These adorable heart-shaped strawberry shortbread cookies are perfect for Valentine’s Day or any time you want to spread some love!
Ingredients:
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 (2 large strawberries, hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions:
Make basic shortbread:
- Cream together the butter, sugar, and vanilla extract until pale and light.
- Add the flour and salt, mixing until the dough starts to come together.
- Shape the dough into a disc, then roll it out on a floured surface to ½ cm (¼ inch) thickness.
Cut out cookie shapes and chill:
- Use a heart-shaped cookie cutter to stamp out the cookies.
- Place the cutouts on a baking tray and refrigerate for at least 30 minutes to firm up.
Bake:
- Preheat the oven to 170°C (335°F).
- Bake the cookies for 10-12 minutes or until golden around the edges.
- Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Make glaze and assemble cookies:
- Mix powdered icing sugar, strawberry puree, and melted butter until smooth.
- If needed, add milk to adjust the glaze consistency.
- Dip the top hearts into the glaze and let excess drip off.
- Spoon or pipe strawberry jam onto the underside of the bottom hearts.
- Sandwich the cookies together and gently squeeze.
- Enjoy immediately or let sit at room temperature for the jam and glaze to set.
- Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 12 cookies
FAQs:
- What are Strawberry Shortbread Cookies?
- Strawberry Shortbread Cookies are delicate and buttery cookies infused with strawberry flavor. They typically consist of a shortbread base enhanced with dried or freeze-dried strawberries for a burst of fruitiness.
- How do I make Strawberry Shortbread Cookies?
- To make Strawberry Shortbread Cookies, start by creaming together butter and sugar until light and fluffy. Mix in flour, a pinch of salt, and finely chopped dried or powdered freeze-dried strawberries until the dough comes together. Roll out the dough, cut into desired shapes using cookie cutters, and bake until the edges are lightly golden. Let cool before enjoying.
- Can I use fresh strawberries instead of dried or freeze-dried strawberries?
- Using fresh strawberries in shortbread cookies can be challenging due to their high water content, which can affect the texture of the cookies. It’s generally recommended to use dried strawberries or powdered freeze-dried strawberries for concentrated flavor without adding excess moisture.
- How should I store Strawberry Shortbread Cookies?
- Store Strawberry Shortbread Cookies in an airtight container at room temperature for up to one week. To maintain their crisp texture, you can place a piece of parchment paper between layers of cookies. They can also be frozen in a freezer-safe container for up to three months.
- Can I add other flavors to Strawberry Shortbread Cookies?
- Yes, you can customize Strawberry Shortbread Cookies by adding complementary flavors such as lemon zest, almond extract, or vanilla extract to the dough. These additions can enhance the overall flavor profile while still allowing the strawberry essence to shine through. Adjust the quantities to suit your taste preferences.