Description
Delicious Filled Heart-Shaped Strawberry Shortbread Cookies recipe with step-by-step instructions.
Ingredients
Scale
- 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
- 2.1 oz sugar
- 1.25 tsp vanilla
- 6.5 oz flour (I always use King Arthur all-purpose flour for a consistent crumb)
- 1/4 tsp salt
Instructions
- Start by sifting the powdered sugar for the glaze to remove any lumpsthis ensures a smooth, professional-looking finish. While that's done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar). In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and palethis incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
- Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough formsovermixing develops gluten and creates tough cookies, which we want to avoid. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart. Cover the baking sheet with plastic wrap and refrigerate for 30 minutesthis resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
- While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they're set but still pale and tenderoverbaking will make them dry and hard rather than delicate and buttery. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
- In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadablethe lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it's too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
- Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich. The flavors complement each other beautifullyI love how the tartness of the jam balances the sweetness of the glaze. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.