CV(D) and I have been debating the merits of various foods filed with butter and sugar lately. She’s in a phase of life where only homemade baked goods are worth consuming. I am so trying to be right there with her. In that vein, I offer up these strawberry shortcake cookies. Every bit as good as they looked on SpoonForkBacon.
There is nothing like fresh fruit in a baked good. You hear that, blueberry cream cheese bread? I’m coming for you!
To make a couple dozen strawberry shortcake cookies, you will need:
for the cookies:
1 cup diced strawberries
2 teaspoons lemon juice
2 cups plus 2 tablespoons all purpose flour
1 cup plus 1 1/2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter, cut into small cubes
1/2 cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon
for the vanilla glaze:
1 cup powdered sugar, sifted
2 tablespoons milk
1 1/2 teaspoons vanilla extract
Preheat oven to 375 degrees.
Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.
In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.
Stir in the yogurt and vanilla and mix until just combined. (A note: At this point, you may think your dough too crumbly and floury. Any remaining bits of flour will be incorporated as soon as you…) Fold in the strawberry mixture and lemon zest and mix until well combined.
Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.
Mix glaze ingredients in a small bowl. Drizzle over cooled cookies.