Strawberry Shortcake Cookies

It's been a couple weeks since I've posted a dessert, so it's time for a delicious cookie that uses fresh produce (you could use frozen too, but the best thing about strawberry shortcake are the fresh strawberries, so I would recommend fresh over frozen in this case).  I struggle with desserts on Weight Watchers because the best desserts are always high in points.  These cookies, though, are only 2 points a cookie- score!  And they taste like real strawberry shortcake without the high points of the shortcake.

Strawberry Shortcake Cookies

Slightly adapted from Emily Bites

Ingredients
12 oz strawberries, hulled and diced into tiny/small pieces
1 Tbs juice squeezed from an orange
1/2 tsp orange zest
1/2 cup and 2 Tbs sugar
1/2 cup all purpose flour
1 1/2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
4 Tbs cold butter, cut into pieces
2/3 cup fat free half and half

Directions
Preheat the oven to 375 degrees.

In one bowl, combine strawberries, orange juice and 2 tablespoons of the sugar. Combine and set aside.

In another bowl, combine the 1/2 cup of sugar with the orange zest and mix together with your fingers.  The mixture should smell fruity and delicious. Add the flour, baking powder and salt and whisk together. 

Add the cold butter and cut the butter into the flour mixture using a pastry cutter until the butter is coarse crumbs. Add the half and half and stir together to form the dough. Add the strawberry mixture and fold together.

As you can tell, I am pretty messy when I cook/bake...

Spoon 36 overflowing tablespoons of dough onto baking sheets (either non-stick-- my favorite are AirBakes-- or grease/line with parchment paper). Bake 10-15 minutes until lightly golden. 

Makes about 36 cookies; 2 points a cookie