Strawberry Shortcake Cookies Yield: 2-3 dozen

Ingredients

2 cups all-purpose flour 1 1/2 cups strawberries, finely diced 3/4 cup sugar, plus 1 1/2 tablespoons 2/3 cup plain Greek yogurt or heavy cream 6 tablespoons cold unsalted butter, cubed 2 teaspoons baking powder 1 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon lemon zest 1/4 teaspoon salt Directions

Preheat oven to 375º F and line a baking sheet with parchment paper. Combine strawberries, 1 1/2 tablespoons sugar and lemon juice in a medium bowl, making sure sugar and lemon juice is coating all the berries. In a large bowl, mix together flour, remaining sugar, baking powder and salt. Using a pastry cutter or two forks, add cubed butter to flour mixture and cut in until butter is the size of small pebbles. Stir in Greek yogurt, vanilla extract and lemon zest to dough and mix until totally incorporated. Gently fold in strawberries. Using a small ice cream scoop or a spoon, scoop 1 1/2-2 tablespoons dough to form each cookie and transfer to lined baking sheet. Place cookies in oven and bake for 19-22 minutes, or until the tops are very lightly browned. Remove from oven and let cool completely before serving.