Strawberry Shortcake Cookies

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Seeing these cookies over at Bakergirl, I knew that it was only a matter of time before I would be making some.  These Strawberry Shortcake Cookies are the best of both worlds.  They have the lusciousness of Strawberry Shortcake and the tenderness of a cookie.  They could even pass for a scone in the right setting, such as serving them at a brunch.  I did agree that they need to be eaten in the same day. 

Strawberry Shortcake Cookies
Recipe Source: 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. 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.

This recipe can be seen at these linky parties here!  Also, this recipe and others can be seen at Cedar Hill Farmhouse, Weekend Potluck, Savy Southern Style, Have a Daily Cup of Mrs. Olson, Be Inspired,