Strawberry Shortcake Cookies

These cookies were made by accident. They were part of the food I made for my friends' shower, and were not planned. But I accidentally messed up the caramel brownie bites I had planned. I know, I know.... who messes up brownies? Well, me, apparently. However, I did have everything on hand to make these delicious cookies.

They are very light and moist, and very muffin like. A not too sweet, biscuit like dough is studded with pieces of fresh strawberry and topped with sanding sugar, or in my case, a sprinkling of turbinado sugar. A very unique cookie, they were a hit at the shower. They did turn out a little bit overly soft, but I think that had to do with the humidity outside. I think these would be even better drizzled with a glaze. A perfect summer cookie!

Strawberry Shortcake Cookies
adapted from Martha Stewart

Ingredients
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 (or turbinado 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.