Well, I've had internet challenges all week; however, am back on line. It's crazy how cut off from the world you can feel when you lose your connection!. It set me back a few days in the whole blogging and job searching thing. But, I used the opportunity to hop in my car and take a little road trip and socialize a whole bunch. So, I had some fun and now it's back to work.
These cookies come right from the Martha site. They were delicious. Like mini-shortcakes minus the whipped cream. My only comment here is to make sure you chop the strawberries smaller than 1/4-inch other wise the batter is a bit too chunky and they can burn or brown too much while baking. Oh wait, one more thing. I think adding a little vanilla into the batter would have been nice, too.
*makes 2-3 dozen
12 ounces of strawberries, hulled and diced into small pieces (about 2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into small pieces
2/3 cup heavy cream
Sanding sugar to sprinkle on top
Heat oven to 375 F. Combine berries, lemon juice, and 2 tablespoons sugar. Whisk together the flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter with a pastry cutter or rub it in with your fingers until the mixture looks like course crumbs. Stir in the cream just until the dough starts to come together. Then, stir the berry mix.
Using a tablespoon, drop dough onto baking sheets lined with parchment paper. Sprinkle with sanding sugar and bake until golden brown, roughly 25 minutes. Transfer to a wire rack and let cool. These are best served immediately.
