Filled Heart-Shaped Strawberry Shortbread Cookies Recipe
Delight in these charming Filled Heart-Shaped Strawberry Shortbread Cookies, combining tender, buttery shortbread with a luscious strawberry jam center. Perfect for special occasions like Valentine’s Day or any moment you want to share a sweet, homemade treat that brings together rich vanilla, fresh strawberry puree, and creamy powdered sugar in a beautifully heart-shaped cookie.
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings (approximately 8 sandwich cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Dough
- 4.8 oz unsalted butter (preferably Kerrygold for richness)
- 2.1 oz sugar
- 1.25 tsp vanilla extract
- 6.5 oz all-purpose flour (King Arthur recommended)
- 1/4 tsp salt
Filling and Glaze
- 4.2 oz powdered sugar (sifted)
- 2.5 tbsp strawberry puree
- 1 tsp butter
- 1 fl oz milk
- 1/2 tsp lemon juice
- 6 oz strawberry jam (Bonne Maman preferred)
Instructions
- Prepare the Shortbread Dough: In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Add the vanilla extract and mix thoroughly. Gradually incorporate the all-purpose flour and salt into the mixture until a smooth, cohesive dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll and cut into shapes.
- Roll and Cut the Cookies: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out an even number of cookies, ensuring half will be solid and half will have a small heart cutout in the center for filling.
- Bake the Cookies: Preheat the oven to 325°F (163°C). Place the cookies on a parchment-lined baking sheet and bake for 15-18 minutes or until the edges are lightly golden. Remove from oven and let cool completely on a wire rack.
- Prepare the Strawberry Glaze: In a small saucepan, combine the strawberry puree, butter, milk, powdered sugar, and lemon juice over low heat. Stir continuously until the mixture is smooth and slightly thickened. Remove from heat and allow to cool slightly.
- Assemble the Cookies: Spread a generous layer of strawberry jam on the whole heart-shaped cookies. Carefully brush the surrounding edges of the jam with the strawberry glaze to help the top cookie stick.
- Sandwich the Cookies: Place the heart-cutout cookies on top of the jam-spread cookies to create a sandwich. Press gently to seal the edges.
- Final Touches: Optionally, dust the finished cookies with additional powdered sugar for an elegant look. Allow the cookies to set for 15-20 minutes before serving to let the glaze firm up.
Notes
- Chilling the dough is crucial for easy handling and to preserve the cookie shape during baking.
- Sifting powdered sugar helps avoid lumps in the glaze for a smooth finish.
- Use high-quality strawberry jam and puree for the best, most vibrant flavor.
- These cookies are best enjoyed within 3-5 days stored in an airtight container at room temperature.
- You can substitute lemon juice with lime juice if preferred for a different citrus note.