Description
These Heart-Shaped Strawberry Shortbread Cookies combine tender, buttery shortbread infused with freeze-dried strawberry powder and a sweet strawberry jam filling. Perfect for Valentine’s Day or any romantic occasion, these charming sandwich cookies offer a delightful balance of crumbly texture and fruity sweetness.
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup freeze-dried strawberries (crushed into powder)
- 2 tablespoons cornstarch
Filling and Topping
- 1/4 cup strawberry jam
- Extra powdered sugar (for dusting, optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough. Then mix in the vanilla extract to add aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, crushed freeze-dried strawberries, and cornstarch to evenly distribute the strawberry powder and prevent lumps in the dough.
- Form the Dough: Gradually add the dry ingredient mixture into the creamed butter mixture, stirring until a soft dough forms. Be careful to mix just until combined to maintain the delicate texture.
- Chill the Dough: Shape the dough into a disc shape, wrap it tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Roll Out and Cut Dough: 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 whole hearts for the cookie bases and cut out small hearts in the center of half the cookies for the tops.
- Bake Cookies: Arrange the cookies on the prepared baking sheets, leaving space between them. Bake for 10 to 12 minutes, or until the edges turn just lightly golden, indicating they are perfectly baked without overbrowning.
- Cool Completely: Remove cookies from the oven and transfer to a wire rack to cool completely, which helps maintain their shape and texture.
- Assemble Sandwich Cookies: Spread about 1/2 teaspoon of strawberry jam on the flat side of each solid cookie. Top with the cut-out cookie to form sandwich cookies.
- Optional Dusting: Dust the assembled cookies with powdered sugar if desired for an elegant finish.
Notes
- For a more intense strawberry flavor, increase the amount of freeze-dried strawberry powder in the dough.
- Try substituting raspberry or apricot jam for a different fruity variation.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
