Monday, December 19, 2011

Strawberry Shortcake Cookie Recipe


18 ounces fresh or frozen then thawed strawberries
1 small lemon
1/2 cup plus 1 tablespoon Splenda
2 cups all-purpose flour
2 teaspoons baking powder
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons Splenda. Whisk together flour, baking powder, and remaining 7 tablespoons Splenda 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 tablespoon, drop dough onto baking sheets sprayed with Pam, spacing evenly apart. Bake until golden brown, 20 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 have frozen my cookies and will serve on Christmas Day. Hopefully freezing will break the “eat in one day” rule!

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