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
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.
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.
1 comment:
These cookies look so delicious. Cannot wait to try them out.
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