This lovely little dessert was the result of a recent weekend whim of mine. I ♥ ♥ ♥ weekend whims!
I’ve always enjoyed the simplicity of strawberry shortcake, and I’ve always loved big, soft, buttery sugar cookies. So why not combine them into one easy dessert?
Only problem was, I’ve all but phased out white flour and sugar in my baking and, in fact, I had no sugar in the house.
But where there’s a
will cookie craving, there’s a way!
I had to borrow a cup of sugar from a neighbor. (The neighbor was actually my mother-in-law, and she wasn’t actually home at the time….so maybe it was more like breaking into someone’s house and stealing their sugar?) Either way, I got what I needed and trotted back home to bake some cookies. We shared some of the finished product with my in-laws, so I think all is well.
Sometimes, you just want a good, old-fashioned cookie, right? And if you’re gonna do it, do it right…right?
Let me tell you, these cookies are totally, wonderfully right. I’d love to credit whomever originally developed the recipe, but I have no idea who it was. The decade-old newspaper clipping with tattered edges and butter stains was added to my overfull, under-organized, pre-Pinterest recipe collection years ago, and has been referenced many times since.
In my opinion, they’re the best sugar cookies around! And they’re a perfect compliment to the fresh berries, lightly sweet whipped cream, and simple homemade strawberry syrup in this Simple Strawberry Shortcake. Piling it all in a bowl was both easy to serve and adorable.
Come to think of it, these would make great “dessert bar” ingredients for a party or shower….hmmm….think I’ll tuck that idea away for the next time I’m playing hostess.
- 12 large sugar cookies
- 2 lbs fresh strawberries washed, stems removed, and halved
- Mint sprigs for garnish optional
- 1 10 oz bag frozen strawberries (unsweetened)
- 1/2-2/3 cup raw honey to taste
- 1/4 tsp pure vanilla
- 1 pt fresh cream
- 2-4 Tbsp pure maple syrup to suit your taste
- 1 tsp pure vanilla
Place frozen strawberries and honey in a saucepan over medium heat.
Meanwhile, whip the cream with maple and vanilla to soft peaks (use chilled beater and bowl if possible). Store in fridge until ready to serve.
When Strawberries and honey are heated through, transfer to Vitamix or other blender and puree. Add vanilla and any additional honey to taste.
To serve, place desired amount of fresh strawberries in each bowl, drizzle with syrup, top with a dollop of whipped cream, and tuck a cookie down into the mixture. Garnish with a sprig of mint if desired.
This would make a super cute "dessert bar" for a party or shower! Ingredients store well in the fridge for up to a week.
- 1 cup softened butter
- 1 1/4 cups granulated sugar
- 1 egg
- 2 tsp pure vanilla extract
- 1/2 tsp almond extract
- 2 1/2 cups organic unbleached & unbromated flour
- 1 1/2 tsp baking powder
Preheat oven to 350 degrees.
Cream butter and sugar with an electric mixer, then add egg, vanilla, almond extract and mix until combined.
In a separate bowl, stir flour and baking powder together, then add to the mixing bowl, 1/3 at a time, mixing on medium speed between each addition.
Use your hands to form dough into a smooth ball, then lay on a well floured surface and roll out to approximately 1/4" thick. Use cookie cutters to cut out desired shapes, then transfer to a parchment lined cutting board and place in the freezer for 10 minutes.
Once chilled, transfer the cookie dough cut outs and parchment to cookie sheets and bake for 8-10 minutes, or until the edges just begin to brown and the centers are still slightly soft (centers will firm up as they cool).
Cool for a few minutes on the pan, then use a spatula to transfer to a wire rack. Allow to cool completely before icing.
- Freezing the cut outs before baking prevents them from spreading.
- These make beautiful cookies for icing, but taste great all by themselves too!
Oops, lookie there – it’s the weekend again…If you’ll excuse me, I feel a whim coming on. 😉