Strawberry Shortbread Sandwich Cookie

Shortbread Cookies
1/2 cups, plus 1 tbsp unsalted butter, room temperature
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/4 tsp fine salt

Strawberry Filling and Glaze
1 cup powdered sugar
2 tbsp Blackberry Patch Strawberry Syrup
1 tsp unsalted butter, melted
2 tbsp milk
1/2 cup Strawberry Jam

1. Preheat oven to 325 degrees and line 2 baking trays with parchment paper. 

2. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until light in color. Scrape down the sides of the bowl halfway through. Add in the vanilla extract and mix again. 

3. Sift in the flour and add in the salt and mix on low speed until everything is combined and the dough start to come together. You'll know it is ready when it starts to clean the sides of the bowl and come together in a clump in the middle. You may need to add a little bit of water depending on how your dough is coming together. Start slow with a teaspoon at a time. 

4. On a floured surface, roll out the dough to 1/4 inch thick. If the dough is too soft at this point, wrap it in plastic wrap and refrigerate for 10-15 minutes. 

5. Use a cookie cutter to stamp the cookies. Lay the cut outs on the preapred baking tray. Bring together any scraps, re-roll and stamp more cookies to get the most out of your dough. 

6. Refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This gives you the best chance the cookies keep their shape in the oven. 

7. Remove the cookies from the fridge and bake for 10-12 mins or until golden around the edges. Cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. 

8. Make the glaze. Add powdered sugar, strawberry syrup and melted butter into a bowl and stir until smooth and lump-free. It is thick, but if needed you can pop it in the microwave for up to 10 seconds to loosen it up a bit if needed. 

9. Divide the hearts into two so that you have equal number "tops" and equal number "bases to sandwich together later on. Dip the "top" hearts into the glaze letting any excess drip off. Place on a wire rack for icing to set. 

10. Fill strawberry shortbread cookie "bases" with jam. Cover the jam with the glazed heart "tops" and gently squeeze together. 

11. Eat immediately or let sit at room temperature for the jam and glaze to fully set. 

Also in Recipes