Description
These Strawberry Shortbread Heart Cookies are a delightful treat perfect for any occasion. The combination of buttery shortbread with the sweet and tangy flavor of strawberries creates a delicious cookie that is sure to impress.
Ingredients
Scale
Cookie Dough:
- 1 cup salted butter, softened at room temperature
- 1/2 cup powdered sugar
- 1 1/2 cups freeze dried strawberries, measured then blended in a food processor
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2 cups all-purpose flour
- 1–2 tablespoons milk, start with 1 tablespoon
Strawberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon freeze dried strawberries processed into bits
Instructions
- Preheat Oven: Preheat the oven to 325 degrees F (163 degrees C) and line baking sheets with parchment paper.
- Prepare Strawberry Powder: Blend freeze dried strawberries in a food processor until powdered.
- Cream Butter and Sugar: In a mixing bowl, cream together butter and powdered sugar until smooth.
- Mix Ingredients: Add vanilla, milk, and most of the strawberry powder to the mixture. Gradually add flour until dough forms.
- Roll and Cut: Roll dough, cut out heart-shaped cookies, and bake for 12-15 minutes.
- Make Glaze: Whisk together powdered sugar, milk, vanilla, and strawberry bits for the glaze.
- Glaze and Serve: Drizzle glaze over cooled cookies and allow to set before serving.
Notes
- Use freeze dried strawberries for the best texture.
- Adjust glaze consistency carefully for desired thickness.
- Store cookies in an airtight container for up to 5 days.
- Substitute milk with dairy-free milk for lactose-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg