These cookies are in between shortcake and cookies. The center is light and soft, the edges are crispy. They are delicious but should be eaten in the same day. The cookies may get a little soggy in the next day.
Ingredients:
12 oz Strawberries, hulled and diced into ¼” pieces
1 tbsp Lemon Juice
¾ Cup Sugar
2 Cup All Purpose Flour
2 tsp Baking Powder
½ tsp Coarse Salt
6 tbsp Unsalted Butter, cut into pieces
2/3 Cup Heavy Cream
Preparations:
1. Preheat oven to 375 degree F. Line baking pan with parchment paper.
2. In a medium bowl, combine strawberries, lemon juice and 2 tbsp of sugar. Stir until combine.
3. In a large bowl, whisk together flour, baking powder, salt, and the reminding sugar.
4. Add the cold butter and cut the butter into the flour mixture using a pastry cutter, until the butter is very small, coarse crumble.
5. Stir in heavy cream until dough starts to come together. Add the strawberries mixture and gently fold in until well combined.
6. Spoon 1 tbsp of dough onto baking sheet. Baked for 25 minutes or until golden brown.
Comments