Ingredients
Equipment
Method
- Sift the powdered sugar for the glaze to remove any lumps.
- Cut the unsalted butter into small cubes so it softens quickly.
- In a medium bowl, whisk together the flour and salt, then set aside.
- In a separate bowl, cream together the butter and sugar for 2-3 minutes until light and fluffy.
- Add the vanilla extract to the butter mixture and mix until combined.
- Add the flour and salt mixture to the butter mixture and mix on low speed until a cohesive dough forms.
- Roll the dough out between two pieces of parchment paper to 1/2 cm thick.
- Cut the dough into heart shapes and transfer to a parchment-lined baking sheet.
- Cover the baking sheet with plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 170°C (335°F).
- Bake the cookies for 10-12 minutes until set but still pale.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the sifted powdered sugar, strawberry puree, butter, milk, and lemon juice for the glaze.
- Mix until the glaze is smooth and spreadable.
- Dip half of the cooled cookies into the glaze, coating evenly.
- Spread about 1 teaspoon of strawberry jam onto the top of each remaining cookie.
- Press a glazed cookie and a jam-topped cookie together to create a sandwich.
- Let the assembled cookies set for 15-20 minutes before serving.
Notes
These cookies are perfect for Valentine's Day or any day you want to show some love. The dough can be made ahead and refrigerated for up to 2 days.