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[onto the entry]
Everyone has go-to recipes, right? Ones you can make in a pinch and will always always be successful. Ones that require minimal ingredients. Ones that take but a moment to whip up.
This is one of those recipes.
Last weekend I went home to my parents’ for some supposed relaxation.
Do you want to know what happened?
They had friends over.
MY PARENTS HAD FRIENDS OVER!
Now, normally that’s not a bad thing. Hey, parents are allowed to have friends too. (Teachers are the same way although I still cannot get it through my head that my first grade teacher doesn’t in fact sleep at my elementary school.)
Except I wasn’t prepared for this. Had I known, I would have had a recipe in mind, stopped at the grocery store on the way, etc etc. Instead, I sat around all day and did my planned relaxing until late in the afternoon I heard, “Anak (the Filipino word for “my child”), can you please bake something for dessert?”
I didn’t really feel like baking for some reason and I was resistant.
But she was my Mom.
And then I remembered these cookies.
My go-to cookies. And all of a sudden it didn’t seem so bad that I had to bake on the fly. I actually got excited.
I first read about them last summer when I was just starting to read blogs. We Are Not Martha was one of the first I ever read (Hi Sues & Chels!) and I found this recipe, made it, adored it, and made it again and again until there were no more strawberries to be found in all of New Jersey. I promise you, this is a fabulous recipe, super easy to make, and loved by all. In fact, I apologize for the lack of pictures but I had to snatch the last two cookies (I made a double batch and even then they were gone in minutes. MINUTES.) and snap these super quickly. Especially since I may or may not have snatched them from a child. Don’t worry. They still tasted great, I’m sure.
Makes 24 cookies.
12 oz strawberries, hulled and chopped
1 tsp lemon juice
1/2 c + 1 tbsp sugar
2 c flour
2 tsp baking powder
1/2 tsp salt
6 tbsp COLD butter, unsalted and cut into small pieces
2/3 c heavy cream
sanding (or granulated) sugar, optional
Preheat oven to 375F. Prepare baking sheets with parchment paper.
Combine strawberries, lemon juice, and 2 tbsp sugar in a bowl and set aside. In a large bowl, whisk together flour, baking powder, salt, and remaining sugar. Cut the butter into this dry mixture (using two knives or a pastry cutter) until crumbly. Add heavy cream and mix. It will be sticky. Add strawberries.
Drop about 1 tbsp of dough per cookie and space 2 inches apart. Bake for 18-20 minutes.
Go use up those strawberries!