i found this recipe in an old martha stewart magazine and i couldn't wait to try it. it's not strawberry season just yet but i couldn't resist making them now...i'll definitely give it another go this summer with some local berries. here's the recipe, courtesy of good old
martha stewart.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhfGBOXQpZzPhNFGh3TEfrLgkRRHQBFc9a0K69ED8K_IRXZSkieGwIcRpuLzNtiimKHDGosgUd4CWhT9traSbEncQ_LJ_Fa6jHbWzBwwUuGoEn3HEMJigl01XlA4rzeVsFiJ4LJKFe7pXy/s400/P1000113.JPG)
ingredients:
- 12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
- 1 tsp fresh lemon juice
- 1/2 cup plus 1 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp course salt
- 3 oz (6 tbsp) cold unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- sanding sugar for sprinkling (i couldn't find it so i skipped this step)
directions:
1. preheat oven to 350 degrees.
2. hull and dice the strawberries.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYpTYR8ibbp4ksEaXieA948lWobM1SA-AVbL44R0HR0yqQ78pXvbUzVr7gnCdNGMYXp6fQqT2h9naCXmYCHA1OFrlbP3rUJVVogu-vaPWcEynrubPsRTHPNRSNKIz_BNNDR4cIykV972d/s400/P1000115.JPG)
3. combine strawberries, lemon juice, and 2 tbsp granulated sugar.
4. whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
5. cut in the butter with a pastry cutter (or rub in with your fingers) until mixture resembles course crumbs.
6. stir in cream until dough starts to come together, then stir in strawberry mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVuN0YbaG-HGXRSikTlkWAetoQEuL_Pj98odmW-Z8cj2xm4N98EatkLeSl8UYWTaqYVV30caDY9ssqYPHjyGTgovdiH6MY25zWmgLx7xkvTtSmwnZUqGvKQVDYKEwLTT9jkSLtgnrXpmb/s400/P1000116.JPG)
7. using a 1-1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
8. sprinkle with sanding sugar (i skipped this b/c i didn't have the sugar) and bake until golden brown, 24 to 25 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6bhqJ9aaVcvzGFljavt_vTxmoXAAUXGzLB222p4mvelmUYfKK6HBw8z87vHtyw8fXozjnJAsSQhJO6p7ThiY5Y9EIEGAZPUVaZdm50du1VcJCTG_kAm06gWNVxsaTat-6yvP0TGWAf6L/s400/P1000117.JPG)
9. transfer to a wire rack and let cool.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnPdMLjdsvNUOczq1jm3omJWVw_WGhd401EIv3Jy68MDTB9xIEFUcOuWyRDxjLrGSEtPRrv1XElKfnFVrqeAqlOtAUmWbPiS0KSjugEFUvJqky7Mx7AxdPJH955cpwURgtbj1pZ4oMoE5/s400/P1000128.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxea-e1x2oBwQkdPfUASy2EVj19CLjkhPoOdkA-GIAR2-eu6aOWBCNZb_ASVKHqltZ_U3nuUttKDnoFfFJd_f2SgweVn63TSSQfFJ2sOleDnvu8mMCkh3COnFsDAnkVAkfYvO-TvargMqM/s400/P1000129.JPG)
cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. i recommend serving with vanilla ice cream or whipped cream. delish!
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