Heart-Shaped Strawberry Shortbread Cookies
Delightful heart-shaped cookies infused with strawberry flavor, perfect for special occasions and gifting.
Ingredients
For the Cookie Dough
- 125 g unsalted butter (room temperature) Ensure butter is at room temperature for best mixing.
- 60 g caster sugar Fine sugar for better incorporation.
- 1 tsp vanilla extract For flavor enhancement.
- 180 g plain flour (all-purpose)
- ¼ tsp fine salt Balances sweetness.
- 110 g powdered icing sugar (confectioners’ sugar) For the glaze.
- 2 tbsp strawberry puree Made from 2 large strawberries, hulled and mashed.
- 1 tsp unsalted butter (melted) For glaze consistency.
- 30 ml milk Adjust for glaze consistency.
- 170 g strawberry jam For spreading on cookies.
Instructions
Preparation
- Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Creaming Butter and Sugar
- In a large mixing bowl, cream room-temperature butter and caster sugar until light and fluffy, about 3-5 minutes.
Add Flavor
- Stir in the vanilla extract to enhance the taste.
Incorporate Dry Ingredients
- Sift flour and salt together, then gradually fold into the wet mixture until just combined.
Strawberry Purée
- Gently mix strawberry puree into dough until evenly distributed.
Chill the Dough
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Rolling Out the Dough
- Flour your working surface and roll out dough to 0.5 cm (¼ inch) thickness. Use a heart-shaped cutter to cut out cookies.
Baking
- Bake cookies in the preheated oven for 12-15 minutes until edges are slightly golden.
Making the Glaze
- In a bowl, mix powdered icing sugar with melted butter, milk, and more strawberry puree to desired consistency.
Assembling the Cookies
- Spread strawberry jam on cooled cookies and drizzle with glaze for an attractive finish.
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Notes
Store cookies in an airtight container with layers separated by parchment paper. They can last up to a week at room temperature or up to two weeks in the fridge. For long-term storage, freeze cookies in a freezer-safe container for up to three months.