Tuesday, June 9, 2009

Cookie Carnival - June - Strawberry Shortcake Cookies

As soon as I saw this recipe I knew I had to make them soon. And soon I did, I made them the day I received the email with the recipe in it. This month's Cookie Carnival Recipe is for Strawberry Shortcake Cookies. I LOVE strawberries! But more importantly I LOVE strawberry shortcake. A recipe that turns my favorite dessert into a cookie, what's not to love.

I made my dough in the food processor, the recipe said to use a fork or your hands to cut the butter into the flour, I make my pie crust in the food processor, why not the shortcake dough.


shortcake cookie dough


I pulled my berries out of the freezer (preportioned into 2 cup size bags) and defrosted added the sugar and lemon juice.

shortcake cookie berries


Then I dumped my shortcake dough into a mixing bowl and added the strawberries. Mmmmm, this looked so good.

shortcake cookie mixed


I had the oven set at 375 and tried to bake the first batch for the time suggested. This is what happened.
shortcake cookie what happened

Oh wait, you can't really see what happened. Let's try again.

shortcake cookie what happened 2


That was after only 20 minutes, I think if I had left them for the 24 to 25 minutes they would have been completely blackened.

Oh well, the next 2 sheets came out just fine. I was able to get 38 cookies using my small Pampered Chef scoop. The kids loved them. I liked them, didn't love them as I hoped that I would. They seemed to be missing something, I'm not sure what though. Will I make them again? Most definitely, with some adjustments.



Shortcake Cookies Strawberry


Here's the recipe should you decide to make them yourself.

STRAWBERRY SHORTCAKE COOKIES

INGREDIENTS:
Makes about 3 dozen.
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling

DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining7 tablespoons granulated 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.

2. 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 sanding sugar, and bake until golden brown, 24 to 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 1 day.

ENJOY!!

Interested in joining the Cookie Carnival, visit Kate at The Clean Plate Club.

2 comments:

Carol VR said...

I agree the time suggested was way too long and so I watched them the entire time they wer baking and would say 15 to 17 minutes was more realistic.

Martha said...

Sorry these didn't turn out better for you!

I baked mine on silpats (silicone baking mats) and they turned out fine. I began baking all my cookies on parchment lined baking sheets or silpats years ago and haven't burned a cookie in a long time! It can really help.