swing.

i was just reading my june, even thought it is may, issue of martha stewart living (that i got for free...thanks t for the tip) and i got to the very last page and there it was. a recipe. strawberry-shortcake cookies. strawberries are on sale for $1.50 this week at the giant. i think i'm going to have to try this before the end of the week.

strawberry-shortcake cookies

12 oz. strawberries, hulled and cut into 1/4 in. dice. (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 oz. (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
sanding sugar, for sprinkling

1. Preheat oven to 375. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a 11/2 inch ice scream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

hmmm...i am noticing a pattern in my posting. food is essential though.

(photo by alicia bock and can be bought here.)