Spiced Sweetheart Shortbread Cookies Jump to Recipe ↓

by Andrea Witthoeft February 06, 2024 0 Comments

This is what love is 'cut' out of... Sweetheart spiced shortbread cookies spreading strawberry love inside and garnished with a dusty delight.

Dry ingredients

• 120g (1 cup) almond flour
• 30g (1/4 cup) coconut flour
• 120g (1cup) powdered sweetener

monk fruit, erythritol, xylitol

• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt

Wet ingredients

• 113g (1/2 cup) grass-fed butter room temp

---sub for palm shortening to make DF & Vegan

• 10mL (2 teaspoons) pure vanilla extract

Strawberry Jam

• 120g (1/2 cup) Strawberry jam - sugar-free

 Garnish

• 2 tablespoons powdered sweetener

monk fruit, erythritol, xylitol

Instructions

1. In a medium bowl, add both dry and wet ingredients.
2. Mix the old-fashioned way (by hand), or with a beater/paddle attachment in a stand mixer bowl or an electric hand mixer. The dough will be on the crumbly/soft side.
3. NOTE: if the dough is too crumbly, add extra butter or palm shortening. Mix again until well combined.
4. Add another piece of saran wrap to the dough. Using a rolling pin, roll out cookie dough to 1/8 inch.
5. Carefully slide cookie dough onto a packing sheet and place it into the fridge for around 20 minutes to allow it to harden up.
6. Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
7. Cut out using a 2-inch circle cookie cutter and place on a prepared baking sheet, spacing them 1 inch apart. Using a 1-inch heart cookie cutter, cut out the centres of half of the cookie rounds, re-rolling the scraps.
8. NOTE: it is okay if the dough cracks or breaks; carefully bind it together using your fingers.
9. You may bake the bottoms and the tops (the ones with the hearts) on separate cookie sheets for the cookies to bake perfectly. This is optional
10. Bake the bottom cookie dough sheet for 7-9 minutes. The tops bake faster; they only require about 6-8 minutes.
11. Allow it to cool to room temperature before adding it to your cookies.
12. Cool cookies slightly on the cookie sheet.
13. Dust tops (ones with holes) with powdered sweetener.
14. Scoop 2 teaspoons strawberry jam in the centre of the bottom cookie (without the small cut-out heart hole).
15. Place tops on each bottom cookie, press gently to stick the cookies together and enjoy!
16. Store in an airtight container for five to six days and freeze for up to three months.

 Happy Baking

#BakeTheBakerlitaWay

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