Strawberry Goodness

SUMMER TYME AND THE LIVING IS MISERABLE

100 degrees plus in Fredericksburg, VA.  I believe it will be a record setting temperature.  Are you as ready for Fall as I am? But before summer is over and the fresh strawberries are gone, I just had to share this recipe.  A group of us gave a baby shower for my best friend's daughter recently.  She is having twins, so believe me, she needs a shower or two.  It was my assignment to do the desserts, something I truly love to do.  One of the recipes I made is a cookie called Strawberry Shortcake.  I'm pretty sure it is a Martha Stewart recipe, but because I rip recipes out of magazines and just stuff them in a chest that has drawers full of recipes, I'm not sure.  Anyway, it is beyond delicious.  If you love strawberries you must give this a try.  You won't be disappointed.

STRAWBERRY SHORTCAKE COOKIES
(Makes about three dozen)

12 ounces of strawberries, hulled and cut into 1/4 inch dice (2 cups)

1 tsp fresh lemon juice

1/2 cup plus 1 tbs granulated sugar

2 cups all-purpose flour

2 tsps baking powder

1/2 tsp coarse salt

3 ounces (6 tbs.) cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Sanding sugar, for sprinkling

Preheat oven to 375.  Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.  In a separate large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar.  Cut in the butter using 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" 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.  I set the baking sheet on a cooling rack for a few minutes before taking them off.  Then I let them cool completely on the cooling rack.  They are delicate, so be careful.  Serve the same day if possible, but they will keep a day.  I put them in an air tight container and stored in the refrigerator.  I don't know how long they will keep, because they didn't last long.   The recipe said to store at room temperature, but I put the few that were left in the refrigerator.  ENJOY!!

"WITCHVILLE" is coming along nicely.  Will share soon with another new design.

Many Happy Stitches,

Sandra