Original from "http://www.marthastewart.com/315652/strawberry-shortcake-cookies"
I made a modification as follow, reduce the sugar in a half amount.
INGREDIENTS
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup + 1tablespoons granulated sugar
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 ounces (6 tablespoons = 1+1/2 pc) cold unsalted butter, cut into small pieces
1 & 1/3 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 1/2 cup granulated sugar in a large bowl. Cut in the butter or rub in with your fingers, until mixture crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using 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 it immediately, but can be stored in an airtight container at room temperature for up to 1 day.
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