This scone-like cookie is a real delight to have for breakfast (even more so with a dollop of mascarpone). It’s the perfect thing to make when you have too many strawberries. Okay, you can never have too many.
Strawberry-Shortcake Cookies (adapted from Martha Stewart) Makes 10-12 cookies.
1 c. diced strawberries (small dice) 1/2 t. lemon juice 1 TB + a scant 1/4 c. sugar 1 c. white wheat flour 1 t. baking powder 1/4 t. salt 3 TB unsalted butter, chilled, cut into small pieces 1/3 c. heavy cream (optional: a little extra for brushing the tops)
Preheat oven to 375ºF, line a baking pan with parchment paper. Combine strawberries, lemon juice, and the 1 1/2 t. sugar in a bowl. In another bowl, mix the 1/4 c. sugar, flour, baking powder, and salt together. Rub the butter into the dry ingredients until it resembles a coarse meal. Pour in the cream, lightly mix just until it starts to forms a (crumbly) dough, then gently fold in the strawberries.
Scoop dough onto baking pan (I use my 1/4 c. measure). If the dough falls apart, just give it a little push/pat back together. Brush the tops with cream and/or lightly sprinkle with sugar. Bake until golden brown, about 20-24 minutes.