Strawberry Shortcake Cookies
 
 
Ingredients
  • 2 cups strawberries, rinse, chopped in 1/4-1/2? pieces
  • 2 tbsp sugar
  • 1 1/2 tsp fresh lemon juice
  • 1/2 lemon, zested
  • 1 tsp lemoncello (or more to taste)
  • 2 cups all-purpose flour
  • 7 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 6 tbsp cold, unsalted butter
  • 2/3 cup heavy cream + 1 tbsp
Instructions
  1. Preheat oven to 350° F.
  2. When chopping your strawberries, keep them larger than you would think, 1/4-1/2" pieces, it makes a prettier, moister cookie. Stir sugar, lemon juice, zest and lemoncello into the strawberry pieces and set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in 6 tbsp butter or rub the butter with your fingers into the flour until you have coarse crumbs.
  4. Stir in cream, adding 1 tbsp of cream as needed if the dough doesn’t come together. Add the strawberries, gently using your fingers to blend at the end. Try not to over-mix as this will make the cookies tough when baked.
  5. Drop by large spoonfuls onto a silpat or parchment lined cookie sheet and bake for 20-25 minutes, or until cookies are just lightly browned and cooked through. Keep an eye on these, they can over bake quite easily.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/04/20/a-preface-to-strawberry-shortcake-cookies/