Description
Delight in these adorable heart-shaped strawberry shortbread cookies, featuring a buttery, tender base paired with a sweet strawberry glaze and jam filling. Perfect for special occasions or a charming afternoon treat, these cookies combine classic shortbread with a fresh fruity twist.
Ingredients
Scale
Shortbread Dough
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
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 (to adjust glaze consistency as needed)
Filling
- 170 g strawberry jam
Instructions
- Cream butter and sugar: In an electric mixer fitted with a paddle attachment, beat the unsalted butter, caster sugar, and vanilla extract on medium speed for 2 to 3 minutes until the mixture is pale and light. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Combine flour and salt: Sift the plain flour into the bowl and add fine salt. Mix on low speed until the dough starts to form ragged clumps that clean the sides of the bowl. Use your hands to bring the dough together into a rough disc.
- Roll out the dough: On a lightly floured surface, roll the dough to about ½ cm (¼ inch) thickness. If the dough feels too soft and sticky, wrap it and chill in the refrigerator for 10 to 15 minutes to firm it up, making it easier to roll without cracking.
- Cut and chill cookies: Use a heart-shaped cookie cutter to stamp out cookie shapes. Place them on parchment-lined trays. Gently re-roll scraps as needed, adding a few drops of water if the dough dries out. Refrigerate all cutouts for at least 30 minutes to firm the butter, which helps maintain shape during baking.
- Bake cookies: Preheat the oven to 170°C (335°F). Bake the chilled cookies for 10 to 12 minutes or until the edges turn just golden. Let cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare glaze: In a bowl, combine the powdered icing sugar, strawberry puree, and melted butter. Mix until smooth and lump-free. If the glaze is too thick, microwave for up to 10 seconds or add small amounts of milk to reach the desired consistency.
- Glaze cookies: Separate cookies into equal halves for tops and bases. Dip the top halves into the strawberry glaze, letting excess drip off. Place glazed cookies on a wire rack or tray to set the glaze.
- Assemble cookies: Spoon or pipe about one teaspoon of strawberry jam onto each cookie base. Sandwich the glazed tops onto the jam bases and gently press together. Serve immediately or let rest at room temperature until the glaze and jam set for a more cohesive cookie.
Notes
- For best results, ensure butter is at room temperature before starting for easier creaming.
- Chilling the dough and cutouts prevents spreading and helps cookies keep their shape during baking.
- You can adjust the thickness of the glaze by adding more milk if it is too stiff, but avoid making it too runny.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well both before and after glazing; thaw completely before serving.
