Saturday, June 25, 2011

Strawberry Cookies with Citrus Glaze

Chris is completing a successful run at the local cardiac rehab and wanted to take a treat to the nurses to celebrate.  He chose these Strawberry Cookies.  I've actually made them before but decided to change them up a bit this time.  

Start by dicing about 12 ounces, or 2 cups. of fresh strawberries.  Add 1 teaspoon fresh lemon juice and 2 tablespoons granulated sugar.  Stir together and set aside.  After you get the strawberries diced, the rest of the recipe goes pretty quickly.

In a large bowl whisk together 2 cups of all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon coarse salt, and 7 tablespoons granulated sugar.  Cut in 6 tablespoons cold, unsalted butter using a pastry cutter until flour mixture resembles coarse crumbs.  And yes, that is a label on the flour canister which saves the guessing game ... is it all-purpose or self-rising?  Love my Dymo labelmaker.

Stir in 2/3 cup of heavy cream until dough starts to come together.  Add 1/2 teaspoon lemon zest and the strawberries, stirring until well blended.

Using a tablespoon scoop dough and drop onto parchment-lined baking sheets, spacing evenly.  Sprinkle with sanding sugar.  Bake at 375 degrees for about 25 minutes until golden brown.  Let cool about one minute on baking sheet then transfer to wire rack to finish cooling.

Mix together the citrus glaze and drizzle over cookies ... 
1/4 cups powdered sugar
3 teaspoons fresh lemon juice
1/4 teaspoon lemon zest
2 tablespoons water, or enough to make a good consistency

This recipe yields about 3 dozen cookies.  Keep refrigerated, it's a soft cookie, almost cakelike.

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