I hear strawberries will be ready soon. I can't wait to pick some fresh for eating. I am not making jam with them this year. I just have a lot of strawberry left from last year and we enjoy eating them fresh and making yummy desserts with them too!
I found this recipe in the Detroit Free Press. It was adapted from a Martha Stewart recipe.
12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup + 1 TBSP sugar
1/4 tsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 TBSP cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado or coarse sugar for topping the cookies
Method:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, stir together the strawberries, lemon juice and 2 TBSP of the sugar, then set aside.
In a large bowl, combine the lemon zest and remaining 7 TBSP of sugar. Rub the zest into the sugar with your fingertips until moist and fragrant. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together. Finally, gently stir in the strawberry mixture. Use a small cookie scoop (about 1 1/2 TBSP) to portion the dough unto prepared cookie sheets spacing the cookies about 1 1/2-2 inches apart. Sprinkle with the turbinado sugar. Bake for about 25 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day that they are made but can be kept in an airtight container for 1 day.
Makes about 3 dozen cookies.
Nutritional info: per serving (I am assuming one cookie, it doesn't say), 74 calories, 4g fat, 9g carbs, 1g protein, 0.4g fiber.
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