RECIPE #4842 - STRAWBERRY SHORTCAKE COOKIES, Thursday, June 14, - | Nashville News, Weather & Sports

RECIPE #4842 - STRAWBERRY SHORTCAKE COOKIES, Thursday, June 14, 2012

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Serving  Size : 24   


  2          cups fresh Driscoll's strawberries -- diced, about 12-16 ounces

  2          teaspoons fresh lemon juice

  3/4       cup sugar -- split

  1          teaspoon vanilla

  1          teaspoon lemon zest

  2          cups all-purpose flour

  2          teaspoons baking powder

  1/2       teaspoon salt

  6          tablespoons cold butter -- about 3 ounces

  2/3       cup heavy cream -- plus 2 tablespoons for brushing on top

             sugar -- for sprinkling



Preheat oven to 375 degrees. Combine strawberries, lemon juice, 2 tablespoons sugar, and 1 teaspoon vanilla. Set aside.

 Whisk together flour, baking powder, salt, and remaining sugar in a large bowl. Cut in the butter and lemon zest 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. Brush lightly with heavy cream, then sprinkle with the 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.   Eat as is, or crumble to make a parfait with fresh berries and whipped cream.

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