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Wednesday, January 27, 2016

Shortbread Heart Sandwich Cookies filled with Strawberry Jam

Shortbread Heart Sandwich Cookies filled with Strawberry Jam

This idea originally stemmed from the classic Linzer Cookie  that is a nutty shortbread sandwich cookie filled with raspberry jam.  I decided shortbread + strawberry jam would a great combo for this Valentine's Day treat.  If you are a novice cookie decorator, this is a perfect project for you since it is just one solid color, and mostly jam.  You can see I even did some with powdered sugar sprinkled over instead of icing - even easier!

Of course the packaging of these cookies is my favorite part.  I did some individually in :

I also put some in Rectangle Window Boxes (Set of 10 for $10) - great for neighbor gifts, teacher gifts or to drop off for friends.

I used my favorite basic shortbread recipe.  It is so simple to stir together and takes no time at all.  Unlike my soft sugar cookie recipe, shortbread cookies are a bit sandy and crumbly.  The keep their shape perfectly when they bake because there is no egg, baking soda or baking powder.  I made it during the day, put in the refrigerator then rolled them out with Emma after school.  Keeps for weeks in the refrigerator!

For the sandwiches, you'll need solid hearts for the bottom and a heart with small cutout heart for the top.

Shortbread Cookie Recipe
(this made 16 large heart sandwiches)

3 sticks of butter, room temp
1 cup of sugar
1 teaspoon of vanilla
3 1/2 cups of flour
1/4 teaspoon of salt

Cream together butter and sugar in a mixer until pale.  Add vanilla and mix in.  Add flour and salt together and stir together slowly just until combined.  Turn dough out onto plastic wrap, wrap it tightly and keep it in the refrigerator for 30+ minutes, up to 2 weeks.

Roll out on a floured surface.  Cut out with cutters.

Bake on a parchment lined baking sheet (keeps from sticking without spray + easy clean up!) in 350 degree for 12-14 minutes, just until edges start to brown.  Cookies should be firm.

Let cool, then ice with a simple butter icing... we tinted ours a very pale pink to contrast with the deep strawberry jam.

We used a disposable pastry bag (100 for $14) for the icing.  Just cut a small snip off the end - no tip needed!  We used another bag in the same fashion for the jam.

Butter Icing Recipe

1 stick of butter
1/4 cup of milk
3-4 cups of confectioners sugar

Melt butter and milk together in the microwave.  Stir in confectioners sugar.  Add more milk to thin, or more confectioners sugar to thicken.

I heated the jam in the microwave for about 15 seconds to make it more melty - then it sort of molds to the inside of the cookie and sets up.

Use a little pink icing like glue to stick the top heart to the bottom heart.  Then, fill with Strawberry Jam.

If you run out of icing patience, sprinkle some tops with powdered sugar : )

These are perfect for adults with less of a sweet tooth - nice with tea or coffee... or breakfast : )

This post has a little bit of bad timing because we only have 3 sets of the Heart Copper Cutters left!  Hopefully this post will help those of you who have already purchased the cutters - sorry  : (

We do have everything in stock for packaging... if that helps!
Packaging Favorites :

Floral Border Tag, 20 for $6

Rectangle Kraft Window Boxes, 10 for $10 

1 comment:

  1. Anonymous4:52 PM

    Just lovely! I, too, have a favorite shortbread recipe for Linzers. I love how easy they are to make, yet look so jewels. Your pale pink icing looks wonderful with the filling, and the packaging is just perfect for Valentine's Day.


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