Strawberry Shortcake Cookies

Hope you aren't having an upset tummy from all the candy over the weekend! We had a great time seeing all the kids dressed up.

As Fall creeps in and we had two nice cold fronts last week, I wanted to make one last sweet summer treat to use up some strawberries left over from my Tiramisu dip. These where very tasty right out of the oven and later in the day, but after that they're not so great. I see now why they recipe says their only good for one day.

Strawberry-Shortcake Cookies
(Adapted from Martha Stewart)

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

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.

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.