We have a bit of a weed problem in our strawberry patch. More than a bit if I’m being honest, it’s so bad that we’re resigned to digging it all up and replanting it this fall. Despite the weeds, the patch is producing well and amazingly sweet berries. One of the weeds growing so prolifically is white clover which gave me the idea of combining the two into some cookies. These strawberry white clover cookies are soft, slightly sweet and full of earthy flavor.
White clover is naturally sweet and has some hints of vanilla and fruity flavor, which I believed would work well with fresh strawberries. The flavor is delicate but does complement the berries delightfully. For this recipe, simply harvest the flower heads of white clover and give them a rough chop.
If you’re new to baking with weeds and herbs, this is a great and easy way to get started.
Strawberry White Clover Cookies
- 1 Cup Butter, softened
- 3/4 Cup Brown Sugar, packed
- 2 Eggs
- 2 Tablespoons Milk
- 3 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 Cup Fresh White Clover Blossoms, packed & chopped (3/8 ounce)
- 1 Cup Strawberries, diced (5 ounces)
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper or silicone baking mats.
- Sift together the flour and baking soda. Set aside.
- Cream together the butter and brown sugar until light and fluffy. Add the eggs and beat well. Stir in the milk.
- Beat the dry ingredients into the butter mixture until well combined. Fold in the white clover blossoms and strawberries and mix until combined.
- Drop dough by Tablespoons full onto prepared baking sheets.
- Bake in preheated oven for 13-15 minutes. Edges will be golden brown.
- Cool on wire cooling racks.
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