Strawberry Shortbread Cookies

After a long winter when the land is thoroughly thawed strawberries are among the first berries to ripen in New Jersey. Between May and June large, juicy, tart strawberries are sprawled out across fields and yards.

Strawberries are great on their own, but they’re also fun to bake with. Because they’re sweeter than other berries, I’ve decided to bake them into a shortbread cookie with aromatic spices that balance out the strawberry’s natural tartness. The result is a cakey, fluffy cookie with a hint of nutmeg and vanilla swirled with strawberries.

Ingredients
(for the cookie)

• 2 1/4 cups of all purpose flour

• 1/2 cup of granulated sugar

• 1/4 cup of brown sugar

• 1/2 tsp of baking powder

• 1/4 tsp of salt

• 1/2 cup of salted butter (softened)

• 1/4 cup milk (whole milk, cream, or even cream cheese if you’re feeling extra creamy)

• 1 large egg

• 1 tsp of vanilla extract (or vanilla bean paste)

• 1/2 tsp nutmeg

(for the strawberries)

• 1 cup chopped strawberries

• 1 tbsp of fresh lemon juice

• 1 tbsp of granulated sugar

Instructions

1. Preheat oven to 350°F. Stir 1 tbsp of lemon juice and 1 tbsp of sugar into bowl of chopped strawberries and set aside.

2. Mix flour together in a bowl with baking powder and salt. Set aside.

3. In a mixing bowl, cream butter with brown and granulated sugars. When thoroughly mixed add egg, vanilla extract and nutmeg.

4. Once mixture is smooth, slowly add flour to mixing bowl.

5. When dough is thoroughly mixed, fold in strawberries.

6. Portion out dough on cookie trays and bake for 12 minutes or until cookies are fluffy and slightly golden around the edges.

7. Remove from oven and let them cool before enjoying.

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