strawberry shortcake cookies

After weeks of not cooking all that much
I am getting back into the habit.
Last night I made chicken fajitas
and this morning I baked up a lovely
batch of Strawberry Shortcake cookies.

I found the recipe whilst looking through
the past issue of Living. It was on the very
last page, and I could not believe that I had
missed it before!!

Well here it is, they came out semi scone like
which is still pretty awesome.

• 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

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

The only changes that I made to this was using half whole wheat flour,
and using cane sugar instead of white.
The bf approved and I like them too.
We'll see what the co-workers think!

This one is a keeper.