Buttery candy sugar cookie sandwiches, full of ruby pink scrumptious strawberry coulis and topped with a dusting of icing sugar. So scrumptious and simply in time for Valentine’s day!
I made strawberry coulis (puréed and strained cooked strawberries) because the filling, however you should utilize any type of jam or a selection as a filling similar to raspberry, apricot, black currant or chocolate hazelnut unfold.
I wished a stupendous, vivid pink and pretty clear filling, therefore the strawberry coulis with the seeds strained, however any jam appears to be like and tastes superb with these.
These aren’t a standard Linzer cookie made with almond flour (these are additionally on my to-make want record), these use my favourite sugar cookie recipe as the bottom.
I’ll bounce proper into the sugar cookie and strawberry coulis recipes under.
I do have a number of movies on how I made the cookies and assembled them as effectively:
Click on HERE TO PLAY THE RECIPE MAKING VIDEO (It’s on Pinterest).
Video 1 – Recipes – How you can Make the Sugar Cookies and Coulis
Click on HERE TO PLAY THE ASSEMBLY VIDEO (It’s on Pinterest).
Video 2 – How you can Assemble the Sweetheart Cookies
Please forgive me for the standard zillions of photographs… In case you have any feedback or questions, please free to share under, or you’ll find me on Fb, Instagram, Pinterest, TikTok, Twitter and YouTube.
Joyful baking!
xo,
Marian
p.s. The center cutters I used are literally biscuit cutters, which you’ll find HERE.
Sweetheart Sugar Cookie Recipe
Sweetheart Sugar Cookie Recipe
Servings: 30 medium cookies
Elements
- 2 cups salted butter, room temperature
- 2 cups granulated sugar
- 2 massive eggs
- 2 tsp vanilla extract
- 5 cups all-purpose flour
Directions
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Cream the butter and sugar collectively within the bowl of an electrical mixer on low pace. (Use the paddle attachment). Combine till completely included – for about one minute. Scrape down the edges of the bowl with a plastic spatula and blend once more for a number of seconds extra. Over mixing the butter and sugar on this step will trigger an excessive amount of air to be included into the dough. If you would like a lightweight and fluffy cookie, that is ultimate, nonetheless the dough will unfold extra throughout baking; not ultimate if you would like the cookie to carry its form.
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Add eggs and vanilla slowly and blend. Scrape down the bowl together with your spatula a minimum of as soon as and blend once more.
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Add all the flour combination to the bowl. Place a big tea towel or two small tea towels between the sting of the bowl and the electrical mixer in order that the flour will not escape. Combine on low pace for 30 seconds. Take away the tea towel and observe the dough mixing; when it clumps across the paddle attachment and peels away from the partitions of the bowl it is prepared. It is also vital at this stage to not over combine the dough (the glutens within the flour develop and the dough can change into robust).
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Roll the dough out between 2 massive items of parchment paper. Place on a baking sheet and into the fridge for no less than 1 hour.
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Minimize out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat. Be sure you have matching quantities of tops and bottoms of your cookies.
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Put cookie dough shapes again into the fridge for 10 minutes to 1 hour to relax once more. They are going to then maintain their form higher when baked.
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Preheat your oven to 350°F or 176°C.
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Bake cookies for 8-12 minutes or till the sides change into golden brown. The baking time will rely on the scale of your cookie.
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Let cookies cool to room temperature and embellish!
Notes
Just a few notes in regards to the recipe:
*Butter – The butter must be comfortable, or room temperature. I go away mine out the night time earlier than I do my baking. In the event you neglect, you’ll be able to grate the butter on the biggest gap of your field grater, in order that the sugar and butter will combine collectively higher.
*Baking powder – I don’t use baking powder in my recipe as a result of the dough will unfold and rise extra throughout baking, thereby making the form of the cookie much less crisp. The one time I take advantage of it now, is that if I’m simply making spherical shortbread cookies and I don’t thoughts the cookies spreading.
*Chill your dough if it will get too comfortable work with. It’s a softer, typically sticky dough (relying in your surroundings as effectively), however in my humble opinion, makes up for it in style.
*Learn the following tips right here on stopping dough from spreading.
Strawberry Coulis Recipe
Due to my Dad for this coulis recipe! He’s a professionally educated chef and retired school culinary arts professor and I like his tip about preferring to make use of potato flour over cornstarch to thicken, as cornstarch might make the coulis cloudy.
Strawberry Coulis Recipe
Elements
- 500 grams recent or frozen strawberries
- 250 grams granulated sugar
- 15 grams potato flour or cornstarch
Directions
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Mix defrosted berries with sugar and produce to the boil slowly.
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Dissolve potato flour with simply sufficient water to dissolve it.
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As quickly because the strawberries begin to boil, thicken with dissolved potato flour.
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Puree in meals processor and pressure all of the seeds out.
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Wrap and funky within the fridge till prepared to be used.
Notes
I want potato flour to cornstarch to thicken the coulis, as cornstarch might cloud the combination.
