Strawberry Shortcake Cookies

scientificallysweet.com

Karen Snyder Lachman

subheading: Strawberry compote:

3 cups 400g fresh hulled chopped strawberries (cut into small ½-inch pieces)

¼ cup 50g granulated sugar

1 tablespoon 8 corn starch

1 teaspoon 5ml lemon juice

subheading: Crumb topping:

½ cup 71g all-purpose flour

2 tablespoon 25g granulated sugar

1 tablespoon 15g packed light brown sugar

3 tablespoon 42g salted butter, melted and cooled (or add a pinch of salt if using unsalted butter)

subheading: Cookie dough:

½ cup 113g unsalted butter, softened

½ cup 100g granulated sugar, plus extra for rolling

¼ cup 55g packed light brown sugar

1 teaspoon 5ml pure vanilla extract

1 large egg

1 ⅓ cups plus 1 tbsp 200g all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

subheading: Vanilla glaze:

½ cup 60g powdered sugar

¼ teaspoon pure vanilla extract

1 tablespoon 15ml heavy 35% whipping cream

milk to thin it out, but just enough to make a thick opaque white glaze

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