Name: Strawberry Shortcake Cookies
Ingredients: 1 cup diced strawberries; 2 teaspoons lemon juice; 2 cups plus 2 tablespoons all purpose flour; 1 cup plus 1 ½ tablespoons granulated sugar; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 6 tablespoons cold butter, cut into small cubes; ½ cup nonfat Greek yogurt; 1 teaspoon vanilla extract; zest of 1 lemon; 1 cup powdered sugar, sifted; 2 tablespoons milk; 1 ½ teaspoons vanilla extract

Ingredients

Scale

1 cup diced strawberries
2 teaspoons lemon juice
2 cups plus 2 tablespoons all purpose flour
1 cup plus 1 ½ tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold butter, cut into small cubes
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
zest of 1 lemon

vanilla glaze

1 cup powdered sugar, sifted
2 tablespoons milk
1 ½ teaspoons vanilla extract

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Instructions

Preheat oven to 375°F.
Place strawberries, lemon juice, 2 tablespoons flour, and 1 1/2 tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.
In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms.
Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.
Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart.
Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.
While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.