Cole comes back today and I wanted to have something special made for him. On one of my favorite sites Emily Bites (kick butt site for Weight Watcher) had a strawberry shortcake cookie recipe that I used and put into my mini cupcake pan to make little cups of pure joy!!
These Mini Strawberry Shortcake Cups are easy to pop in your mouth and so yummy!
Ingredients:
12 oz strawberries, hulled and diced into ¼” pieces
1 T fresh juice from an orange
½ cup plus 2 T sugar
½ t orange zest
1 cup all purpose flour
1 cup white whole wheat flour
2 t baking powder
½ t salt
6 T cold unsalted butter, cut into pieces
2/3 cup fat free half and half
Directions:
1. Preheat the oven to 375. Lightly mist 2 Mini cupcake tins with cooking spray or line them with parchment paper.
2. In a medium bowl, combine the strawberries, orange juice and 2 tablespoons of the sugar. Stir until combined and then set aside.
3. In a large bowl, add the other ½ cup of sugar with the orange zest and massage them together with your fingertips until well combined and fragrant. Add the flour, baking powder and salt and whisk together to combine. Add the cold butter and cut the butter into the flour mixture using a pastry cutter or two sharp knives, the way you do when making scones, until the butter is cut very small and you have coarse crumbs. Add the half and half and stir together to form the dough. Add the strawberry mixture and gently fold it in until well combined.
4. Drop 36 heaping tablespoons of dough onto the prepared mini cupcake tin cups. Bake for 10-15 minutes until lightly golden.
12 oz strawberries, hulled and diced into ¼” pieces
1 T fresh juice from an orange
½ cup plus 2 T sugar
½ t orange zest
1 cup all purpose flour
1 cup white whole wheat flour
2 t baking powder
½ t salt
6 T cold unsalted butter, cut into pieces
2/3 cup fat free half and half
Directions:
1. Preheat the oven to 375. Lightly mist 2 Mini cupcake tins with cooking spray or line them with parchment paper.
2. In a medium bowl, combine the strawberries, orange juice and 2 tablespoons of the sugar. Stir until combined and then set aside.
3. In a large bowl, add the other ½ cup of sugar with the orange zest and massage them together with your fingertips until well combined and fragrant. Add the flour, baking powder and salt and whisk together to combine. Add the cold butter and cut the butter into the flour mixture using a pastry cutter or two sharp knives, the way you do when making scones, until the butter is cut very small and you have coarse crumbs. Add the half and half and stir together to form the dough. Add the strawberry mixture and gently fold it in until well combined.
4. Drop 36 heaping tablespoons of dough onto the prepared mini cupcake tin cups. Bake for 10-15 minutes until lightly golden.
Enjoy you will love every bite! Her's were in a cookie shape mine in mini cupcake cups so the same # of servings. WW P+: 2 per cookie; 3 P+ for two! Thank you Emily again for a yummy recipe!
Posts
They do look yummy!
ReplyDeletemmm, a great quick snack! I'd make some and freeze extras to grab on the run too :)
ReplyDeleteYummy what a great idea looks so good.
ReplyDeleteThey look so pretty and sound delicious!
ReplyDeleteThis is something to make at the end of the year here when the strawberries are ripe and ready
ReplyDeleteThese sound delicious!!!
ReplyDelete
ReplyDeleteI have been looking for these, thanks! I think all of these articles are so amazing. Bookmarked, i'll back later!