It’s a little disappointing when you plan something only to find out that almost everything is ruined.
After a month of no baking, I badly missed it. I have written down all the recipes I’d like to make and even put it on schedule. I am also taking a break sometime next month, so I prefer to do some baking and cooking ahead of time. See – I have listed 3 recipes for every Saturday. After my boss asked me to report to work during Saturdays before I go on a short break, my mind was in a complete chaos. I am lucky that I have cooked and baked long before for the blog – that’s what planning ahead does to me. 😀 I will be on my third Saturday tomorrow and made 3 recipes so far (one is a no-bake).
These yummies came out too sweet for me. What I’d do differently next time is to completely remove the sugar from the shortbread cookies since the strawberry jam is I used is already sweet. You can lessen yours, too, if you desire to. Nonetheless, I just love these cookies!! So yummy and perfect with a cup of tea. ❤
Dark Chocolate Strawberry Shortbread Cookies
- 6 oz butter
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 1¾ cup flour
- pinch of salt
- ¼ cup strawberry jam
- ¼ cup dark chocolate, melted
- Powdered sugar drizzle (optional)*
- In a large bowl, add butter, sugar and vanilla. Beta until pale and fluffy (about 3 minutes). Add flour and salt, mix until just combined.
- Roll the dough into a disk and wrap with cling wrap. Keep in the fridge for an hour or up to overnight.
- Before cutting the dough, preheat oven to 350 F. Prepare baking sheet(s) and line with parchment paper.
- Remove the dough from the fridge and roll the dough to ½ inch thickness.
- Cut the dough using a 3-inch cookie cutter (or whatever size you prefer, as long as it’s a bite-size one). Place them on the prepared baking sheet(s).
- Bake for about 10-12 minutes or until edges turn beautifully golden brown.
- Remove from the pan let cool on the pan for 2 minutes, then transfer a cooling rack to cool further.
- When cookies are cooled, spread jam on top of each cookie, drizzle with melted dark chocolate and if desired, top with powdered sugar drizzle.
Note: For the powdered sugar drizzle, place a desired quantity of powdered sugar then slowly add water while mixing until desired consistency is achieved.
I hope you enjoy these cookies. Have a lovely weekend!!
I am sharing these cookies at
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