What better Valentines treat than these adorable jam and icing stuffed butter cookies?
Imagine a couple of these popped into a little bag and tied up with a cute ribbon. They would make the perfect gift!
Rich and flaky, and filled with sweet jam and a tasty vanilla-lemon frosting, these cookies are irresistible!
They look totally gorgeous too. These ones are Valentine’s themed, with the adorable heart cutouts, but you can do whatever shape you please.
These cookies are so delicious, I wouldn’t blame you if half of them disappeared whilst you were making them.
Infact, that’s exactly what happened to me!
I ate a few (obviously!), then my brother devoured a bunch (including all the tiny heart cutouts), and then a monkey jumped into our house and raided the ones I’d left out to cool (no joke).
From what sad and sorry remnants made it to the icing and jamming (that’s definitely not the right term) stage, I can validate their yumminess.
Get started right now making these cookies for a sweet-toothed loved one!
How to Make the Butter Cookies
To make them, I started off by beating together softened butter, vanilla essence, brown sugar and salt until creamy.
I did this in a food processor with a pastry blade attachment, but I’m sure that a hand mixer would do the job well. You can even make use of those long things attached to your shoulders, although it might be a bit more difficult when it comes to mixing in the flour (use your fingertips or a pastry cutter then).
Add the flour and pulse (or mix, or rub) until the mixture is even and crumbly.
Add in the milk and pulse just until the dough comes together. You should be able to squeeze it together to form a lump of dough. Don’t make it too wet, or else the cookies will lose their shape in the oven.
Form a fat disk out of the dough and wrap it in cling film. Pop it into the fridge for at least 30 minutes.
Cutting out the Butter Cookies
You’re now ready to do the cookie-cutting!
Lightly flour your countertop. If you use just flour you’ll get normal cookies, but you can also add some icing sugar to give the cookies a bit of a shine/glaze.
Roll out the dough using a rolling pin. I made mine quite thin, about ¼-½ cm thick. For a thicker cookie, just keep the dough fatter and increase the baking time.
Cut out as many circles as possible. You can use a fluted circle like I did, or a plain one. Using a tiny heart/circular cookie cutter, or a knife, cut hearts/circles out of half of the big cookie circles.
The half without cutouts will form the base of the ‘cookie sandwich’, while the cutout circles will form the top.
Baking and Cooling
Bake the cookies until golden brown. You can place them quite close together on the tray, because they won’t rise or expand. Once gorgeously brown and smelling delicious, place on a wire rack to cool.
How to Fill the Butter Cookies
No joke, this filling is dead easy.
It is literally just a three ingredient icing topped off with some premade berry jam.
To make the icing, mix the butter and icing sugar in a small bowl with a cake fork to form a thick, smooth paste.
Add a small amount of lemon juice (or vanilla essence if you don’t like lemon) and stir. Add just enough so that the paste is spreadable, but not runny.
Spread out the icing in a thin layer onto the cookie circle, then add a small blob of berry jam (any kind goes) and spread it out. Lastly, top it off with one of the cookies with a heart/circle cutout.
For a final touch you can dust the cookies with icing sugar, although they are already quite sweet as is.
Serving & Storing
These are delicious dipped into a hot beverage. These are also delicious just as they are!
You can store the cookies at room temperature in an airtight container for a few days. However, as time goes on they become softer because of the moist filling.
The perfect gift for a sweet-toothed loved one, Valentines or not! Butter Cookies Beat the butter, vanilla essence, brown sugar, and salt together until creamy. I did this in a food processor with a pastry blade attachment. Add the flour and pulse until the mixture is even and crumbly. Add in the milk and pulse just until the dough comes together. You should be able to squeeze it together to form a lump of dough. Form a thick disk and wrap it in cling film. Let it chill in the fridge for at least 30 minutes. Preheat the oven to 150°C and line a large baking tray with baking paper. Lightly flour your countertop. You can also add some icing sugar which will give the cookies a bit of a shine/glaze. Roll out the dough about ¼-½ cm thick. Cut out as many circles as possible. You can use a fluted circle as I did, or a plain one. Using a tiny heart/circular cookie cutter, or a knife, cut hearts out of half of the circles. Place the cookies closely together on the baking tray. Bake for 15-20 minutes, or until golden brown. Place on a wire rack to cool. Filling Using a cake fork, mix the butter and icing sugar in a small bowl to form a thick, smooth paste. Add a small amount of lemon juice (or vanilla essence) and stir. Add just enough so that the paste is spreadable, but not runny. Spread out the icing in a thin layer onto the whole circle, then add a small blob of jam and spread it out. Lastly, stack on one of the cookies with a heart/circle cut out. Optionally, you can dust the cookies with icing sugar, although they are already quite sweet as is. Store at room temperature in an airtight container for a few days. Don’t keep them for too long, as they may become a bit soft because of the moisture from the filling.
Butter Cookies Filled with Icing & Jam
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Notes
Find the one-page recipe printout at this google doc.
If you’re a cookie fan, you should definitely also give these Oatmeal Choc-Chip Cookies a go! You could also try out my Hazelnut and Chocolate Cookies – just as good!
