Strawberries are all the rage at farmers markets right now (yes, I used rage and farmers market in the same sentence.) Walk past those little cartons teaming with the fresh juicy berry and just when you've convinced yourself you don't need to spend $8 on something that will last 3 days, you catch a whiff of their sweet fragrance and are a goner. Luckily for me, my local strawberries had a mission!
Important note: these cookies must be eaten immediately after baking! Unfortunately, the watery nature of the strawberries softens the cookies, so after a few hours they get a bit damp. Soggy is too extreme of a word, but that scone-like crust is definitely gone. Even in this state though they still taste good- almost like a strawberry Christmas cookie. I blotted my diced strawberries before adding to the batter to remove excess liquid, but clearly more remained.
Strawberry-Shortcake Cookies (derived from Martha Stewart)
Yield: Approximately 3 dozen cookies
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 1/3 cup nonfat or lowfat Greek yogurt plus 1/3 cup skim milk
Sanding sugar, for sprinkling (optional)
1/2 teaspoon vanilla
1. 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 yogurt and milk until dough starts to come together, then stir in strawberry mixture, and finally vanilla.
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 (optional), and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately.