Strawberry Shortcake Cookies
Makes about 3 dozen (or in my case 18 really big cookies)
12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
-Preheat oven to 375 degrees.
-Combine diced strawberries, lemon juice, and 2 tablespoons of granulated sugar.
-Whisk together flour, baking powder, salt and remaining 7 tablespoons of sugar in a large bowl.
-Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
-Stir in Cream until dough starts to come together, then stir in strawberry mixture.
-Using ice cream scoop or tablespoon, drop dough onto parchment lined baking sheets.
-Sprinkle with sanding sugar and bake until golden brown, 24 to 25 minutes.
-Transfer to a wire rack and let cool.
-Martha says "cookies are best served immediately", but I actually liked them better the next day cold right out of the fridge.