Baking seasonally: Martha Stewart’s Strawberry-Shortcake Cookies [RECIPE]

Cooking seasonally comes easy because there are so many great fresh vegetable recipes out there. But baking (more specifically cookies) can be a bit hard. Often times, recipes ask for dried fruit. Right now, strawberries are in season and I’ve been scouring my cook books and the web for a recipe that called for fresh strawberries – not as a cream or preserve for a cookie sandwich or dehydrated bits but actually integrating strawberries into the cookie.

I ended up finding this simple recipe by Martha Stewart for Strawberry-Shortcake Cookies that used fresh strawberries. I thought it would be perfect for a potluck I was going to. I bought some fresh local strawberries – pick a package with smaller strawberries because they tend to be sweeter than large strawberries.

I like this recipe because it doesn’t use unfamiliar ingredients. It’s everything you can find at your local grocery store and you don’t have to spend a whole lot of money. The ingredients:

  • Fresh strawberries
  • Flour
  • Sugar
  • Lemon juice (squeeze from a real lemon – tastes better)
  • Course salt
  • Baking powder
  • Unsalted butter (COLD BUTTER!)
  • Heavy cream
  • Sanding sugar for sprinkling (optional)

I actually didn’t use the sanding sugar because I’m trying to cut down excess sugar in my food and it still tasted good – actually, I think the extra sugar would have made it too sweet. Make sure your dough IS NOT  smooth – you want to make sure it’s crumbly and lumpy. They key to this recipe is to use cold butter, don’t leave it out. The reason is if the dough is too pasty it will be hard to mix in the strawberries. The crumbly mix will make it easier to fold in the strawberries – you don’t want to beat it in or it will get masked up. Spoon about a tablespoon on your parchment paper on the cookie sheet and form into a circle. When it’s all done it will look like this:

You know when it’s ready because the edges are slightly brown and the strawberries keep their shape. These cookies should be eaten in 24 hours because you don’t want the strawberries to dry out. I brought them to a potluck dinner and they were all eaten.

Can’t wait to make these again!

RECIPE: Strawberry-Shortcake Cookies

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s