Cookie Carnival: Strawberry Shortcake Cookies

We got home from Rome at about 2 o'clock this morning and I am EXHAUSTED! I am currently working on my 4th cup of coffee and I am still in danger of falling asleep while typing! :) But, I needed something to do to help keep me awake and so a blog post was in order!

Rome was amazing and everything we thought it would be. Our awesome friends watched the kids for us and we took 2 days and tried to squeeze in everything. We walked for about 7 hours each day and didn't get much sleep, but it was so worth it! I will post some pictures tomorrow when I get them uploaded.

In the meantime, how about a Cookie Carnival? These cookies were AMAZING! They tasted exactly like a strawberry shortcake in cookie form, hence the name. I really liked these a lot. The only problem with this recipe is the shelf life. They really need to be eaten the day they are made, but with as good as they are it shouldn't be a problem!



Enjoy!


STRAWBERRY SHORTCAKE COOKIES
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


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 cream until dough starts 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, but can be stored in an airtight container at room temperature for up to 1 day.