I love strawberries and I love strawberry shortcake and I love strawberry cobblers. 🙂
You are probably thinking that “she” really likes strawberries…and you would be right!
Many times I slice a few strawberries and sprinkle them with Truvia, I keep those little green and white packets on hand for late night snacking!
I don’t get that guilt feeling that way! 😉
Have you tried truvia? I find them to be much better than the yellow and pink packets you see out in the market place.
But enough about that…and more about these strawberry cookies….
They are quick and easy to make and I find that if I serve them warm….and add a scoop of vanilla ice cream….they almost make a cobbler or shortcake of themselves.
I think the pure lemon extract give just the right zip to these cookies.
This recipe is almost like a basic recipe that calls out for any kind of fruit….blueberries, raspberries…..any fruit can be substituted for the strawberries.
Just remember to keep them in an air tight container for up to one day….that is if they last that long at your house….
We don’t have to worry about that in this house!
Have a great week-end!
- 12 ounces fresh strawberries, sliced
- 1 teaspoon Natural Lemon Extract
- 1/2 cup plus 1 tablespoon sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons shortening
- 2/3 cup soy milk or skim milk
- Sprinkling sugar (optional)
- Wash, hull and slice strawberries.
- Place the strawberries into a bowl and add the lemon extract and 1 tablespoon of the sugar.Set aside.
- Whisk together the flour, baking powder, remaining sugar and salt. Use your hand mixer or a pastry cutter to cut in the shortening.
- Slowly stir in the milk, stirring as you go.
- Carefully fold in the strawberry mixture until the strawberries are evenly distributed throughout the dough.
- Use a medium ice cream scoop or a tablespoon to place each cookie on a parchment paper lined cookie sheet.
- Sprinkle each cookie with Sprinkling sugar if desired.
- Bake at 375 degrees for about 25 minutes.
- You may store up to one day in an air-tight container and I have found that if you serve them warm....the cookies are almost like a cobbler...which would be amazing if you would add a scoop of ice cream. Just sayin' 🙂