Go Back
Shortbread cookies with strawberry mallow filling before getting drizzled in white chocolate,
Elizabeth

Shortbread Cookies with Strawberry Mallow Filling

Shortbread cookies with strawberry mallow filling are a delightful treat. With their melt in the mouth texture- and sweet strawberry mallow filling, these cookies are sure to be a hit. Perfect for a child's birthday celebration!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 12 people
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 1 cup Salted Butter Two butter sticks softened to room temperature
  • 1/2 cup Powdered Sugar
  • 2 cups All Purpose Flour
  • 2 Tbsp Cornstarch
  • 2 tsp Vanilla
Strawberry Mallow Filling
  • 3/4 cup Freeze Dried Strawberry Pieces (*Pulverized into a powder- which will yield a much smaller amount.)
  • 2 cups Mini Marshmallows
  • 1 Tbsp Salted Butter
  • 1/2 tsp Vanilla
White Chocolate Drizzle
  • 1/2 Cup White Chocolate Chips *If you really like a white chocolate flavor use 3/4 cup white chocolate chips.

Method
 

Shortbread Cookie Base
  1. In a medium mixing bowl, cream room temperature butter for one minute (or until light and fluffy).
  2. 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.
  3. Add vanilla to the creamed mixture.
  4. In a separate mixing bowl, measure the AP flour. (Use the spoon and smooth method.)
  5. Add cornstarch to the flour and stir together.
  6. 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.
  7. 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.
  8. Seal dough and refrigerate for one hour to overnight. Note: the more chilled the dough is, the easier it is to work with.
  9. 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.)
  10. Preheat the oven to 350 degrees F.
  11. 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.
  12. 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).
  13. 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.
Strawberry Mallow Filling
  1. 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.
  2. 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.
  3. Add your marshmallows to a medium sized microwave safe bowl. Melt in 30 second increments.
  4. Add 1 Tablespoons of salted butter to the marshmallows until combined. (The butter helps the marshmallows to be a bit more spreadable.)
  5. Gently stir in vanilla and the powdered freeze dried strawberries.
Filling the Shortbread Cookies
  1. 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.
  2. 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.
  3. Once all cookies have been filled, and the top cookie added, set the filled shortbread cookies on a piece of parchment paper.
The White Chocolate Drizzle
  1. 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.)
  2. 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

*If the strawberry mallow filling is too in depth, these shortbread cookies are also delicious served with just strawberry/raspberry jam.
*Make sure the shortbread dough is very cold before rolling out. The dough heats up quickly so you will need to move fast. Otherwise, the dough will become too sticky and will not roll out without sticking.
*Placing the cut cookies back into the refrigerator before baking will help the cookies to hold their shape without spreading in the oven.