Filled Heart-Shaped Strawberry Shortbread Cookies Recipe
Delightfully buttery and tender heart-shaped shortbread cookies filled with luscious strawberry jam and enhanced with fresh strawberry puree. These charming treats combine the rich texture of classic shortbread with a fruity twist, perfect for special occasions or a sweet everyday indulgence.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings (approximately 8 sandwich cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Shortbread Dough:
- 4.8 oz unsalted butter (preferably Kerrygold for its high fat content and richness)
- 2.1 oz granulated sugar
- 1.25 tsp vanilla extract
- 6.5 oz all-purpose flour (King Arthur brand recommended for consistent crumb)
- 1/4 tsp salt
Filling:
- 6 oz strawberry jam (Bonne Maman preferred for intense fruit flavor)
- 2.5 tbsp strawberry puree
- 1 tsp butter
- 1 fl oz milk
- 0.5 tsp lemon juice
- 4.2 oz powdered sugar (sifted to remove lumps before mixing)
Instructions
- Prepare the Shortbread Dough: Cream the unsalted butter and granulated sugar together until light and fluffy. Incorporate the vanilla extract evenly. Gradually add the all-purpose flour and salt, mixing until the dough just comes together, being careful not to overwork it.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, which will make it easier to roll and cut the cookies.
- Roll and Cut: On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness. Using a heart-shaped cookie cutter, cut out an even number of cookies.
- Prepare Filling Mixture: In a small saucepan, combine the strawberry puree, butter, milk, and lemon juice over low heat. Stir gently until the butter melts and the mixture is well blended. Remove from heat and gradually whisk in the sifted powdered sugar until smooth.
- Assemble Cookies: Spread a teaspoon of strawberry jam onto half of the heart-shaped cookies. Top each jam-spread cookie with another cookie to form a sandwich. Lightly brush the edges with the prepared strawberry-powdered sugar mixture to help seal the cookies and add flavor.
- Bake: Preheat your oven to 325°F (163°C). Place the assembled cookies on a parchment-lined baking sheet, spacing them evenly. Bake for approximately 15-20 minutes or until the edges just begin to turn a light golden color.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This allows the filling to set and the cookies to firm up to the perfect texture.
Notes
- Using high-quality butter and flour helps achieve the best texture and flavor in the shortbread.
- Ensure the powdered sugar is sifted to avoid lumps in the filling mixture.
- The strawberry puree mixture acts as both a flavor enhancer and a glue to seal the cookie edges.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an extra decorative touch, dust the cooled cookies with additional powdered sugar before serving.
