Description
A playful twist on filled cookies featuring crisp pink shortbread shells infused with strawberry powder, topped with a creamy mascarpone filling and fresh glazed strawberries. Perfect as a delightful American dessert with a touch of elegance.
Ingredients
Scale
For the Strawberry Shortbread Cookies
- 200g all-purpose flour
- 100g unsalted butter, softened
- 80g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry powder or freeze-dried strawberries
- 1/4 teaspoon salt
For the Mascarpone Filling
- 250g mascarpone cheese
- 150ml heavy cream
- 75g powdered sugar
- 1 teaspoon vanilla extract (for the filling)
Topping and Glaze
- 300g fresh strawberries, sliced
- 3 tablespoons strawberry jam or preserve
- 1 tablespoon water
- Shortbread cookie crumbs for garnish (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes, to create a smooth base for the dough.
- Add Egg and Vanilla: Add the egg and 1 teaspoon of vanilla extract to the creamed mixture, then beat until fully combined and smooth.
- Incorporate Strawberry Powder: Stir in the strawberry powder or freeze-dried strawberries to give the dough a vibrant pink color and strawberry flavor.
- Mix Dry Ingredients: Gradually add the all-purpose flour and salt, mixing just until the dough comes together. Avoid overmixing to keep the dough tender.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up for easier handling and better cookie shape retention during baking.
- Preheat Oven and Shape Cookies: Preheat the oven to 350°F (175°C). Roll out the dough to a 1/4 inch thickness and cut into boat shapes. Place the cookie shapes on parchment-lined baking sheets, pressing a small well into the center of each to hold the filling.
- Bake Cookies: Bake the cookies for 12 to 15 minutes until set but not browned, ensuring a crisp yet tender texture. Allow cookies to cool completely on a wire rack before filling.
- Prepare Mascarpone Filling: In a clean bowl, beat together the mascarpone cheese, heavy cream, powdered sugar, and 1 teaspoon vanilla extract until smooth, thick, and pipeable.
- Prepare Strawberry Glaze: Warm the strawberry jam with 1 tablespoon of water in a small saucepan or microwave until smooth and slightly cooled to a glaze consistency.
- Assemble Cookie Boats: Transfer the mascarpone filling to a piping bag. Pipe the filling into the well of each cooled cookie, top with sliced fresh strawberries, then brush the strawberries gently with the warmed strawberry glaze for a shiny finish.
- Garnish and Chill: Optionally, sprinkle with shortbread cookie crumbs for added texture. Refrigerate the assembled cookie boats until ready to serve.
- Serve: Bring the cookie boats to room temperature for about 15 minutes before serving to enhance flavors and texture.
Notes
- Use freeze-dried strawberry powder for the most intense strawberry flavor and vibrant pink color in the dough.
- Do not overbake the cookies; they should be set but not browned for the best texture.
- If shortbread cookie crumbs are unavailable, crushed graham crackers or cookie crumbs can be a substitute.
- Refrigerate assembled cookie boats to keep the mascarpone filling fresh, but serve at room temperature for optimal taste.
- For a dairy-free version, substitute mascarpone and heavy cream with coconut cream-based alternatives, though texture and flavor will differ.
