I have a lot of kitchen gadgets. And sadly, I have a lot of kitchen gadgets that don’t get used. For example, my strawberry slicer, my mandoline, my pancake spatula, and my garlic press. It seems that every tool that I could ever need can also be replicated by a … knife… which is my tool of choice.
Sometimes I wonder if they hang out in the kitchen tool drawer, talk to each other, and wish for me to reach into the drawer and use them. Think Toy Story 3.
So I was thrilled (and maybe they were, too) when I found a shortcake cookie recipe that
- looks and tastes fluffy, sweet, and delicious;
- uses many of my most rarely-used kitchen gadgets!
First, I used the strawberry slicer to cut up my jumbo strawberries.
Then, I used my microplane grater to zest the orange.
Next, I used my whisk to mix the flour, sugar, and orange zest.
Then, I used my pastry cutter to incorporate the butter. Until I realized that I don’t have a pastry cutter. In which case I used a wooden spoon. And after about 5 minutes of a decent arm work out, I switched to using my hands. Who needs a pastry cutter when you have hands?
Finally, I used my cookie dough scoop to form perfect little spheres of buttery, strawberry goodness.
Two thumbs up for the opportunity to use all these kitchen tools that are often overlooked. And three thumbs up for a crumbly, buttery, pillowy, pink-colored cookie that has all the deliciousness of strawberry shortcake!
These orangeberry shortcake cookies are like fluffy little shortcakes in cookie form. Made with orange juice, orange zest, and fresh berries.
- 12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
- 1 tbs. juice from an orange (or lemon)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 teaspoon orange zest (or lemon)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2/3 cup fat free half and half
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a small bowl, stir together the strawberries, juice, and 2 tablespoons of the sugar; set aside.
- In a large bowl, whisk together the zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
- Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter (or your hands) to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
- Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they’re made, but can be kept in an airtight container for 1 day.
As if you didn’t already have a good reason to make these, I have remarkable news: these cookies weigh in at just 90 calories! I don’t know how it happened – I just know I’ll be taking advantage of it!