Cookie Carnival: Strawberry Shortcake Cookies

I joined this baking club called "Cookie Carnival" a couple of months ago and all you have to do is make the cookie recipe for that month and blog about it then send a link to your post and a picture of your cookies to the host/hostess (This month it is being hosted by Kate at the Clean Plate Club, who also happens to be the creator of the club! If you are interested in joining the club, contact Kate by e-mailing her at kate [at] thecleanplateclub [dot] net). Unfortunately, I haven't been able to participate until this month- but better late than never! I'm so glad I made these cookies! They were delicious and an excellent way to take advantage of strawberry season. My mom actually made these before me and said they were more like a breakfast cookie than a treat cookie, so I made them for breakfast on Sunday. Yum!!! The only word of advice I would give when it comes to the recipe is that I had trouble incorporating the strawberry mixture. I couldn't get a wooden spoon to stir it in, so I finally gave up and just used my hands. Oh! And the cookies only take 12-14 minutes instead of the 20+ minutes the instructions say.

Strawberry Shortcake Cookies from Martha Stewart

These tender cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert.

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 (I used regular table salt)
* 3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
* 2/3 cup heavy cream
* Sanding sugar, for sprinkling (I didn't use this)

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 (Start checking your cookies around 12 minutes, they definitely DO NOT take 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. (I didn't try keeping the cookies very long, but my mom said they get soft and soggy, so either have your family eat them up soon after baking, or find a way to give 'em away!)