In this article, we will explore a delicious and easy-to-prepare recipe.

Filled Heart-Shaped Strawberry Shortbread Cookies: A Sweet Gesture of Love

If you’re searching for a delightful way to express your affection, look no further than these Filled Heart-Shaped Strawberry Shortbread Cookies. With a buttery shortbread base, a vibrant strawberry glaze, and a luscious jam filling, these cookies are as pleasing to the eye as they are to the palate. Perfect for Valentine’s Day, anniversaries, or any occasion that calls for a touch of sweetness, these cookies are sure to make hearts flutter.

Ingredients

For the Shortbread Dough: – 4.8 oz unsalted butter (preferably Kerrygold for its richness) – 2.1 oz sugar – 1.25 tsp vanilla extract – 6.5 oz all-purpose flour (I recommend King Arthur for consistent results) – 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 suggested for its intense flavor)

Instructions

Step 1: Prepare the Shortbread Dough 1. Sift Ingredients: Start by sifting the powdered sugar for the glaze to ensure a smooth finish later. 2. Soften Butter: Cut the unsalted butter into small cubes to allow it to soften quickly. 3. Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside. 4. Cream Butter and Sugar: In a separate bowl, cream together the butter and sugar for 2-3 minutes until light and fluffy. This step is crucial for a tender cookie. 5. Add Vanilla: Mix in the vanilla extract until fully incorporated. 6. Form the Dough: Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed until a cohesive dough forms. Avoid overmixing to prevent tough cookies.

Step 2: Shape and Chill the Dough 1. Roll Out Dough: Roll the dough between two pieces of parchment paper to a thickness of 1/2 cm. 2. Cut Out Cookies: Use a heart-shaped cookie cutter to cut out the cookies and place them on a parchment-lined baking sheet, spaced about 1 inch apart. 3. Chill: Cover the baking sheet with plastic wrap and refrigerate for 30 minutes to help the cookies maintain their shape during baking.

Step 3: Bake the Cookies 1. Preheat Oven: While the dough chills, preheat your oven to 170°C (335°F). 2. Bake: Once chilled, bake the cookies for 10-12 minutes until set but still pale. 3. Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Strawberry Glaze 1. Combine Ingredients: In a small bowl, mix together the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice until smooth. 2. Adjust Consistency: Ensure the glaze is thick but pourable. Adjust with milk or powdered sugar as needed.

Step 5: Assemble the Cookies 1. Glaze Half the Cookies: Dip half of the cooled cookies into the strawberry glaze, allowing excess to drip off. 2. Add Jam: Spread about 1 teaspoon of strawberry jam on the top of each remaining cookie. 3. Create Sandwiches: Press a glazed cookie and a jam-topped cookie together, aligning the glazed side with the jam side. 4. Set: Allow the cookies to sit for 15-20 minutes for the glaze to firm up slightly.

The result is a harmonious blend of buttery shortbread, zesty strawberry glaze, and rich jam filling, creating a cookie that is both visually stunning and deliciously satisfying. These heart-shaped delights are bound to make any occasion more special, leaving a lasting impression on anyone fortunate enough to indulge in them. Enjoy!

Filled Heart-Shaped Strawberry Shortbread Cookies

These delightful heart-shaped shortbread cookies are filled with strawberry jam and topped with a luscious strawberry glaze, perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

For the shortbread dough

• 136 g unsalted butter I like Kerrygold for its high fat content and richness
• 60 g sugar
• 1.25 tsp vanilla
• 184 g flour I always use King Arthur all-purpose flour for a consistent crumb
• 0.25 tsp salt

For the strawberry glaze

• 119 g powdered sugar sifted to remove lumps before mixing
• 2.5 tbsp strawberry puree
• 1 tsp butter
• 30 ml milk
• 0.5 tsp lemon juice

For the filling

• 170 g strawberry jam I prefer Bonne Maman for its intense fruit flavor

Equipment

• Cookie Cutter
• Parchment Paper

Method

 

1. Start by sifting the powdered sugar for the glaze to remove any lumps—this ensures a smooth, professional-looking finish. While that’s done, cut the unsalted butter into small cubes so it softens to room temperature quickly (this helps it cream evenly with the sugar).
2. In a medium bowl, whisk together the flour and salt, then set aside. In a separate bowl, cream together the butter and sugar for 2-3 minutes until the mixture is light, fluffy, and pale—this incorporates air into the dough, creating a more tender cookie. Add the vanilla extract and mix until fully combined.
3. Add the flour and salt mixture from Step 1 to the butter-sugar mixture and mix on low speed just until a cohesive dough forms—overmixing develops gluten and creates tough cookies, which we want to avoid.
4. Roll the dough out between two pieces of parchment paper to 1/2 cm thick, which gives you an even thickness for consistent baking. Cut the dough into heart shapes using a cookie cutter and transfer each cookie to a parchment-lined baking sheet, spacing them about 1 inch apart.
5. Cover the baking sheet with plastic wrap and refrigerate for 30 minutes—this resting time prevents the cookies from spreading too much in the oven and helps them hold their shape.
6. While the dough chills, preheat your oven to 170°C (335°F). Once the cookies have finished resting, bake them for 10-12 minutes until they’re set but still pale and tender—overbaking will make them dry and hard rather than delicate and buttery.
7. Remove from the oven and let them cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. I find that letting them cool completely before glazing prevents the glaze from melting unevenly.
8. In a small bowl, combine the sifted powdered sugar from Step 1, strawberry puree, butter, milk, and lemon juice. Mix until the glaze is completely smooth and spreadable—the lemon juice brightens the strawberry flavor and prevents the glaze from being overly sweet. The mixture should have a thick but pourable consistency; if it’s too stiff, add a few more drops of milk. If it becomes too thin, add more powdered sugar a little at a time.
9. Separate the cooled cookies into two equal groups. Dip one half of the cookies into the strawberry glaze from Step 4, coating the top surface evenly and letting any excess drip back into the bowl.
10. Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie, then gently press a glazed cookie and a jam-topped cookie together, glazed side and jam side facing each other, to create a sandwich.
11. Let the assembled cookies set on a plate for 15-20 minutes so the glaze firms up slightly before serving.

Notes

These cookies are perfect for Valentine’s Day or any romantic occasion. You can substitute raspberry jam if preferred.