Orangeberry Shortcake Cookies
Ingredients
-
12
ounces
strawberries, hulled and cut into 1/4-inch pieces
-
1
tablespoon
juice from an orange (or lemon)
-
½
cup
sugar
-
2
tablespoons
sugar
-
2
cups
all-purpose flour
-
¼
teaspoon
orange zest (or lemon)
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
6
tablespoons
cold unsalted butter, cut into small pieces
-
⅔
cup
fat free half and half
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- In a small bowl, mix the strawberries, juice, and 2 tablespoons of sugar, then set aside.
- In a large bowl, combine the zest and remaining sugar, rubbing the zest into the sugar until fragrant.
- Add the flour, baking powder, and salt to the sugar mixture and whisk together.
- Cut the butter into the flour mixture until coarse crumbs form, then add the cream and stir until the dough comes together.
- Gently fold in the strawberry mixture.
- Use a small cookie scoop to drop dough onto the prepared baking sheets, spacing them evenly.
- Bake for 10-15 minutes until golden brown, then transfer to wire racks to cool.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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