Description
Delight your taste buds with these charming Heart-Shaped Strawberry Shortbread Cookies. Buttery, crumbly shortbread serves as the perfect base, paired with a luscious strawberry glaze and sweet strawberry jam filling. These cookies are perfect for special occasions like Valentine’s Day or any time you want a cute and delicious treat.
Ingredients
Scale
Basic Shortbread:
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
Strawberry Filling and Glaze:
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tablespoon strawberry puree (from 2 large strawberries hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions
- Cream the butter, sugar, and vanilla extract: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed for 2 to 3 minutes until pale and light. Scrape down the bowl halfway through and add vanilla extract, mixing again.
- Add flour and salt to form dough: Sift in the plain flour and add salt, mixing on low speed until combined and the dough begins to come together. The dough will look raggedy but will clean the sides of the bowl and clump in the center. Squeeze the dough with your hands into a rough disc.
- Roll out the dough: On a lightly floured surface, roll out the shortbread dough to about ½ cm (¼ inch) thickness. If dough is too soft, wrap in plastic wrap and refrigerate for 10-15 minutes until firmer but not cracked.
- Cut and chill cookies: Use a heart-shaped cookie cutter to stamp out cookies and place them on parchment-lined baking trays. Gather scraps, re-roll, and cut more cookies. Refrigerate the cutouts for at least 30 minutes to harden.
- Bake the shortbread: Preheat the oven to 170°C (335°F). Bake chilled cookies for 10-12 minutes until just golden around edges. Cool on baking tray for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare strawberry glaze: In a bowl, combine powdered icing sugar, strawberry puree, and melted butter. Stir until smooth. If too thick, microwave for up to 10 seconds or add milk a little at a time for desired consistency.
- Dip cookie tops in glaze: Split the cookies into two equal groups – tops and bases. Dip the tops into the glaze, letting excess drip off. Place on a wire rack or tray to set.
- Assemble cookies with jam: Spread or pipe about one teaspoon of strawberry jam on the underside of the base cookies. Sandwich with glazed tops and gently press together. Serve immediately or allow glaze and jam to set at room temperature.
Notes
- Step-by-step photos are available on the blog to guide through the process.
- If fresh strawberries aren’t available for the glaze, substitute with 1 tablespoon strawberry jam or 1-2 tablespoons freeze-dried strawberries.
- For a simpler option, dip each cookie heart individually into the glaze without sandwiching.
- Store cookies in an airtight container for up to one week.
- Unbaked, undecorated dough can be frozen in a freezer-safe container with parchment paper layers for up to 3 months. Thaw overnight before baking.
- Re-roll dough scraps carefully; overworking may dry the dough.
- Flour your cookie cutters to prevent sticking and maintain cookie shape.
- Chill dough thoroughly to prevent cookies from spreading and losing shape during baking.
- Keep an eye on bake time, as oven temperatures vary; even a minute difference affects the final result.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
