Strawberry Shortcake Cookies

St. Valentine’s weekend is our traditional release date for our Sonoma County Rose of Pinot Noir. This year is no exception. Come on by the Tasting Room and sample our new release from the 1010 vintage. We will serve some of these delicious cookies to pair with the wine.

INGREDIENTS

  • 1 pound strawberries, hulled and cut into 1/4-inch dice (2 cups)
  • 3 tablespoons good quality strawberry jam
  • 1 teaspoon fresh lemon juice
  • ½ cup plus 1 tablespoon sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon Kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • sugar, for sprinkling
  1. Preheat oven to 375F degrees. Line baking sheets with parchment paper or Silpat and set aside.
  2. In a small bowl, combine strawberries, jam, lemon juice, and 2 tablespoons sugar; set aside.
  3. In a large bowl, whisk together flour, baking powder, salt, and remaining 7 tablespoons of sugar.
  4. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
  5. Stir in the cream until dough starts to come together, then stir in the strawberry mixture, just until combined.
  6. Drop 2 tablespoon portions of dough onto baking sheets, spacing evenly apart.
  7. Sprinkle with sugar
  8. Bake until golden brown 25 minutes.
  9. Remove from the oven and transfer cookies with a spatula to a wire rack, and let cool.
  10. These cookies are best served the day they are made, but can be stored in an airtight container at room temperature for 1 to 2 days.

This recipe makes about 3 dozen Strawberry Shortcake Cookies. Serve with Taft Street’s 2010 Sonoma County Rose of Pinot Noir (of course).

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