The only sane thing to do when strawberries are in season is to eat them. Out of season strawberries call for different strategies: roll them in sugar, bake them with or make them into sauce or jam. I have seen a similar online recipe with oil. In fact there is an increased amount of cookie recipe with oil, but I am not a fan! A few years ago I left the oldest bakery in town when the new owners switched from using butter to oil. If your dietary regime dictates to leave off the butter, replace it with shortening. Shortening softens cookies but leaves no oily aftertaste. For softer cookies you can always increase oven temperatures, from 350F to 375F. In that case don’t forget to reduce the baking time. But the fresh fruit does an ample job here. These cookies are soft and delicious.Soft Strawberry Cookies
1/2 cup soft butter
1/2 cup sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
1 1/2 tsp baking powder
greated rind of 1 lemon
1 cup chopped strawberries
2 Tbsp flour
• Preheat oven to 350F and line a cookie sheet with parchment paper.
• Beat the butter and the sugar until very fluffy.
• Add the egg, vanilla and beat to combine.
• Set aside 2 tablespoons from the flour for use later.
• Add the remaining flour, baking powder and the grated rind of a lemon.
• Beat for a short spurt just to combine.
• Roll the strawberries into the flour you set aside earlier and gently mix it into the cookie batter.
• Form into balls and arrange them on the prepared cookie sheet.
• Bake in the preheated oven until the cookie edge gets a deep golden colour, though don’t let them brown.
• Let the cookies solidify and cool down before handling.
