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Strawberry-Shortcake Cookies

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“From Martha Stewart”
READY IN:
40mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

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 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
  4. Stir in cream until dough starts to come together, then stir in strawberry mixture.
  5. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
  6. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool.
  7. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

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