Description
These Heart-Shaped Strawberry Shortbread Cookies are a delightful treat featuring buttery shortbread sandwiched with sweet strawberry jam and topped with a luscious strawberry glaze. Perfect for special occasions, these charming cookies combine a crisp texture with fruity freshness, making them a favorite for tea time or gifting.
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)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions
- Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream the unsalted butter and caster sugar on medium speed for 2-3 minutes until pale and light. Scrape down the sides halfway through, then add vanilla extract and mix again until combined.
- Add flour and salt: Sift the plain flour and salt into the bowl, then mix on low speed until the dough starts to come together and cleans the sides of the bowl. The dough will look ragged but will clump in the middle. Squeeze it into a rough disc with your hands.
- Roll out dough: On a lightly floured surface, roll the dough to about ½ cm (¼ inch) thickness. If too soft, wrap in plastic wrap and chill for 10-15 minutes until firms up slightly. Avoid rolling dough that is too hard to prevent cracking.
- Cut shapes and chill: Use a heart-shaped cookie cutter to stamp out cookies. Place on parchment-lined baking trays. Gather scraps, re-roll gently, and cut more shapes, adding a few drops of water if dough becomes too dry. Chill cookies for at least 30 minutes or until firm.
- Bake cookies: Preheat oven to 170°C (335°F). Bake chilled cookies for 10-12 minutes until edges turn just golden. Cool on trays for 10 minutes, then transfer to wire racks to cool completely.
- Prepare glaze: Mix powdered icing sugar, strawberry puree, and melted butter in a bowl until smooth and lump-free. If glaze is too thick, microwave for up to 10 seconds or add milk gradually to reach desired consistency.
- Dip top cookies in glaze: Separate cookies into equal ‘top’ and ‘base’ halves. Dip the top hearts into the strawberry glaze, letting excess drip off. Place on a wire rack or baking tray to set.
- Assemble cookies: Spoon or pipe a teaspoon of strawberry jam onto the underside of the base cookies. Sandwich with the glazed top halves, gently pressing together. Serve immediately or let set at room temperature for the jam and glaze to firm up.
Notes
- Step-by-step photos are available on the blog post to guide you through making this recipe.
- If fresh strawberries are unavailable for glaze, substitute with 1 tablespoon of strawberry jam or 1-2 tablespoons freeze-dried strawberries.
- For a simpler option, dip each heart cookie individually in strawberry glaze without sandwiching.
- Store finished Strawberry Shortbread Cookies in an airtight container for up to one week.
- Unfrosted shortbread cookies can be frozen for up to 3 months layered between parchment paper; thaw overnight before decorating.
- Tip: Re-roll dough scraps carefully to maximize cookie yield, but avoid overworking to prevent dryness.
- Tip: Flour cookie cutters to prevent dough sticking and preserve cookie shapes.
- Tip: Chill cookie dough before baking to keep shapes intact and prevent spreading.
- Tip: Watch baking times closely as oven temperatures vary; a minute or two difference can affect the result.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
