Strawberry Butter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups all-purpose or cake flour
02 -
½ cup white sugar
03 -
1 cup softened butter
→ Jam Filling
04 -
½ tablespoon optional cornstarch
05 -
¾ cup fruit jam
→ Buttercream
06 -
1 ½ cups powdered sugar
07 -
¾ cup room temperature butter
08 -
½ teaspoon vanilla, optional
# Instructions:
01 -
Mix softened butter and sugar together until it looks fluffy and pale. Add sifted flour to the mix and combine carefully to form dough.
02 -
Divide the dough into two, flatten it into disks, and sandwich each one between baking paper. Roll them out to about 5mm.
03 -
Pop the rolled-out dough into the fridge and let it rest and cool for 30 minutes.
04 -
Bring the chilled dough out of the fridge, dust it lightly with some flour, and peel off the paper. Use a 2-inch cutter to make shapes for the base. With the rest, cut out smaller windows for the tops.
05 -
Set your oven to 160°C (320°F). Spread the cut cookies out on a baking tray and bake for 12-15 minutes, keeping an eye out for a light golden color.
06 -
Whip the butter for a couple of minutes until it’s light. Gradually mix in powdered sugar. If you like, stir in some vanilla extract.
07 -
Run a line of buttercream around the edge of the cookie bases. Gently put a windowed cookie on top and press until it holds.
08 -
Put a bit of jam in the middle of each cookie. Dust lightly with powdered sugar before serving.
09 -
For a thicker jam, warm it up on medium heat for about a minute, then stir in the cornstarch. Cook for an extra 4 minutes, then let it cool.
# Notes:
01 -
Butter gives the best taste, so skip margarine. Just make sure to soften it, not melt it.
02 -
Cake flour works best, but all-purpose flour is just fine as a swap.
03 -
Rolling dough before chilling prevents it from breaking during cutting.
04 -
Keep a close eye while baking to stop the cookies from browning too much.