The Neighborhood Cup
1 Journey
Aliso Viejo, CA 92656
949.716.5100
info@TheNeighborhoodCup.com

Hours of Operation
Mon - Thu 6 am - 9:30 pm
Friday 6 am - 11:00 pm
Saturday 7 am - 11:00 pm
Sunday 8 am - 5:00 pm








  

Recipes from The CUP

Strawberry-Shortcake Cookies
(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 1 tablespoon 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

Directions

Preheat oven to 375 degrees.

Combine strawberries, lemon juice, and 2 tablespoons granulated sugar.

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.

Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.

(Diane’s Tip: I use a Silpat on my cookie sheet when baking)

Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Makes about 3 dozen cookies.

recipe Archives

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