Go Back

Print Recipe Pin Recipe
Servings: 18 Cookies
Ingredients Method Notes

Ingredients
  

For the Vanilla Shortbread

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional but highly recommended for depth)
  • 2 1/4 cups (280g) all-purpose flour
  • 1/4 teaspoon fine sea salt

For the Strawberry Glaze

  • 1 3/4 cups (210g) powdered sugar, sifted
  • 3 tablespoons strawberry puree (strained to remove seeds)
  • 1 tablespoon melted butter
  • 1–2 tablespoons whole milk, as needed
  • 1/2 teaspoon fresh lemon juice
  • Tiny pinch of salt

For the Filling

  • 3/4 cup (about 200g) thick strawberry preserves

Method
 

  1. In a large bowl, cream the butter and sugar together until smooth and slightly fluffy — about 2–3 minutes. Don’t whip too much air in; this is shortbread, not cake.
    Mix in vanilla and almond extract.
    Add flour and salt. Mix just until a soft dough forms. It may look crumbly at first — keep mixing gently and it will come together.
    Form into a disk, wrap tightly, and chill for at least 45 minutes. This prevents spreading and keeps those heart edges sharp.
  2. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
    Roll dough between two sheets of parchment to about 1/4-inch thickness. Chill again for 10 minutes if it feels soft.
    Cut out heart shapes. Transfer to baking sheet, spacing 1 inch apart.
    Bake 12–15 minutes, until edges are just barely golden. The centers should stay pale.
    Cool completely before glazing or filling.
  3. In a bowl, whisk together powdered sugar, strawberry puree, melted butter, lemon juice, and a pinch of salt.
    Add milk 1 teaspoon at a time until the glaze is thick but spreadable. It should slowly ribbon off the spoon, not run like syrup.
    If you want that speckled look, leave the puree slightly rustic instead of ultra-smooth.
  4. Turn half of the cookies upside down — these will be the bottoms.
    Spread glaze on the remaining half (the tops). Place on a rack and allow to set for 30–60 minutes until the surface firms up.
  5. Spread about 1 teaspoon of strawberry preserves onto each bottom cookie.
    Gently press a glazed cookie on top, creating a sandwich. The jam should peek slightly at the edges.
    Let sit for 1–2 hours so everything sets beautifully.

Notes

Notes for Best Texture

  • Slightly underbaking keeps them tender instead of crisp.
  • Thicker jam prevents sliding layers.
  • Almond extract adds that subtle bakery-style “what is that?” magic.