Strawberry Shortcake Cookies

1 oz. strawberries, hulled and cut into 1/4" and then diced (2 cups)
1 tsp. fresh lemon juice
1/2 cup plus 2 Tbsp. granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 oz. (6 Tbsp.) cold unsalted butter, cut into small pieces
2/3 cups heavy cream
sugar for sprinkling

FoodCookiesDessert Strawberries SPreheat 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.

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. 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.

Comments:  I found this recipe on Pinterest where it originally came from Martha Stewart's site.  It's simple, not overly sweet and so delicious.  The only change I made was to use evaporated milk in place of the heavy cream.  If you don't like strawberries, substitute with peaches or blue berries.  Both will fit in perfectly.