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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Adapted from Kosher By Design. Store these in a single layer. Ingredients:
1/2 cup vegetable shortening |
2/3 cup sugar |
1 egg yolk |
1/2 teaspoon vanilla |
1 teaspoon lemon juice |
1 1/3 cups all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
4 fresh strawberries, chopped small |
8 -10 fresh strawberries, sliced |
15 -20 blueberries, halved |
Directions:
1. Preheat oven to 375°F.
2. Beat the shortening and sugar together until light and fluffy.
3. Add egg yolk, vanilla and lemon juice and beat well.
4. Combine flour, baking powder, baking soda and salt.
5. Slowly add flour mixture to shortening mixture and beat until combined. Dough will be dry.
6. Add chopped strawberries and beat until combined, 10-20 seconds.
7. Drop by rounded tablespoons onto greased baking sheets.
8. Flatten slightly.
9. Lightly press a strawberry slice and two blueberry halves onto each cookie.
10. Bake until edges are lightly browned, about 10 minutes.
11. Cool on a rack.
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