Strawberry Heart Cookies
Course: DessertCuisine: AmericanDifficulty: EasyThis cookie dough base also makes the Pink Marble Sugar Cookies and Linzer cookies from my Valentine’s Day cookie box. If you want, you can divide the dough into three to have small batches of all those cookies.
Ingredients
150 g unsalted butter (softened)
120 g powdered sugar + extra for sprinkling
Pinch of salt
1 1/2 teaspoons vanilla extract
1 egg
300 g all-purpose flour
50 g almond flour (If unavailable, you can use more all-purpose flour)
Fresh Strawberries
Instructions
- In a bowl, mix the butter, sugar, and salt.
- Add and stir in the vanilla, egg, and flours until fully incorporated.
- Wrap the dough in plastic and let it rest in the fridge for at least an hour.
- Dust a clean surface with flour, roll out the cookie dough, and use the cookie cutters of your choice (you can also refrigerate the rolled-out cookie dough for 20 minutes to make it easier to handle). Place on a baking sheet lined with parchment/wax paper.
- Preheat the oven to 170°C/338°F.
- To prevent the strawberry juice from affecting the cookies, consider using paper towels to keep the strawberries as dry as possible. Cut the strawberries into mini hearts using a small heart-shaped cookie cutter.
- Add flour to one side of the heart-shaped strawberry and place that side in the center of the cookies.
- Bake for 15-20 minutes at 170°C/338°F or until the bottoms are golden.
- Remove the baking sheet from the oven and let the cookies cool completely.
- Sprinkle with powdered sugar and enjoy!
