Small Batch Lemon Strawberry Cookies Recipes

SMALL-BATCH STRAWBERRY CRUMB BARS

Small-Batch Strawberry Crumb Bars image

These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.

Provided by thedailygourmet

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Ingredients

nonstick cooking spray
1 ½ cups self-rising flour
½ cup white sugar
½ teaspoon ground cinnamon, divided
½ cup unsalted butter, cut into 8 pieces
1 egg
⅓ cup low-sugar strawberry compote
2 tablespoons rolled oats

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper.
Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping.
Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote.
Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible.
Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 34.9 g, Cholesterol 53.8 mg, Fat 12.5 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.5 g, Sodium 308.1 mg, Sugar 15.9 g

SMALL-BATCH LEMON-STRAWBERRY COOKIES

Small-Batch Lemon-Strawberry Cookies image

These lemony confections-which get their rosy hue from crushed freeze-dried berries-are a masterful mash-up of snickerdoodles and coconut macaroons. The recipe yields a half dozen XL cookies, a perfect treat to serve a handful of friends.

Provided by Lauryn Tyrell

Categories Cookie Recipes

Time 1h20m

Yield Makes 6 large cookies

Number Of Ingredients 12

Ingredients

2/3 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
2/3 cup unsweetened coconut flakes, such as Bob's Red Mill
4 tablespoons unsalted butter (1/4 cup), softened
1/4 cup granulated sugar
1/4 cup light-brown sugar
1 teaspoon packed lemon zest, plus 1 tablespoon fresh juice
1 large egg, separated
1/8 teaspoon pure almond or vanilla extract
1/2 cup freeze-dried strawberries
1/3 cup sanding sugar, for rolling

Steps:

Preheat oven to 350°F. Whisk together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.
Meanwhile, place dried strawberries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a 1/4-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or silicone- mat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant 1/2 inch thick.
Bake, one sheet at a time (keeping second batch in refrigerator while first bakes), banging pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days.

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