Strawberry~Shortcake Cookies

If you are looking for a  version of the classic springtime dessert that can travel, these soft cookies are for you!  These not-too-sweet cookies are made with cream and studded with chunks of fresh strawberries in a biscuit-like dough, evoking the famous dessert they are named after.  This portable treat is  more like a scone than a true cookie.

• Servings: 3 dozen
• Time: 1 hr
• Difficulty: easy
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(adapted from Martha Stewart Living)

• 2 cups of strawberries, hulled and cut in 1/4- inch dice
• 1 teaspoon lemon juice
• 1/2 cup plus 2 tablespoons sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 6 tablespoons cold butter, cut into small pieces
• 2/3 cup heavy cream
• sanding sugar for sprinkling

1. Preheat oven to 375F.
2. Combine strawberries with the lemon juice and 2 tablespoons of sugar.
3.  In a large bowl combine flour, sugar, salt and baking powder.  Cut in the butter  until mixture ressembles coarse oatmeal.  Stir in cream until combined and a dough forms.  
4. Drain the strawberries and fold into the dough.
5. On parchment lined cookie sheets, drop tablespoon-sized dough, spacing evenly. Sprinkle each cookie with some sanding sugar.
6.   Bake in the top half of the oven for about 24 minutes.  Watch closely at the 20 minute mark as I found the bottom can easily burn.  Transfer to a wire rack to cool.  Best eaten same day or no more than 1 day later.  These cookies are not very sweet so you may choose to increase the sugar quantity by a few additional tablespoons or serve them with a dollop of sweetened whipped cream like you would a scone.