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Super Soft Strawberry Cookies

Super Soft Strawberry Sugar Cookies P

Last month California Strawberry Commission generously paid my way to BlogHer Food conference in Austin Texas. As conferences usually go, the memories of the people and food stand the brightest in my mind. The bloggers from all over the globe, the friends I usually only see online, and the food I’ve been reading about for years were right in front of me.

BHF CThe highlight of the actual conference sessions was a fantastic workshop on food preservation and how to use more food, and waste less. This was not only a reminder to me of how much food I waste, but a call to action on what can be done with those food scraps that usually go in the trash or compost bin.

Kate from the Hip Girls Guide to Homemaking is a brilliant source of knowledge on the subject and taught us how to make fruit vinegar (amazing in salad dressing!) like this Strawberry Vinegar on her site. I got me thinking about a strawberry extract, or a strawberry syrup. I love baking with strawberries and I love Italian Sodas, but those syrups always have so many chemicals!

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Syrup is also a great use of in-season strawberries. Those giant flats of gorgeous berries are being sold at bargain prices right now, but sadly, the berries don’t stay beautiful as long as we’d like. Once the berries start to lose their luster, you don’t have to toss them! There are a lot of fantastic ways to use those up, like making a beautiful syrup that you can store in the fridge, or even freeze for use in colder months when strawberries are harder to come by.

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At the farmers market last week, I came into ownership of about 3 pounds of strawberries, much to the delight of my strawberry obsessed daughter. Once the shine started to fade, I used most of what was left to make this syrup and froze what was left.

These cookies turned out beautifully, just as soft as I wanted with a hint of fresh strawberry syrup.

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Don’t forget to enter the California Strawberries Pin To Win contest to win some cash!

Grilled Romaine Salad with IPA Caesar Dressing

Ingredients

    For the Salad:
  • 2 Romaine hearts, cut lengthwise
  • 2 tbs olive oil
  • ½ cup parmesan
  • Croutons
  • For the Dressing:
  • 6 anchovies filets (packed in oil)
  • 1 clove garlic, smashed
  • 2 egg yolks (room temperature)
  • ½ tsp Dijon mustard
  • ¼ cup IPA (room temperature)
  • 2 tbs olive oil
  • salt and pepper to taste
  • 3 tbs parmesan cheese

Directions

  1. Preheat the grill to medium high heat.
  2. Brush the cut side of the lettuce with olive oil. Place on the grill, cut side down, until grill marks appear, about 3 minutes.
  3. In a blender or food processor add the anchovies, garlic, egg yolks, mustard, and beer. Blend until well combined and light and frothy, about 3 minutes.
  4. Heat the olive oil until hot but not smoking (20 seconds in a microwave is sufficient). While the food processor is running, slowly add the oil, drop by drop, until an emulsion forms. Add the salt, pepper, and Parmesan cheese, pulse to combine.
  5. Place each Romaine half on a plate, drizzle with dressing, top with remaining Parmesan and croutons. Serve with knife and fork.
https://domesticfits.com/super-soft-strawberry-cookies/

Smokey Hot Beer Shrimp

Ingredients

  • 2 tsp smoked paprika
  • 5 cloves garlic, grated with a microplane (or minced)
  • 1 tsp cayenne
  • 1 tsp chili powder
  • 1 tsp red chili flake
  • 3 tbs tomato paste
  • 1/3 cup wheat beer
  • 4 tbs butter, cut into cubes
  • 1 tbs honey
  • ½ tsp black pepper
  • pinch salt
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbs olive oil

Directions

  1. In a saucepan over medium high heat stir together the smoked paprika, garlic, cayenne, chili powder, red chili flake, tomato paste, beer, honey, pepper and salt. Add the butter and bring to a strong simmer, stirring frequently until reduced and thickened, about 5 minutes.
  2. In a separate pan heat the olive oil until hot but not smoking. Add the shrimp and cook until ust starting to turn pink, about 2 minutes. Pour the sauce into the shrimp pan, cook until the sauce thickens and shrimp are cooked through.
https://domesticfits.com/super-soft-strawberry-cookies/

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Comments


cassie July 3, 2013 um 11:50 am

I loved seeing you again and I loved that workshop too. I have been constantly thinking of how to waste less since that session. I love these cookies!

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Chung-Ah | Damn Delicious July 3, 2013 um 11:58 am

Looks like you had a great time! And these cookies – AMAZING! That frosting is the best. And I love that mascarpone can be used for both savory and sweet dishes.

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Averie @ Averie Cooks July 3, 2013 um 4:08 pm

They’re gorgeous! Do they turn out soft like a Lofthouse cookie? I have seen so many recipes for them but they all make like..5 doz cookies and they’re hard to halve with 3 eggs. Yours looks perfect for me! And with strawberries, no less!

So glad that you went to BlogHer & had a blast. I didnt go (kicking myself!). Great pics!

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Tieghan July 3, 2013 um 7:36 pm

Sounds like such a fun time!! These cookies are stunning! That frosting is calling my name. It sound incredible and with those soft cookies!! Whoa!

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Renee@chocolatpeanubutterohmy July 3, 2013 um 7:36 pm

I could have one or four now! they look gorgeous x

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Sarah | The Sugar Hit July 3, 2013 um 8:23 pm

I adore soft cookies. There’s nothing so comforting as a soft frosted cookie and a tall glass of ice cold skim milk. Heaven.

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Julie @ Table for Two July 3, 2013 um 8:25 pm

I want to eat that strawberry syrup with a spoon! Oh and the cookies are so amazing!!

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Cathy Pollak ~ Noble Pig July 4, 2013 um 6:58 am

What a beautiful cookie! Perfect for these strawberries I have around. So bummed we didn’t meet in Austin!

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Anna @ Crunchy Creamy Sweet July 4, 2013 um 10:34 am

I can’t get enough of strawberries this season so I am putting these cookies onto my to-bake list! And the strawberry syrup – LOVE! Brilliant!

Reply

Grilled Pears with Honey Roquefort Whipped Cream Recipe- Savory Simple July 5, 2013 um 7:22 am

[…] Savory Simple – Peach Buttermilk Mini Cakes Savory Simple – Basil Mint Ice Cream Savory Simple – Cinnamon Apple Fruit Leather Sally’s Baking Addiction – Salted Caramel Apple Pie Tutti Dolci – Blackberry Scones with Chambord Glaze Domestic Fits – Super Soft Strawberry Cookies […]

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Jessica@AKitchenAddiction July 5, 2013 um 7:37 am

Definitely making this strawberry syrup the next time I need to use a bunch of them before they go bad!

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Valerie July 6, 2013 um 8:03 am

What beautifully, sweet, cookies! Love the strawberry syrup – I’m already having visions of Belgian waffles and overflowing hot butter. (:

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Des @ Life’s Ambrosia July 6, 2013 um 11:50 am

So pretty! And I love the jar you have your strawberry syrup in, did you get it at Cost Plus? I have the red, teal and clear ones for my spices. 🙂

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Stephanie @ Eat. Drink. Love. July 6, 2013 um 10:24 pm

I am madly in love with these cookies and especially the frosting!

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Laura Dembowski July 7, 2013 um 11:53 am

These cookies sound like the perfect summer treat! I bet the syrup really adds that bright strawberry flavor without adding any fruit, which has all those seeds and would add way to omuch moisture to the cookies. Great idea!

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Dina July 8, 2013 um 8:20 am

wow these cookies sound delish. love the frosting!

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Virgie July 9, 2013 um 12:14 am

Few things measure up to sweet strawberry syrup poured over a warm, crisp waffle. Around here, we love our breakfast foods, among which pancakes and waffles are our favorites. Since we generally use fresh and healthy ingredients, including whole wheat, honey, and ground flaxseed meal, we treat ourselves every so often with this simple syrup. It has a sweet, slightly sour flavor, which complements the richer sweetness of the honey. The overall effect is a balanced syrup flavor.

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Darin July 9, 2013 um 2:24 am

Kate from the Hip Girls Guide to Homemaking is a brilliant source of knowledges!

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silvana July 23, 2013 um 9:10 am

When I was brainstorming of a great ‘red & white’ themed post for Canada Day my first thought was strawberry shortcake. I already have a tried that and these look better. Will try soon!

Reply

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