and believe me when I tell you---they did NOT disappoint!
The dough alone is enough to break your diet over. I personally enjoyed several hearty spoonfuls before dishing little dollops onto the pan.
The only snag in our baking adventure occurred when a small corner of the wax paper pan lining got a little too warm, and started to smoke. I was horrified- thinking I might have to compromise the integrity of my beloved cookies in order to contain the issue. I got innovative, however, quickly slipped on a hot-mit and snipped the loose edge of the paper with a scissor.
I thought we were out of the woods. but no such luck.
a few moments later, the fire alarm went off in the kitchen. apparently the smoke had finally made it to the ceiling. a good five minutes was spent with me standing on a chair beneath the detector, waving a baking sheet in the air to disperse the smoke. Trying to be helpful, my sister grabbed a towel to join in, and was successful at giving me a few good whacks.
All the efforts were worth it though, because the cookies came out beautiful:::
lovely brown and crisp on the edges. soft and delicious inside!
Run, don't walk, away from your computer right now- and make a batch for yourself!
(I'm giving you the recipe- so there is no excuse)
Strawberry Shortcake Cookies::
taken from Martha Stewart Living. June 2009.
12oz strawberries, hulled and cut into 1/4 inch dice (2 cups)
1 tsp fresh lemon juice
1/2 cup + 1 additional tablespoon granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp coarse salt
3 oz (6 tbsp) cold, unsalted butter- cut into small pieces
2/3 cup heavy cream
Standing sugar (for sprinkling)
Preheat oven to 375 degrees
Combine strawberries, lemon juice and 2 tbsp sugar.
Whisk together flour, baking powder, salt, and the remaining 7 tbsp sugar in large bowl.
Cut in the butter with a pastry cutter, or rub in with fingers, until mixture resembles course crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
Scoop tbsp size drops of dough onto a lined baking sheet, spacing evenly.
Sprinkle with standing sugar.
Bake for approx 24-25 mins (or until golden brown).
Best if served immediately- but can keep for one day at room temp.