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Filled Heart-Shaped Strawberry Shortbread Cookies Recipe

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These Filled Heart-Shaped Strawberry Shortbread Cookies combine tender, buttery shortbread with a luscious strawberry glaze and a sweet jam filling. Perfectly shaped and decorated for any special occasion, this recipe blends crisp texture with rich fruit flavors for an irresistible treat.

Ingredients

Scale

For the shortbread dough

  • 4.8 oz unsalted butter (preferably Kerrygold for richness)
  • 2.1 oz sugar
  • 1.25 tsp vanilla extract
  • 6.5 oz all-purpose flour (King Arthur recommended)
  • 1/4 tsp salt

For the strawberry glaze

  • 4.2 oz powdered sugar, sifted
  • 2.5 tbsp strawberry puree
  • 1 tsp butter
  • 1 fl oz milk
  • 0.5 tsp lemon juice

For the filling

  • 6 oz strawberry jam (Bonne Maman preferred)

Instructions

  1. Prepare the powdered sugar and butter: Sift the powdered sugar to remove lumps for a smooth glaze. Cube the unsalted butter and allow it to soften to room temperature for easier creaming.
  2. Mix dry ingredients: In a medium bowl, whisk together flour and salt; set aside. This ensures even salt distribution for balanced flavor.
  3. Cream butter and sugar: In a separate bowl, cream the softened butter with sugar for 2-3 minutes until the mixture is light, fluffy, and pale, incorporating air for tenderness.
  4. Add vanilla: Stir in vanilla extract until fully combined to infuse the dough with aroma and flavor.
  5. Form the dough: Gradually add the flour and salt mixture to the butter mixture on low speed, mixing just until a cohesive dough forms to prevent gluten development and toughness.
  6. Roll out dough: Roll the dough between two sheets of parchment paper to 1/2 cm thickness for even cookie thickness and consistent baking.
  7. Cut shapes and chill: Use a heart-shaped cookie cutter to cut out cookies. Place on a parchment-lined baking sheet spaced about 1 inch apart. Cover with plastic wrap and refrigerate for 30 minutes to prevent spreading.
  8. Preheat oven: Heat oven to 170°C (335°F) while dough chills.
  9. Bake cookies: Bake chilled cookies for 10-12 minutes until set but still pale and tender. Avoid overbaking to keep them delicate and moist.
  10. Cool cookies: Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely, preventing glaze melting issues.
  11. Make the glaze: In a small bowl, mix sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth and spreadable. Adjust consistency with milk or powdered sugar as needed.
  12. Assemble cookies: Separate cookies into two groups. Dip half into strawberry glaze, letting excess drip off. Spread about 1 teaspoon of strawberry jam on remaining cookies.
  13. Create cookie sandwiches: Press a glazed cookie and a jam-spread cookie together, glaze facing jam, to form a filled sandwich. Let set for 15-20 minutes so glaze firms up before serving.

Notes

  • Ensure butter is at room temperature for even creaming and tender cookies.
  • Do not overmix dough to avoid tough cookies.
  • Chilling dough before baking reduces spreading and helps maintain shape.
  • Allow cookies to cool completely before glazing to prevent glaze from melting.
  • Sift powdered sugar to avoid lumpy glaze texture.
  • Adjust glaze thickness with milk or powdered sugar for best consistency.
  • Use high-quality butter and jam for best flavor results.

Keywords: strawberry shortbread cookies, heart-shaped cookies, shortbread, strawberry glazed cookies, filled cookies, dessert, valentines cookies

Find it online: https://ellaeatsdaily.com/filled-heart-shaped-strawberry-shortbread-cookies-recipe/