Best Strawberry Filled Cookies Recipes

GRANNY'S STRAWBERRY PRESERVES-FILLED COOKIES

Steps:

• Beat shortening, white sugar, and brown sugar in a bowl using an electric mixer until creamy and smooth.
• Mix milk and vinegar together and let stand 5 minutes to make 'sour milk'. Stir sour milk, eggs, and vanilla extract into shortening mixture.
• Sift flour, baking powder, baking soda, salt, and nutmeg together in a large bowl. Mix flour mixture into shortening mixture until incorporated. Refrigerate until fully chilled, 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough to a 1/8-inch thickness on a floured surface; cut into 2-inch rounds using a cookie cutter. Spoon 1 teaspoon preserves into the center of half the cookies; cover with remaining cookies. Lightly press edges of cookies together using a fork. Cut criss-cross slits into the top of each cookie using a knife. Arrange cookies on an ungreased baking sheet.
• Bake in the preheated oven until cookies are golden, 13 to 15 minutes.

EASY STRAWBERRY JAM-FILLED COOKIES

Steps:

• 1. Preheat the oven to 350°F. In a large bowl, cream the cream cheese, butter and granulated sugar with an electric mixer on medium speed until well blended. Separate 1 of the eggs; set aside the egg white for later use. Add the yolk, the second whole egg and vanilla extract to the cream cheese mixture; mix well. In a separate bowl, combine the flour and baking powder. Gradually add the flour to the cream cheese mixture, beating until well blended after each addition. Divide the dough into four equal pieces. Wrap each in plastic wrap and chill for 1 hour.
• 2. Roll each piece into a 12 x 1-inch log; place 2 inches apart on a large ungreased (or parchment lined) baking sheet. Use the handle of a wooden spoon or your fingers to make a depression down the length of each log, about 1/2 inch wide and 1/2 inch deep. Beat the reserved egg white with a fork; brush over the dough. Microwave the preserves or jam for a few seconds to slightly liquefy. Fill the depressions with the preserves, using about 3 tablespoons in each log. Sprinkle with the walnuts.
• 3. Bake for 25 minutes or until the edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with confectioners' sugar. Cut each log into 12 diagonal slices.

STRAWBERRY-FILLED COOKIES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Place coarse sugar in a shallow bowl. Roll dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball. , Bake at 375° for 9-11 minutes or until set. Press again into indentation with spoon handle. Remove to wire racks to cool. Spoon about 3/4 teaspoon strawberry jam into each cookie.

STRAWBERRY FILLED COOKIES

Steps:

• Cream butter, add sugar, salt, vanilla and flour.
• Form into small balls and roll in sesame seeds.
• Make a thumbprint in center of balls.
• Fill with strawberry preserves.
• Place on cookie sheets and bake at 400 degrees for 10 minutes.
• When making cookies, I use parchment paper so I do not have to grease and wash the cookie sheets repeatedly.
• I do not know how many this makes and will have to guess.

VALENTINE HEART COOKIES / STRAWBERRY JAM FILLED VALENTINE'S DAY

Steps:

• Add Icing sugar and increase the speed of your electric mixer. Beat it until the sugar grains are super fine by scarping the bowl occasionally.
• Add the eggs mixing in one at a time.
• Slowly add flour in the mixer bowl, beat it until it gets combined well and the mixture is fluffy. Gather the flour towards the centre with a rubber spatula or a wooden spoon and beat it once again.
• Now reduce the mixer speed of your electric mixer to low and add the rest of the ingredients and blend again slowly until it is mixed well.
• Now divide the dough into two equal portions. Lay a plastic wrap on your counter. Take one part and put it between two plastic wraps / sheets or wax paper. Roll the dough out with a rolling pin to about ¼ inch thick.
• Peel off the plastic sheet from the top and and then cut out the shapes with a round cookie cutter to get 7cm round cookies.
• Do the same with the other part of the dough, what you have done with the first part of the dough.
• Gently press a 5cm heart-shaped cutter into the centre of each round,.
• With a 5 cm heart shaped cookie cutter, make hearts by pressing into the centre of each round. Cut out as many cookies as you can. Keep aside the scraps. You can combine it with the scraps from the second disk, roll it, cut it again with the cookie maker and make more cookies.
• Now place the heart shaped cookies on the top of the round shaped cookies.
• Take jam in a bowl and add one tablespoons water. Mix it well with a spoon, so that it would be little more pliable before dolloping on the cookies.
• Take a piping bag and fill it with the jam. Cut out the edge of the piping bag slightly.
• Fill each heart shaped space with jam starting at the edges of the hearts and then towards the centre. Don't fill the hearts with the jam too much.
• Sprinkle powdered sugar on the top of all cookies.
• Line a baking sheet with a wax paper. Transfer these cookies to the baking sheet by leaving little space between the cookies.
• Bake the cookies at 170 degree Celsius for 15 to 18 minutes or until it turns golden brown rotating the sheets halfway through baking.
• Transfer cookies to a wire rack to completely cool.
• Serve Valentine Heart Cookies / Custard Cookies with jam Garnish with your valentine and your loved ones.