Fresh fruits are always a regular in my house, but this summer the seasonal fruits are showing up and showing out! I have this amazing quality of justifying any dessert that I make with fruit as reasonably healthy. I know I’m only fooling myself, but I love the fantasy. Another justification is that from time to time I throw out so much produce because I allow them to go bad before eating or freezing them. Of all the fruits that have met an unnecessary demise, strawberries take the cake. See I even have to use a dessert metaphor.
What’s helped me to be a bit more focused when it comes to fruit purchases is having a recipe in mind when I bring said fruits home, just in case my iron willed disposition to eat them as is, dissipates.
I must say the strawberries that found their way into these cookies had the perfect amount of natural sugar so as not to overwhelm the other ingredients. The recipe was followed pretty much as the original except that I left out the sanding sugar. Even I have my sugar limits, and I only had 4 oz of white chocolate on hand, rather than the 5 oz called for. The result was a soft and cakey like cookie with that melt in your mouth quality that makes your eye roll to the back of your head. Have I convinced you yet?
Now you can buy a quart of fresh strawberries and enjoy them as Mother Nature intended or maybe even with a dollop of homemade whipped cream. Or, you can make these cookies and vow to go the natural route the next time. Wink-wink!!! I found this recipe at OMG Chocolate Desserts, so many awesome treats there!
- 1¼ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp sea salt
- ¼ cup unsalted butter-softened
- 4 oz cream cheese-softened
- ¾ cup sugar
- 1 egg
- 1 teaspoons vanilla paste
- ¾ cup chopped fresh strawberries
- 2 TBS lemon juice
- 1-2 TBS flour
- 4 oz white chocolate-chopped
- Preheat the oven to 350 F and line pans with parchment paper.
- Pour fresh lemon juice over chopped strawberries; drain them after a few minutes.
- Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside.
- Beat butter with sugar and cream cheese until it’s light and fluffy.
- Add egg and vanilla and mix well.
- Gradually add flour mixture and mix until it’s well combined.
- Stir in chopped white chocolate.
- Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
- Drop heaping tablespoon of batter onto pan leaving an inch space between.
- Set the cookies in the refrigerator for 5-10 minutes before baking.
- Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
- Bake for 13-15 minutes (until the edges become golden brown).
- Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.
What’s a party without cookies? I’m sharing these this week at the following parties.
These are the linky parties I participate in. Drop by and show them a little love!