These adorable heart-shaped strawberry shortbread cookies are perfect for Valentine’s Day or any time you want to spread some love!
Ingredients:
Basic Shortbread:
- 125 g unsalted butter, room temperature
- 60 g caster sugar
- 1 teaspoon vanilla extract
- 180 g plain flour (all-purpose)
- ¼ teaspoon fine salt
Strawberry Filling and Glaze:
- 110 g powdered icing sugar (confectioners’ sugar)
- 2 tablespoons strawberry puree (2 large strawberries, hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30 ml milk
- 170 g strawberry jam
Instructions:
Make basic shortbread:
- Cream together the butter, sugar, and vanilla extract until pale and light.
- Add the flour and salt, mixing until the dough starts to come together.
- Shape the dough into a disc, then roll it out on a floured surface to ½ cm (¼ inch) thickness.
Cut out cookie shapes and chill:
- Use a heart-shaped cookie cutter to stamp out the cookies.
- Place the cutouts on a baking tray and refrigerate for at least 30 minutes to firm up.
Bake:
- Preheat the oven to 170°C (335°F).
- Bake the cookies for 10-12 minutes or until golden around the edges.
- Cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Make glaze and assemble cookies:
- Mix powdered icing sugar, strawberry puree, and melted butter until smooth.
- If needed, add milk to adjust the glaze consistency.
- Dip the top hearts into the glaze and let excess drip off.
- Spoon or pipe strawberry jam onto the underside of the bottom hearts.
- Sandwich the cookies together and gently squeeze.
- Enjoy immediately or let sit at room temperature for the jam and glaze to set.
- Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 12 cookies