Strawberry Butter Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup butter, softened
02 -
½ cup sugar
03 -
2 cups cake flour or all-purpose flour
→ Jam Filling
04 -
¾ cup jam
05 -
½ tablespoon cornflour (optional)
→ Buttercream
06 -
¾ cup butter
07 -
1 ½ cups powdered sugar
08 -
½ teaspoon vanilla extract (optional)
# Instructions:
01 -
Beat the butter and sugar for 3 to 5 minutes until pale and fluffy. Sift the flour into the butter mixture and gently combine to form a soft dough.
02 -
Divide the dough in half, form each half into a disk, and place between parchment paper. Roll the dough to 5mm thickness.
03 -
Transfer the dough sheets to the refrigerator and chill for 30 minutes.
04 -
Remove the dough from the refrigerator. Peel away the parchment paper and lightly flour it. Use a 2-inch cookie cutter to cut out shapes for the base. Cut smaller shapes from half the cookies to create tops with windows.
05 -
Preheat the oven to 160°C (320°F). Place the cookies on a baking sheet and bake for 12 to 15 minutes until golden brown.
06 -
In a bowl, beat butter for 2 minutes until fluffy. Gradually add powdered sugar and beat until smooth. Stir in vanilla extract if desired.
07 -
Pipe buttercream around the edge of the base of each cookie. Place a cookie top with a cut-out window over the buttercream and press lightly.
08 -
Pipe jam into the center of each cookie. Sprinkle with powdered sugar before serving.
09 -
If you prefer thicker jam, heat jam on medium heat for 1 minute, then whisk in cornflour and continue cooking for 4 minutes. Cool before using.
# Notes:
01 -
For best flavor, use butter instead of margarine. The butter should be softened but not melted.
02 -
Cake flour is recommended, but all-purpose flour works as an alternative.
03 -
Refrigerating the dough after rolling prevents cracks during cutting.
04 -
Watch cookies carefully while baking to avoid overcooking.