Strawberry-Shortcake Cookies

There is an incessant beeping occurring every once in awhile in my office. It kind of sounds like a robotic bird is stuck in the wall who is pretty stressed about the whole thing, but is also tired and occasionally falls asleep. It does this so it can wake up in an hour and beep again with renewed vigor, too quiet for others to notice, but just loud enough to be at the edge of my psyche in that “I’m going mad.” sort of way.

*beep*

I don’t know what it is. I don’t know what it means. I just hope it’s gone when I return to my office in the morning.

*beep*

Or maybe it’s not actually there and I’m just going crazy.

I was going to attempt to tie this back around to these wonderfully tender strawberry-shortcake cookies, but I’m not sure how to tie my slow descent into madness to… anything at all. Perhaps I can blame my madness on my extreme intake of sugar.

*beep*

But that doesn’t match up with this recipe as these cookies are not too sweet and actually remind me of a scone crossed with a cookie. Not exactly one of my crazier baked goods.

Maybe we could pretend that this is the robotic bird’s favourite treat. Yeah. It has a weakness for strawberry shortcake, but until now couldn’t figure out how to properly consume it with its tiny robotic beak and I have solved his plight by putting a strawberry shortcake in a tight, portable form and will lure him forward with these cookies! Come Bot-Bird, out of the wall and to these cookies and fly away, never to be heard by me again!

Do you hear that? Not the beeping. The defeated *squish* of my brain giving up on me.

But seriously, these cookies are delicious, whether you’re absolutely bonkers or just a little insane at the edges.

*beep*

Strawberry-Shortcake Cookies

Adapted from Martha Stewart

Ingredients

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
3 oz. white chocolate, roughly chopped

Directions

1. Preheat oven to 375 degrees.
2. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup granulated sugar in a large bowl. Rub in butter with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
4. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
5. Meanwhile, melt white chocolate in the microwave in 30 second intervals, stirring after each. Using a fork, drizzle white chocolate over cookies.

Makes approx. 3 dozen cookies. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. *beep*

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