Heart-Shaped Strawberry Shortbread Cookies
Delightful heart-shaped strawberry shortbread cookies that are perfect for any occasion, melting in your mouth with a buttery flavor enhanced by fresh strawberry.
Ingredients
For the Cookie Dough
- 125 g unsalted butter (room temperature)
- 60 g caster sugar
- 1 tsp vanilla extract
- 180 g plain flour (all-purpose)
- ¼ tsp fine salt
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tbsp strawberry puree
- 1 tsp unsalted butter (melted)
- 30 ml milk
- 170 g strawberry jam
Instructions
Preparation
- Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the unsalted butter and caster sugar until light and fluffy.
- Add vanilla extract to the butter mixture and mix well.
- Sift the plain flour and fine salt into another bowl.
- Gradually add the flour mixture to the butter mixture, mixing gently until combined.
- Add the strawberry puree and mix until evenly incorporated.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Baking
- Roll out the chilled dough on a floured surface to about 0.5 cm (¼ inch) thickness.
- Use a heart-shaped cookie cutter to cut out shapes and place them on the prepared baking sheet.
- Bake for 12 to 15 minutes, or until the edges are slightly golden.
Finishing Touches
- Cool the cookies on a wire rack.
- Prepare a glaze by mixing the powdered icing sugar, melted butter, and milk until smooth.
- Once cookies are completely cool, spread a layer of strawberry jam on each cookie and drizzle with glaze.
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Notes
Store in an airtight container at room temperature for about a week or freeze for longer storage. Consider decorating with white chocolate drizzle or sprinkles for variations.