It’s spring, verging on summer, and I am anxiously incorporating seasonal ingredients into my kitchen (it’s been a long winter). That means asparagus, RAMPS (see what I wrote about them last year) and strawberries. Finding myself with a plethora of strawberries last week and an urge to make cookies I did what I always do when looking for recipes – I googled. I came up with a strawberry-chocolate chip cookie that’s so delicious my friends are asking for more. Here is my version of that recipe. (If you choose to use the food coloring, you might want to spring for some professional strength coloring, available at NY Cake and Baking Distributor NY CAKE. Using professional colors as opposed to the supermarket variety elevates your baked goods from pallid to powerful.
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