Recipe: Strawberry Shortcake Cookies

Strawberry Shortcake Cookies

Adapted from Martha Stewart’s White Chocolate-Butterscotch Cookies

Makes 2 1/2 dozen cookies

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
3/4 cup Crisco
1 1/4 cups packed light-brown sugar
1 egg
1 tablespoon vanilla
1 cup dried strawberries, roughly chopped
1/2 cup dried sweetened cranberries, chopped
1 cup white chocolate chips

Step by Step

1. Preheat oven to 350º Fahrenheit and prepare baking pans with parchment paper or silicon liners. Whisk together dry ingredients of flour, baking soda, and salt.

2. Cream together butter, Crisco, and brown sugar until light and fluffy, about 3 minutes. Add in egg and vanilla and beat until well-combined. Slowly add in flour mixture until just combined. Stir in strawberries, cranberries, and white chocolate chips.

3. Scoop approximately 1 1/2 – 2 tablespoons of cookie dough and drop onto prepared baking pan, leaving about 2 inches apart to allow cookies to spread. Bake until lightly golden brown, about 12-15 minutes depending on your oven. Remove and allow to cool.