Description
These Heart-Shaped Strawberry Shortbread Cookies are delightful buttery treats with a tender crumb, filled with sweet strawberry jam and topped with a luscious strawberry glaze. Perfect for special occasions or a charming afternoon snack, these cookies combine classic shortbread with fresh strawberry flavors in a fun heart shape.
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 tablespoons strawberry puree (from 2 large strawberries, hulled and mashed with a fork)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions
- Cream butter, sugar, and vanilla: In an electric stand mixer fitted with the paddle attachment, cream together the butter, caster sugar, and vanilla extract on medium speed for 2 to 3 minutes until pale and light. Scrape down the bowl halfway through to ensure even mixing.
- Add flour and salt: Sift in the plain flour and add the fine salt, then mix on low speed until the dough starts to come together, forming a raggedy mass that cleans the sides of the bowl.
- Form and roll dough: Using your hands, squeeze the dough into a rough disc. On a lightly floured surface, roll it out to about ½ cm (¼ inch) thickness. Refrigerate wrapped in plastic for 10-15 minutes if too soft to handle.
- Cut out and chill cookies: Use a heart-shaped cookie cutter to cut the dough into shapes. Lay the cutouts on parchment-lined trays, gather scraps, re-roll gently without overworking, and cut more cookies. Refrigerate the cookies for at least 30 minutes to allow the butter to resolidify, helping retain their shape during baking.
- Bake cookies: Preheat the oven to 170°C (335°F). Bake cookies chilled, on the tray, for 10-12 minutes or until edges turn just golden. Cool on the tray for 10 minutes, then transfer to wire racks to cool completely.
- Prepare strawberry glaze: In a bowl, mix powdered icing sugar, strawberry puree, and melted butter until smooth. Microwave briefly if needed to loosen consistency; add milk gradually to reach desired glaze thickness.
- Glaze cookie tops: Separate cookies into equal halves for tops and bases. Dip the top half hearts into the glaze, allowing excess to drip off. Set on a wire rack or tray to let glaze set.
- Assemble cookies: Spoon or pipe about one teaspoon of strawberry jam onto the underside of the base halves. Sandwich with the glazed tops and gently press together. Serve immediately or let sit at room temperature for jam and glaze to set fully.
Notes
- Step-by-step photos are available to guide through the process.
- If unavailable fresh strawberries for glaze, substitute with 1 tablespoon strawberry jam or 1-2 tablespoons freeze-dried strawberries.
- Optionally, dip each heart cookie individually in strawberry glaze instead of sandwiching.
- Store cookies in an airtight container for up to one week.
- Freeze undecorated dough in layers with parchment paper for up to 3 months; thaw overnight before baking and decorating.
- Re-roll dough scraps carefully to maximize number of cookies without drying dough.
- Flour cookie cutters before use to prevent sticking.
- Always chill dough before baking to prevent spreading.
- Watch baking time closely, as ovens vary; 10-12 minutes is approximate.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
