Monday, July 5, 2010

Strawberry Shortcake Cookies

Oh you guys, it was good to be baking again! I hadn't baked in months and going to a Fourth of July party offered the perfect excuse to flex my baking muscle again. I wanted something that seemed super American and incorporated at least two of the three magic America colors: red, white and blue. I landed on Martha Stewart's Strawberry Shortcake Cookies.

First things first, I diced two cups of strawberries.

Put the strawberries in a bowl, then add a teaspoon of fresh lemon juice. Need something to do with the rest of those lemons? I spent ten minutes with my elbows resting on them; they're great exfoliators.

Then I added sugar to the strawberries and let them sit while I mixed up the flour mish mash.

I whisked together flour, baking soda, 7 tablespoons of sugar (7!!) and salt.

Then cut up six tablespoons of cold unsalted butter.

And added the butter with a pastry cutter.

Here's the magic sauce: heavy cream. Don't with it, though.

The recipe calls for 2/3 cup of cream. You stir it in and a dough starts to form. I thought I knew better than Martha, though, and I added a little more. I think that was a mistake.

Once I was satisfied with the dough, I added the strawberries, which added more moisture.

Just to take it to the next level, I added some white chocolate chips.

Then I tried to use my ice cream scoop to scoop up perfect cookie-sized rounds of dough. This never works for me, so I gave up and used my hands.

I baked at 375 for 24 minutes and they probably could have cooked another 3 minutes, but they were delicious. I will say they were a bit too moist, so I'd go less heavy on the heavy cream. They were the perfect Fourth of July treat, however; totally fresh and sweet and tart and sugary all at the same time. Best of all? It didn't involve an electric mixer, so anyone could make these!


Amanda said...

These look great. I made some cookies with apples in them once and the fruit made them soggy in just a few hours. Did the strawberries in these do the same?

Amber said...

Amanda: They are crazy moist today, so I think you are right. These are made to eat within hours, not days.