Strawberry Shortcake Cookies

Strawberry Shortcake Cookies from Martha Stewart

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

Makes about 3 dozen.

INGREDIENTS:
* 12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
* 1 teaspoon fresh lemon juice
* 1/2 cup plus 1 tablespoon granulated sugar
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon coarse salt (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)

DIRECTIONS:
1. Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining
7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes (Start checking your cookies around 12 minutes, they definitely DO NOT take 24 to 25 minutes!!!). Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)

From: Brittany Moore