Welcome! This week on the blog we will be making simple shortbread cookies with a lush strawberry mallow filling. These feminine cookies were baked to celebrate my love for thrifted vintage girl decor- along with my love for classic English recipes. I made these special cookies with my daughters- and we sampled them on a blanket in the back yard (as you do).
To see more on my Vintage Girl Decor post- and how these shortbread cookies with strawberry mallow filling made an elegant debut- click here.
Otherwise, stay tuned to learn how a similar English recipe, featured on The Great British Bake Off, inspired me to make these simple shortbread cookies in my American kitchen.
So, without further ado, let us wash our hands, tie back our apron strings, and begin our bake.
The Inspiration Behind My Shortbread Cookies with Strawberry Mallow Filling
Shortbread is a favorite of mine. It actually always reminds me of my dad. Therefore, making shortbread cookies with my children is a special treat.
The inspiration for this recipe actually came -in part- from the iconic Great British Bake Off television show. A similar jam mallow cookie was featured in an episode that I thought looked delicious. With a few twists and tweaks, my family and I landed on our version: shortbread cookies with strawberry mallow filling.
By nature, these cookies are feminine, dainty, and delicate. Therefore, it was only natural to make these very cookies with my daughters- as we were celebrating vintage decor for their bedroom. (Again, see my post on this above.)
What is a Shortbread Cookie with Strawberry Mallow Filling?
As a nod to an English pub garden, I planned a little teatime picnic in the backyard for my daughters (the boys were invited too, of course). I wanted to make a sweet treat that did not require silverware. Then it dawned on me… “I know the perfect little girl finger food…shortbread cookies with a strawberry mallow filling!”
These feminine cookies feature a shortbread biscuit (cookie) base and a lush topping of marshmallow, mixed with freeze-dried strawberries (blitzed into a powder). It is worth noting that these cookies are also delicious with jam. (A light spread of jam before the strawberry mallow filling… or just plain jam and no mallow filling.)
Naturally, we thought we should enjoy the cookies on a picnic blanket in the backyard.
(Of course, it goes without saying that my daughters also invited the dolls, and the teddy bears, to the garden party too.)
Also worth noting, these shortbread cookies can be cut into any shape. We made two batches (one batch is circular- see below- and the other batch is heart shaped (which you will see in the kitchen later).
Shortbread Cookies with Strawberry Mallow Filling Recipe
Shortbread Cookies with Strawberry Mallow Filling
Ingredients
Method
- In a medium mixing bowl, cream room temperature butter for one minute (or until light and fluffy).
- Slowly add powdered sugar to the creamed butter and mix until the sugar is evenly incorporated into the butter. *Halfway through the creaming process, stop to scrap the buttery sides of the mixing bowl with a rubber spatula.
- Add vanilla to the creamed mixture.
- In a separate mixing bowl, measure the AP flour. (Use the spoon and smooth method.)
- Add cornstarch to the flour and stir together.
- Slowly add the dry ingredients to your creamed mixture. Mixing on medium low speed so as not to overmix. Mix just until the dry ingredients are evenly incorporated into the creamed mixture.
- Roll out a section of plastic wrap and add your shortbread batter to the plastic. Flatten as you wrap to make (later) rolling out easier.
- Seal dough and refrigerate for one hour to overnight. Note: the more chilled the dough is, the easier it is to work with.
- Once the dough is chilled, lightly flour a work surface. Begin rolling the shortbread dough out to about 1/4-inch thickness. (Thin enough to bake evenly- but thick enough to remain sturdy.)
- Preheat the oven to 350 degrees F.
- Use circle or heart cookie cutters for the tops and the bottoms of the cookie "sandwich". You will also need a small heart (or circle) cookie cutter to remove the centers of the tops (only) cookies. Note: this recipe makes individual shortbread cookies (24). However, this recipe transforms the cookies into a cookie "sandwich"- so it will then serve 12 people a single cookie sandwich.
- Line a baking sheet with parchment paper and place cookies evenly spaced on the baking sheet. Place the cookies (on the baking sheet) back in the refrigerator for 30 minutes or until firm. (This allows the butter to stay cold and the cookies to keep their shape).
- Bake 10-12 minutes. These shortbread cookies will be light on the top- but slightly brown on the underside- when they are ready to remove from the oven. Gently place the cookies on a cooling rack to finish cooling.
- Note: only make this filling when your cookies are cooling. If you make this filling too soon it will set hard and become difficult to work with. Not impossible- but difficult.
- You will need to pulverize your dried strawberries. This can be done in a food processor or a blender. I also like to sift my pulverized strawberry powder so that all the seeds are removed-thus leaving a fine powder.
- Add your marshmallows to a medium sized microwave safe bowl. Melt in 30 second increments.
- Add 1 Tablespoons of salted butter to the marshmallows until combined. (The butter helps the marshmallows to be a bit more spreadable.)
- Gently stir in vanilla and the powdered freeze dried strawberries.
- Once the cookies are cool, take one solid cookie and gently add a dollop of the strawberry mallow filling. Gently press another top cookie onto the top of the mallow. The top cookie is the one that has the small center cut out.
- Note: By nature, marshmallow is very sticky. I do not like to overfill my center with the strawberry mallow filling. Work quickly as the filling can begin to harden a bit and be tricky to work with. If the filling does firm up, a quick zap back in the microwave can help to loosen it again.
- Once all cookies have been filled, and the top cookie added, set the filled shortbread cookies on a piece of parchment paper.
- Using a medium sized microwave safe bowl, add the white chocolate chips. In thirty second increments- melt the chocolate. (Being careful not to burn the white chocolate.)
- Place the melted chocolate in a piping bag and gently zig zag the melted white chocolate over the tops of the cookies. Allow a few minutes for the white chocolate to set and then serve.
Notes
How I Make Shortbread Cookies...in My American Kitchen
Allow me to use my photography to guide you all through my English inspired recipe. (The following photos are from my heart-shaped batch of cookies. I wanted to show both examples of how I like to serve these fun treats.)
When making English recipes in my American kitchen- I like to view the recipe as a “bridge.” The bridge that connects two unique cultures and two special heritages… melding them into one.
Step by Step Baking Instructions- Through the Lens of My Camera
Making the Shortbread Cookie Dough:
Making the Strawberry Mallow Filling:
The White Chocolate Drizzle:
Frequently Asked Questions on Baking Shortbread Cookies with Strawberry Mallow Filling...
- Can I use unsalted butter in this shortbread cookie recipe? Yes, you can. However, I find the slight saltiness of salted butter enhances the flavor of the cookies in a pleasant way.
- Do I have to use freeze-dried strawberries for the filling? No, you could choose another freeze-dried fruit (such as raspberries). Or for less steps, just use jam in between the cookie layers. You can also add a layer of jam and then the strawberry mallow filling for an extra “jammy” taste.
- Do I have to drizzle white chocolate over the cookie tops? No, you can leave this detail out of the recipe if you desire. Or you could try a milk chocolate or dark chocolate drizzle over the cookie tops.
- Do I have to chill the shortbread dough before baking? Yes, cold dough is necessary for this shortbread cookie recipe. The fat in the recipe (the butter) warms quickly. If the dough is not adequately chilled, the dough becomes a sticky mess- and will not hold its shape.
- What does the cornstarch in your shortbread cookie recipe do? The cornstarch gives the dough a tender, crumbly texture… that literally melts in your mouth. The resulting texture of the cookie is tender, slightly crumbly, and smooth.
- Can I make my cookies any shape? Absolutely! As you can see from my photos, I like to make round cookies with a mini heart cutout- or heart shaped cookies with a mini heart shaped cutout. You could make any shape you like.
- How to store leftover cookies? Like most baked goods, leftover shortbread cookies with strawberry mallow filling are best eaten fresh. However, the leftovers can be stored in an airtight container (or Ziplock bag)- in a cool place- for a couple of days.
Final Thoughts on Shortbread Cookies...
Well, here we are at the end of another sweet post. I hope you all enjoyed reading along and learning about another English inspired recipe.
Shortbread cookies with strawberry mallow filling are perfect for a little girl’s birthday party, a tea party, or just a Saturday afternoon treat in the garden. These sweet treats are sure to bring a smile to a loved one’s face.
If you enjoyed this post, please feel free to share this post with others who may also enjoy reading along. Be sure to check out my Facebook and Pinterest pages for more ideas and inspirations.
For further English recipes see my guide here where you can see many English inspired recipes and treats.
I hope to see you all again very soon.
Until Next time,
~Elizabeth~
