The end-of-the-season strawberries have finally been put to rest in these little strawberry-cookie delights. They are almost more like a biscuit, emulating strawberry shortcake. I whipped up a batch & brought them over to the University senior art studios...they were gobbled up with delight.
strawberry & brown sugar cookies.
adapted from Martha Stewart
2 cups fresh strawberries, chopped into 1/4" chunks
1 tsp. lemon juice
2 TBL agave syrup
- Combine in a bowl & set aside.
1 cup whole spelt flour
1 cup white spelt flour
1/3 cup light brown sugar
2 tsp baking powder
1/2 tsp sea salt
- Sift together in a bowl.
6 TBL cold butter, diced
2/3 cup half-&-half
powdered sugar for dusting
- With a pastry cutter, or in a Kitchenaid, work the butter into pea sized bits. Add dry ingredients, being careful not to over beat, while slowly adding half-&-half. Once the dough comes together mix in strawberries.
- With an ice cream scoop place dough 1" apart on baking sheets (lining with parchment might be good here since the berries let out some juices).
- Pop into a pre-heated oven at 375 degrees for 24-26 minutes or until golden. Let cool on the pans for 3-4 minutes, transfer to cooling racks. Once cool, dust with powdered sugar.
- Store in an air tight container, these really only last about a day since the are similar to biscuits & dry out easily).
happy eatings & cheers!
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