Berry Shortcake Cookies

Ingredients

• 2 cups strawberries, hulled and cut into 1/4” dice
• 1 tsp fresh lemon juice
• 2 tbsp Summer Berry Sweet Dip Mix, divided
• 2 cups all-purpose flour
• 2 tsp baking powder
• ¹⁄₂ tsp Sea Salt, coarsely grated
• ¹⁄₂ cup sugar
• ¹⁄₃ cup cold unsalted butter, cubed
• ²⁄₃ cup heavy cream or unsweetened evaporated milk
• icing sugar, for dusting

Preparation

1. Preheat oven to 375° F (190°C).
2. In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
3. In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
4. Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
5. Using a 1 1⁄2” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
6. Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
7. Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.