Strawberry Shortcake Cookies
Recipes / May 24, 2018

I’m running a little behind this week, and Dorie’s Cookies is a big book. Consequently, I think I am going to try another recipe or two, and then give my review at the end of next week. Today’s cookie would be perfect for Memorial Day get-togethers. It’s really cute and the red strawberries look great with Patriotic decorations. Strawberry Shortcake Cookies FOR THE CAKES 1/3 cup all-purpose flour 1/4 teaspoon baking powder Pinch of sea salt 2 large eggs, at room temperature 1/3 cup sugar 1/2 teaspoon vanilla extract FOR THE WHIPPED CREAM 1 cup very cold heavy cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract FOR THE TOPPING 8 to 12 ounces strawberries, hulled Makes about 24 shortcakes Preheat the oven to 350 degrees. Butter and flour two regular muffin tins or use baker’s spray. To make the cakes, whisk the flour, baking powder, and salt together. Working with a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat the eggs and sugar together on medium for about 30 seconds, then increase the speed to medium-high and beat for 3 to 5 minutes, until the mixture is pale and tripled…

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