“Doubtless God could have made a better berry (than the strawberry), but doubtless God never did”

By: musicisfoodoflove

Aug 15 2010

Category: Recipes

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Aperture:f/2.8
Focal Length:3.85mm
ISO:120
Shutter:1/14 sec
Camera:iPhone 3GS

-William Allen Butler

Hey, y’all!

Sorry I haven’t written in a while; I was at the Heifetz Institute in Wolfeboro, NH for six weeks, a classical music camp for 67 violinists, violists, and cellists.  We spent time having lessons, rehearsing with our chamber groups, practicing, and….doing other things to pass the time, haha.  Sadly, there was no kitchen that we could use, so I couldn’t bake anything for a little over a month!  😦  However,  camp is over now, and I am currently in the city where I was born and raised, Urbana, IL.  Luckily, there is a kitchen in the condo that we live in, and lots of family and friends around!

Urbana is SCORCHING hot right now; it’s been about 95 degrees with an 85% humidity, so it feels like about 106 and disgusting.  But with all of this hot weather, I felt like the best dessert to make would be strawberry shortcake!  I found an interesting recipe on tastespotting for Strawberry Shortcake Cookies (follow the link for the original recipe).  I didn’t want to make anything too complicated, because my parents were making Japanese dishes that took up most of the space in the kitchen.  The great thing about this recipe is that it doesn’t take a loud mixer and is incredibly easy to make.  There is a lot of butter and heavy cream in the cookies, so warning if you’re sensitive to dairy!  I promise, they’re delicious.  I ate four of them 😛

Recommended listening: “Let Him Go On Mama,” John Hartford
I realize this has absolutely nothing to do with strawberry shortcake or summertime, but it’s just a really great song!  Make sure you dance around in your kitchen.  🙂

STRAWBERRY SHORTCAKE COOKIES

INGREDIENTS
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 salt
3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
2/3 cup heavy cream
coarse sugar, for sprinkling

DIRECTIONS
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 about 15 minutes, or until cookies are golden brown.  Transfer to a wire rack to cool completely.

Hope you enjoy!!

Love,

Sara

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