Strawberry Shortcake Cookies
6 ounces fresh strawberries
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
3 tablespoons unsalted butter, cold
1/3 cup plus 1 tablespoon heavy cream, chilled
sanding sugar for topping, optional
Preheat the oven to 350 degrees F, and line a cookie sheet with a silicone mat or piece of parchment paper.
Next, hull and dice the strawberries. Dice the berries into pieces no larger than a 1/4".
In a medium bowl, combine the flour, baking powder, salt and sugar. Stir with a fork until well blended.
Next, add the butter and blend it into the flour mixture using a pastry cutter or two knives.
You could also use your fingertips to rub the butter throughout the flour mixture. When ready, the dough will have a coarse texture and the butter will be evenly dispersed.
Add the heavy cream and strawberries to the dough. Stir just until combined, being careful not to crush the strawberries too much.
Scoop 12 balls of dough onto the cookie sheet, and sprinkle sanding sugar on top of each cookie.
Bake for 20 minutes.
Immediately move the cookies to a wire rack and cool completely before serving.
These cookies are best served the same day.