I love my Sunday mornings. I wake up early, go for a walk, prep some grains, marinate whatever it is I am making for dinner that night, and wait for Levi to wake up. When he finally decides to rise from his perfect slumber, I drag him to the local farmers market.
He looks forward to his pupusas and fresh lemonade. I like to see what’s local, organic, and fresh. Summer fruits and vegetables are upon us. This time of year, I tend to overindulge a bit. I buy a lot of berries. We don’t always finish off the fresh berries but they never go to waste. When I do have berries that are on the verge of spoiling, I lay them out on a baking sheet, flash freeze them, and then package them up for crisps, smoothies, popsicles, and coffee cakes.
This week, all was eaten except for the strawberries. I was thinking strawberry shortcake. While I was searching the Internet, I found a recipe for strawberry shortcake cookies. What was so great about this recipe is that it’s made in one bowl(no mixer required), and the ingredients didn’t need to be prepped(didn’t require room temperature butter). I was sold.
After shaping the cookies, I “accidental” licked my fingers. Yum! This is a scone, a shortbread, and a biscuit all wrapped up into one. Eli fell in love with these and asked that I make these often! I am thinking peach shortcake cookies, blueberry shortcake cookies: the skys the limit!
Strawberry Shortcake Cookies
adapted from here
yield: 30 cookies
12 ounces strawberries, hulled and diced (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon sucanat or organic, whole sugar
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 cup heavy cream
turbinado sugar, for sprinkling
• preheat oven to 375*. line two rimmed baking sheets with a silpat pad.
• combine strawberries, lemon juice, lemon zest, and 2 tablespoons of sucanat. set aside.
• in a large bowl, whisk the whole wheat pastry flour, baking powder, salt, and 7 tablespoons of sucanat.
• cut the butter into small cubes and add to the flour mixture. using a pastry cutter, cut the butter into the dry ingredients unitl it resembles coarse meal.
• stir in the cream, using your hands, mix until the dough comes together.
• stir in the strawberry mixture.
• using a 1 1/2″ ice cream scooper, drop dough onto silpat lined baking sheets (I used silpat because the dough is very wet)
• sprinkle with turbinado sugar.
• bake until golden brown, about 22-25 minutes.
• let cool completely on baking sheet before removing.
• these are best eaten the same day they are made.
note: I shaped all the dough and froze them. I then baked off a dozen and stored the rest in the freezer for the perfect weeknight dessert.