Strawberry Shortcake Cookies

I found this recipe in my Martha Stewart Living magazine and I had a lot of strawberries in the fridge so I figured I should make these cookies. :)

(Batch 2)

2 cups strawberries (hulled and cut into 1/4 inch dice)
1 tablespoon fresh lemon juice
9 tablespoons granulated sugar
2 cups all-purpose flour
2 teaspoons baking power
1/2 teaspoon coarse salt
6 tablespoons cold, unsalted butter (cut into small pieces)
2/3 cup heavy cream
Sanding sugar, for sprinkling

1. Preheat oven to 375. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
2. Using a tablespoon drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

(Batch 1)

My take on this recipe: My cookies didn't spread like I thought they would so for the second batch I flattened them out a little and that helped. I also think that 24 minutes is too long as the first batch burnt on the bottom, especially if there was a berry on the bottom. So for the second batch I did 10 minutes and then let the cookies continue cooking on the baking sheet. They didn't burn and they were nice and soft (and edible). Overall I was disappointed, but perhaps it was just operator error. :)

As for the family, everyone seemed to like the round burnt batch better, so maybe I did do it right? The boyfriend suggest 23 minutes would be perfect. Either way I don't know if I will ever make these again. lol

-amanda