STRAWBERRY SHORTCAKE COOKIES

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

Ingredients

• 12 ounces strawberries, hulled and cut into ¼-inch dice (2 cups)
• 1 teaspoon fresh lemon juice
• ½ cup plus 1 tablespoon granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon coarse salt
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• ⅔ cup heavy cream
• Sanding sugar, for sprinkling

Directions

1. Preheat oven to 375°. 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 1½-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.

Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.