While the cookies are chilling, preheat your oven to 350☏.īake for 8-12 minutes or until the edges are set. Bake on the middle rack of the oven and rotate the pan halfway through baking for the best results. This ensures the cookies keep their shape. Place the baking sheet in the fridge or freezer for a minimum of 20 minutes before baking. Place the heart cookies 1-2 inches apart on your lined baking sheet. But you can use whatever cookie cutters you want! This recipe makes about 40 heart cookies in various sizes, but will make more or less depending on the cookie cutters you use. Then cut out the cookies into your desired shapes.įor these heart shaped shortbread cookies, I used these heart cookie cutters. On a lightly floured surface, roll out the dough to your desired thickness (I like between ¼ and ½ inch thick). Line 2 baking sheets with parchment paper and set aside. Wrap tightly in plastic wrap and refrigerate overnight (or a minimum of at least 2 hours). Mix in the flour, strawberry powder, and salt until just combined. The dough should come together into a soft but not sticky ball.ĭivide in half and press the dough into discs. Then add in the vanilla extract and mix until fully combined. Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. These heart shaped cookies use my classic easy shortbread cookie recipe with just a couple small changes! It’s buttery and crumbly without being too dry and dipped in a sweet glaze to balance the flavor.Īside from butter, powdered sugar, and flour, the only main ingredient you need is freeze dried strawberries!įreeze dried strawberry powder - I like to buy freeze dried strawberries already in powdered form, but you can easily make it yourself! Just add about ½ cup of freeze dried strawberries to a food processor and grind until you have a fine powder. You might also like these heart shaped linzer cookies or these strawberry macarons! Ingredient Notes
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