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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Strawberry-Shortcake Cookies Recipe

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This recipe for Strawberry-Shortcake Cookies is from The Gosney Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 c. plus 1 T. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. coarse salt
3 oz. (6 T.) cold unsalted butter, cut into small pieces
2/3 c. heavy cream
Sanding sugar, for sprinkling
Directions:
Directions:
Preheat oven to 375º. Combine strawberries,lemon juice and 2 T. sugar. Whisk together flour, baking powder, salt, and remaining 7 T. 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 the sanding sugar, and bake until golden brown, 24 - 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 one day.
Personal Notes:
Personal Notes:
These cookies are just like eating strawberry shortcake and they are portable. Great with some whipped cream!

 

 

 

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