Strawberry Shortbread

Love is in the air, and in my house, so is the smell of butter and sugar (which is actually what I imagine love to smell like…) I know its a cliche to make pink cookies around Valentine’s Day, but I’m in it for the strawberries, I promise.

These shortbread cookies were tricky. Shortbread should be crunchy and buttery, and balancing the strawberry flavoring and jam while keeping the dough at a desired consistency was a constant challenge for me. I guess in the grand scheme of problems, its a good one to have. Bake these for your S.O., bake them for you, just enjoy!

Strawberry Shortbread


  • 1 c and 1 tbs unsalted butter, softened
  • 3/4 c confectioners’ sugar
  • 1 tsp Strawberry extract
  • 2 1/4 c flour
  • 1/2 tsp salt
  • 1 tbs strawberry preserves
  • If you want a real v-day pink color, add some pink food coloring!


  1. Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper or foil.
  2. In mixing bowl, combine butter, confectioners’ sugar, extract, flour, preserves and salt. Mix on medium until mixture is incorporated. Do not over mix.
  3. Remove dough from bowl and wrap in plastic wrap. Put in fridge for at least one hour.
  4. Unwrap dough and roll out about 1/4 inch thick on a lightly floured surface. Cut out circles, and put on baking sheet about 1 inch apart.
  5. Bake about 13-16 minutes or until golden brown and set.


2 thoughts on “Strawberry Shortbread

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