Ingredients
Equipment
Method
Create the Shortbread Dough
- In a stand mixer with a paddle attachment, beat the cold butter and 2/3 cup (80g) powdered sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the vanilla and salt.
- Turn the mixer to low and gradually add the all-purpose flour. Mix only until the dough just comes together.
- Form the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
Bake the Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough to 1/4-inch (6mm) thickness on a lightly floured surface.
- Cut out heart shapes and place them on the prepared sheets. Bake for 12-15 minutes, until the edges are very light golden brown. Let cool completely on a wire rack.
Assemble and Decorate
- Spread about 1/2 tsp of strawberry jam on the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
- In a small bowl, whisk 1 cup (120g) of sifted powdered sugar with 1-2 tsp of milk until smooth. Stir in a tiny drop of red food coloring to achieve a light pink color.
- Drizzle or spread the pink icing over the top of each cookie sandwich. Let the icing set for about 30 minutes before serving.
Notes
Don't Skip the Chill: Chilling the dough is the most important step for cut-out cookies to prevent spreading.
Use Cold Butter: Starting with cold, cubed butter is key to the shortbread's tender texture.
Avoid Over-Baking: Shortbread should be pale. As soon as the edges show a hint of golden color, they're done.
Uniform Thickness is Key: Roll your dough to an even thickness to ensure all cookies bake at the same rate.
Use Cold Butter: Starting with cold, cubed butter is key to the shortbread's tender texture.
Avoid Over-Baking: Shortbread should be pale. As soon as the edges show a hint of golden color, they're done.
Uniform Thickness is Key: Roll your dough to an even thickness to ensure all cookies bake at the same rate.