Strawberry Shortcake Cookies

 

I might just be losing my mind. Next week is a big week for me. I have a paper due and a midterm exam. This week has been spent confronting my fears about being in school after so long. Ok, the reality is that I only took a two year break from school, but one and a half years of those two years were dedicated completely to Cati. After spending this time immersed in mommyhood and the city of Baby Talk, I am completely terrified that I don't have enough brain cells left to function at an educational level. I'm terrified that my brain simply cannot be book smart anymore. I would give you a list of things that prove I'm not completely mentally with it, but it's just plain embarrassing and I've had enough people laugh at me already over my airheadedness so we won't even go there.

To combat this anxiety, I baked some cookies. As a sign of how anxious I really I am, I baked cookies I knew wouldn't appeal to me. Right now I need to be praised and comforted to make up for all the insecurities I'm feeling. What's a better way to do that than to bake up some Strawberry Shortcake Cookies that are guaranteed to get you compliments? I took a batch of these cookies to class and they were a big hit. Alex ate most of the ones I left behind and my mother-in-law and our babysitter took some home. I'm not a strawberry fan so I had to rely on others to tell me if the cookies were good. People kept saying the cookies made them want strawberry ice cream. I don't think I have ever seen cookies get eaten up as quickly as these did.

 

Strawberry Shortcake Cookies
Source: Martha Stewart
Yields 2 dozen cookies

12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
1-2 teaspoons freshly squeezed lemon juice
1/2 cup plus 2 Tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat the oven to 375. Line 2 baking sheets with parchment paper.

Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.

Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.

Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.

Glaze
1/2 to 3/4 cup powdered sugar
1 Tbsp lemon juice

Combine ingredients in a bowl and mix until smooth.