Strawberry Shortcake cookies

This month's Cookie carnival recipe comes fro Martha Stewart. It's Strawberry Shortcake cookies. The recipe suggests to use fresh strawberries however I didn't have any and used candied strawberries. I really liked these cookies, although they were a bit too sweet. I'll make them again and perhaps I'll try them with fresh strawberries next time.

STRAWBERRY SHORTCAKE COOKIES
Makes about 3 dozen.

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

DIRECTIONS
1. Preheat oven to 375 degrees. 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 1 1/2-inch ice cream scoop or 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.