Strawberry Shortbread Cookies
Delicately rich and irresistibly sweet, these strawberry shortbread cookies feature a buttery crumb infused with citrus zest and a heart of luscious strawberry jam. A simple yet elegant indulgence perfect for any occasion.
Ingredients
- ½ teaspoon 2 ml pure vanilla extract
- 1 cup 120 g powdered sugar, fluffed or weighed
- 1 teaspoon 2 g finely grated lemon zest
- 2 cups 250 g all-purpose flour, measured precisely
- 1 cup 227 g salted butter, chilled and diced
- ⅓ cup 113 g strawberry jam or preserves
- White sparkling sugar optional for garnish
Instructions
- Place the powdered sugar and lemon zest into the bowl of a food processor or stand mixer and blend until the zest is aromatic and well dispersed.
- Add the cold butter cubes and vanilla extract, then cream the mixture thoroughly, scraping the sides to ensure uniform texture.
- Introduce the flour in gradual portions, mixing until the dough is cohesive and smooth. Transfer the dough to the refrigerator, covered, and chill for 60 minutes.
- Portion the chilled dough into rounded tablespoons, roll into balls, and space them approximately two inches apart on a parchment-lined baking sheet.
- Create a small well in the center of each ball using your thumb, a spoon, or a rounded utensil, pressing halfway through the dough.
- Fill each indentation with about ½ teaspoon of strawberry jam, and optionally dust the tops with white sparkling sugar.
- Place the tray in the freezer and allow the shaped cookies to chill for 15 minutes while preheating your oven to 350°F (175°C).
- Bake for 13 minutes, or until the edges just begin to turn golden. Let the cookies rest on the tray for 15 minutes before transferring carefully to a wire rack to finish cooling.