Strawberry-Poppy Seed Cookies
If the strawberries you use are really ripe and juicy, freeze the dough briefly before baking so you can scoop it. Makes 32 cookies Total time: 11/2 hours PULSE: 10 oz. fresh strawberries, hulled and chopped CREAM: 11/2 sticks unsalted butter, softened
(12 Tbsp.) 11/4 cups granulated sugar 1 egg 1 tsp. each pure almond extract
and pure vanilla extract WHISK: 21/4 cups all-purpose flour 2 Tbsp. poppy seeds 11/2 tsp. baking powder 1/2 tsp. table salt Sparkling white sugar Preheat oven to 350°. Line baking sheets with parchment paper.
Pulse strawberries in a food processor until finely chopped. (You need a 1 cup yield.)
Cream butter and granulated sugar in a large bowl with a hand mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg, almond extract, and vanilla extract until incorporated.
Whisk together flour, poppy seeds, baking powder, and salt; beat into creamed mixture just until combined. Add pulsed strawberries; beat just to incorporate.
Drop dough with a #40 scoop (11/2 Tbsp.) onto prepared baking sheets; sprinkle with sparkling sugar.
Bake cookies until edges are set, 16–18 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to a rack to cool. Per cookie: 107 cal; 5g total fat (3g sat); 17mg chol; 65mg sodium; 15g carb; 0g fiber; 1g protein