If you are a child of the 80's like myself, the words Strawberry Shortcake have more meaning to you than just dessert. I couldn't help but think of my beloved childhood doll when I turned the page to find Martha Stewart's Cookie of the Month in her June 2009 edition of Living. I can still remember the dolls scented hair mixed with the smell of her plastic face. That is one very distinct smell from my childhood that is still clear in my mind as an adult. As I made these cookies I felt very nostalgic as they triggered memories of one of my favorite possessions growing up.
Martha Stewart Living June 2009
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
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 the butter
with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
Stir in cream until dough start to come together,
then stir in strawberry mixture.
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,
and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
Cookies are best served immediately. Right from the oven they had a biscuit-like quality and were crunchy and moist at the same time. It was perfection. I didn't eat them the next day, but my husband said they got very soggy and although the flavor was still good they lost the texture that made them so appealing the night before. So be sure to make these right before you plan to eat them. They are not bake ahead cookies by any means.