yay for strawberry season! while i haven’t gone to pick my own yet, i really can’t wait! there’s a “pick your own….” farm really close to my parent’s house where i grew up. i remember driving down the street and seeing all of the strawberry pickers out the window. my dad and my sister (only one sister at the time, sorry lynz!) made up a song that we used to sing whenever we’d go by:

“butts and elbows, knees and toes, KNEES AND TOES! butts and elbows, knees and toes, KNEES AND TOOOOOOES!” (to the tune of head and shoulders, knees and toes.)

anyhow, it brings back good memories, and there’s nothing better than biting into a hot strawberry straight off the vine. since strawberries are pretty cheap right now, i decided to make these, just because they looked pretty interesting and i was curious.

the dough was awesome. so pretty.

and the recipe:

strawberry shortcake cookies a la martha stewart

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
• 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
• 2/3 cup heavy cream
• Sanding sugar, for sprinkling

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. 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.

these were really good right out of the oven. today they’re a bit more biscuit like than cookie like, but still really fresh and delicious. i might have baked them a bit more if i had to do it over to try to get them a little crispier on the outside.

definitely worth trying for strawberry season!