :)



Strawberry Shortcake Cookies
Recipe by Martha Stewart
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:

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 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. 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. 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.


This was a really simple recipe, and tasted like a strawberry biscuit in my opinion. If I'd make any changes, I would not macerate the strawberries before hand. I would make the dough and just fold the strawberries in. Extracting the juice out made them too goopy and wet to work with, and wet dough makes me a little bummed :) So, I'd change that, and maybe add a little lemon zest too to the dough. Alas, there's always next time good buddies :)

Enjoy the rest of your week, and if you have any workout questions, feel free to let me know about them. I'm glad everyone is going out and getting active :)