Description
These buttery shortbread cookies are filled with sweet strawberry jelly and shaped into adorable hearts, perfect for any occasion.
Ingredients
Scale
- 1 stick butter (softened slice and let rest at room temperature for best results)
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 10 teaspoons strawberry jelly (smooth and runny not jam with fruit pieces)
Instructions
- Line a large baking sheet with a silicone mat to prevent spreading.
- In a large bowl, beat the softened butter with an electric mixer on high until light and fluffy.
- Gradually stream in the sugar while continuing to beat until fully incorporated.
- Add the egg, vanilla extract, and almond extract to the mixture. Beat until smooth.
- Sprinkle the flour and salt evenly over the dough and mix with the electric mixer just until the dough starts to come together. It may seem crumbly, but use your hands to bring it together.
- Scoop 2 teaspoons of dough and roll it into a ball. Place the dough balls on the baking sheet.
- Lightly flour your pinky finger and gently press it sideways into each dough ball to form half of a heart shape. Repeat with more flour to form the second half.
- Use a 1/4 teaspoon to place jelly in the center of each heart, about 1/2 teaspoon of jelly per cookie.
- Chill the cookies in the fridge for 1 hour to set the shape. Do not skip this step!
- Preheat the oven to 350°F (175°C) and bake the cookies for 12 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the pan.
- Allow the cookies to cool completely on the baking sheet before removing them, as they are delicate while warm.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 4 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg