Ingredients:
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1/4 c. unsalted butter, softened
4 oz. cream cheese, softened
3/4 c. sugar
1 egg
1 tsp. vanilla extract
3/4 c. chopped fresh strawberries
2 Tbsp. lemon juice
1-2 Tbsp. flour
5 oz. white chocolate- chopped
Sanding sugar
Directions:
Preheat oven to 350 degrees. Line pans with parchment paper.
Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
Whisk together 1 1/4 c. all-purpose flour, salt and baking powder and set aside.
Beat butter with sugar and cream cheese until it is light and fluffy. Add egg and vanilla. Mix well. Gradually add flour mixture and mix until it is well combined. Stir in white chocolate.
Sprinkle strawberries with 1-2 Tbsp. flour, toss them until all strawberries are coated with thin layers 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 1-15 minutes (until the edges become golden brown). Let them cool a few minutes in the pan then transfer them to a wire rack to cool completely.
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