Description
These Heart-Shaped Strawberry Shortbread Cookies are delicate, buttery cookies infused with the natural flavor of freeze-dried strawberries and sandwiched with sweet strawberry jam. Perfect for Valentine’s Day or any occasion that calls for a charming and delicious treat, these sandwich-style cookies combine a crisp texture with fruit-forward sweetness, making them irresistible and festive.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup finely chopped freeze-dried strawberries or strawberry powder
Filling and Decoration
- 2–3 tablespoons strawberry jam (for filling)
- Optional pink or red sugar for decorating
Instructions
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in vanilla extract to incorporate the flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely chopped freeze-dried strawberries or strawberry powder, ensuring even distribution of the berries throughout the flour.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms without overworking it to maintain a tender texture.
- Chill Dough: Divide the dough in half, flatten each half into discs, wrap them in plastic wrap, and chill in the refrigerator for 30 minutes. This helps firm the dough for easier rolling and cleaner cookie shapes.
- Preheat Oven and Roll Dough: Preheat the oven to 325°F (165°C). On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. This thickness ensures crisp yet tender cookies.
- Cut Cookies: Use a heart-shaped cookie cutter to cut out cookies. For sandwich-style cookies, cut out a small heart shape from the center of half the cookies to create a window for the jam filling.
- Bake Cookies: Place cookies on a parchment-lined baking sheet spaced evenly apart. Bake for 12–14 minutes or until the edges just begin to turn golden. Remove from oven and let cool completely on a wire rack.
- Assemble Sandwich Cookies: Spread a small amount of strawberry jam on the bottom side of the whole heart cookies. Gently top with the cut-out cookies to create a sandwich, pressing lightly to adhere.
- Decorate: Optionally dust the assembled cookies with powdered sugar or sprinkle with pink or red decorating sugar to add a festive touch. Allow jam to set slightly before serving.
Notes
- Freeze-dried strawberries offer an intense berry flavor without adding moisture to the dough, keeping the cookies crisp.
- For a festive variation, drizzle cooled cookies with melted white chocolate or tint the dough with pink food coloring for a vibrant look.
- Use parchment paper to prevent sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
