Heart-Shaped Strawberry Shortbread Cookies Recipe
Filled Heart-Shaped Strawberry Shortbread Cookies are buttery, tender treats made with a delicate shortbread base, filled with tangy strawberry jam, and topped with a smooth, sweet strawberry glaze. These charming heart-shaped sandwiches combine a crumbly texture with a perfect balance of fruity and sweet flavors, ideal for special occasions or everyday indulgence.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: Approximately 20-25 heart-shaped sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the shortbread dough
- 4.8 oz unsalted butter (I like Kerrygold for its high fat content and richness)
- 2.1 oz sugar
- 1.25 tsp vanilla extract
- 6.5 oz all-purpose flour (King Arthur recommended for consistent crumb)
- 1/4 tsp salt
For the strawberry glaze
- 4.2 oz powdered sugar (sifted to remove lumps)
- 2.5 tbsp strawberry puree
- 1 tsp butter
- 1 fl oz milk
- 0.5 tsp lemon juice
For the filling
- 6 oz strawberry jam (preferably Bonne Maman for intense fruit flavor)
Instructions
- Prepare powdered sugar and butter: Sift the powdered sugar for the glaze to remove any lumps for a smooth finish. Cut the unsalted butter into small cubes to bring to room temperature quickly, ensuring even creaming.
- Mix dry ingredients: In a medium bowl, whisk together flour and salt, then set aside.
- Cream butter and sugar: In a separate bowl, cream the butter and sugar for 2-3 minutes until light, fluffy, and pale, incorporating air to create a tender cookie. Add vanilla extract and mix until combined.
- Combine dough: Add the flour and salt mixture to the creamed butter-sugar on low speed; mix just until a cohesive dough forms to avoid gluten development and tough cookies.
- Roll and cut dough: Roll the dough between two pieces of parchment paper to 1/2 cm thickness for even baking. Cut out heart shapes with a cookie cutter and place on a parchment-lined baking sheet about 1 inch apart.
- Chill dough: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to prevent spreading and maintain shape during baking.
- Preheat oven: Preheat your oven to 170°C (335°F) while the dough chills.
- Bake cookies: Bake the chilled cookies for 10-12 minutes until set but still pale and tender. Remove from the oven, cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Prepare strawberry glaze: In a small bowl, combine sifted powdered sugar, strawberry puree, butter, milk, and lemon juice. Mix until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
- Assemble cookies: Separate cooled cookies into two equal groups. Dip one half into strawberry glaze, letting excess drip off. Spread 1 teaspoon of strawberry jam onto the other half. Press a glazed cookie and jam-topped cookie together with coated sides facing to form a sandwich.
- Set cookies: Let assembled cookies set on a plate for 15-20 minutes allowing the glaze to firm slightly before serving.
Notes
- Use room temperature butter to ensure it creams evenly with sugar for a tender texture.
- Do not overmix the dough to avoid tough cookies from gluten development.
- Chilling the dough is crucial to prevent cookies from spreading and helps maintain the heart shape.
- Cool cookies completely before glazing to prevent the glaze from melting unevenly.
- The tartness of the strawberry jam balances the sweetness of the glaze, creating a harmonious flavor profile.
- You can substitute strawberry jam and puree with raspberry or other berry flavors for a different twist.
- Store cookies in an airtight container at room temperature for up to 3 days.
