Extra Schmaltz!

After a recent visit to North Carolina, where strawberries are already ripe, I was inspired to make this simple but wonderful dessert. Makes six. 1 pint strawberries 1 c. heavy whipping cream, divided 1 tsp. vanilla 1/2 c. sugar, divided 3/4 c. flour 1 egg 3 Tbsp. cold butter 2 tsp. baking powder 1/2 tsp. salt Preheat the oven to 400 degrees. Cut the strawberries into a bowl and sprinkle with2-3 Tbsp. sugar. Add a pinch of salt and a squeeze of lemon, if you have it. Allow to rest for an hour. Use a fork to crush some of the strawberries. Sift the flour together with the baking powder and salt. Stir in 3 Tbsp. of sugar. Cut the butter in with a fork until it is the size of small peas. Whisk the egg in a cup and reserve a couple spoonfuls of it for later. Add 1/4 c. of whipping cream to the cup and stir. Pour into the flour mixture and mix until the dough comes together. Turn onto a flour board and cut into circles or squares. Brush the remaining egg on the cakes and ...

Betsy's Shortbread Bites (from King Arthur Flour 200th Anniversary Cookbook) These delicate cookies are tiny mouthfuls of melt-in-your-mouth shortbread. It is almost like making pastry, and not difficult at all. I saved half the dough in the fridge for later, which is my favorite way to make cookies. Not only do you have more for later ( Surprise! What's in this Tupperware?) but they don't all get eaten on the first day. 2 cups all-purpose flour (I use spelt, but any old white flour will do) 1 cup (2 sticks) butter 1/4 cup sugar (really!) 1/2 teaspoon salt 2 teaspoons vanilla confectioner's sugar Combine flour, sugar, butter, and salt with pastry blender or fingers. Add vanilla and mix with a fork. Cover dough and chill until firm or overnight. (2 hours is plenty) Preheat oven to 350. Roll small pieces of fough between palms of hands into tiny little balls about 1/2" in diameter and place on greased (or non-stick) cookie sheet. Bake for about 12 mins. or until gol...