Mmmmm!

Monday nights have become a fun time for Dave and I lately. We've gotten into a circle of friends that we really enjoy. There are 5 couples (including us) that get together for dinner, sports for the guys, and conversation for the 'gals' and I went to school with ALL of them but one wife. It's so much fun getting to know them again because I didn't really know any of them in high school that well.

Anyway, this coming Monday is our night to host everyone and we've decided to grill out since it's supposed to be pretty nice out. Then for dessert I'm making Strawberry-Shortcake Cookies from Martha Stewart. I'm trying them out this weekend, but if you try them before me, let me know how they are. I'll give our report on them after dinner Monday!

Strawberry-Shortcake Cookies
Makes about 3 dozen

2 cups diced strawberries
1 tsp lemon juice
1/2 cup plus 1 tbsp granulated sugar
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3 oz (6 tbsp) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar for sprinkling on top

Preheat oven to 350 Combine strawberries, lemon juice, and 2 tbsp sugar. Whisk together flour, baking powder, salt, and remaining 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.

Using a 1 1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper. Sprinkle with sanding sugar and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack and let cool. They are best served immediately but can be stored in an airtight container at room temp up to 1 day.