Stawberry-Shortcake cookies

[Grace Drinker]

Ingredients
Makes about 3 dozen

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. 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.

* plus, I added some bits of white chocolate (about 1 bar). Next time
I would add more
** it's a Martha Stewart recipe

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