Heart-Shaped Strawberry Shortbread Cookies Recipe
These heart-shaped strawberry shortbread cookies are the perfect treat for Valentine’s Day. Filled with strawberry jam and dipped in a luscious strawberry glaze, they’re a delightful combination of buttery shortbread and fruity flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 Sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: British/American
- Diet: Vegetarian
Ingredients
Basic Shortbread:
- 125g unsalted butter, room temperature
- 60g caster sugar
- 1 teaspoon vanilla extract
- 180g plain flour (all-purpose)
- ¼ teaspoon fine salt
Strawberry Filling and Glaze:
- 110g powdered icing sugar (confectioners’ sugar)
- 2 tablespoons strawberry puree (2 large strawberries, hulled and mashed)
- 1 teaspoon unsalted butter, melted
- 30ml milk
- 170g strawberry jam
Instructions
- Make basic shortbread: Cream together the butter, sugar, and vanilla. Add flour and salt, mix until dough forms.
- Roll out the dough: Shape into a disc, roll out to ¼ inch thick.
- Cut out cookies: Use a heart-shaped cutter, chill cutouts for 30 minutes.
- Bake: Preheat oven to 170°C, bake for 10-12 minutes until golden.
- Make glaze: Mix icing sugar, strawberry puree, and butter until smooth.
- Dip cookies: Dip top hearts in glaze, let excess drip off.
- Fill cookies: Spoon jam onto base hearts, sandwich with glazed tops.
- Enjoy: Eat immediately or let sit for glaze to set.
Notes
- Step-by-Step Photos: Check the blog post for visual guidance.
- Alternative Glaze: Use 1 tbsp strawberry jam or 1-2 tbsp freeze-dried strawberries.
- Storage: Store in an airtight container for up to a week. Freeze undecorated cookies for up to 3 months.
- Re-roll Dough: Re-roll scraps to maximize cookie yield.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 21g
- Sodium: 7mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 24mg
