Strawberry Shortcake Cookies

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I’m baaccckkkkk! The semester ended last week, which means three things to me. One, my brain can turn to mush. Two, I am unfortunately separated from Nicholas and limited to only weekend visits. And three, limitless time for baking!

Well, not really limitless time- I am a summer nanny. Today I found out that the 2-year old that I watch, Claire, would be attending a play group tomorrow. What a perfect excuse for me to get back in the kitchen! I didn’t want to make something too rich or sweet; essentially I didn’t want the parents to hate me for making their children bounce of the walls.

I decided to utilize this recipe for the occasion. The cookie is sweet, but not too sweet. Most children LOVE strawberries, and parents do too, since it is a simple way to get a child to eat a serving of fruit. They are SO light and airy; they pretty much melt in your mouth. They taste very much like a little mini scone. The best part? There are only 68 calories per cookie! So you can eat  A LOT without feeling guilty or weighed down.

I am planning on giving these to the children for breakfast tomorrow morning. They are light, healthy, and perfectly portioned for their little tummies.

This recipe is from none other than Martha Stewart herself!

Ingredients

  • 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 1-2 teaspoons fresh lemon juice
  • 1/2 cup plus 2 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream (if you don’t have heavy cream on hand, don’t worry! I used this simple alternative and the cookies came out perfect.)
  1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining granulated sugar in a large bowl.
  2.  Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. (I simply used my KitchenAid Mixer for this step…it made things a lot easier!) Stir in cream until dough starts to come together, then stir in strawberry mixture.
  3. Use a tablespoon to drop dough onto baking sheets lined with parchment, spacing evenly apart. Bake for 12-15 minutes, or until bottoms are golden brown.