Description
These Heart-Shaped Strawberry Shortbread Cookies are a delightful treat, perfect for Valentine’s Day or any special occasion. The buttery shortbread cookies are infused with the sweet and tangy flavor of freeze-dried strawberries, creating a delicious and eye-catching dessert.
Ingredients
Scale
Shortbread Cookies:
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup freeze-dried strawberries (crushed into powder)
- 2 tablespoons cornstarch
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1 tablespoon strawberry jam (strained)
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the softened butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, crushed freeze-dried strawberries, cornstarch, and salt.
- Form dough: Gradually add the dry mixture to the butter mixture and mix until a soft dough forms.
- Roll out dough: Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut out cookies using a heart-shaped cookie cutter and transfer them to the prepared baking sheet.
- Chill and bake: Chill the cut-out cookies in the fridge for 10–15 minutes, then bake for 12–15 minutes until the edges are lightly golden.
- Glaze: If desired, make a glaze by whisking together powdered sugar, milk, and strained strawberry jam. Drizzle over cooled cookies.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For extra strawberry flavor, sandwich two cookies with strawberry jam or frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
