18 September 2012

strawberry & brown sugar cookies.


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
  1. 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
  1. Sift together in a bowl.

6 TBL cold butter, diced
2/3 cup half-&-half
powdered sugar for dusting
  1. 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.
  2. 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).
  3. 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. 
  4. 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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