Heart Shaped Shortbread Cookies with Strawberry Almond Butter Swirl Frosting
Category
Desert
Servings
12
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Rileigh Smith (@nurturednutrition_)
Ingredients
- 1 ¼ cup all-purpose flour
- ¼ cup sugar
- ½ cup butter, softened
- 1 tsp vanilla extract
- Strawberry Almond Butter Frosting:
- 1/3 cup cream cheese, softened to room temperature
- ¼ cup butter, softened to room temperature
- ¼ tsp vanilla extract
- 1 ½ cup powdered sugar
- 4 tbsp freeze dried strawberry powder
- 1-2 tbsp milk
- La Tourangelle French Roast Almond Butter, for swirling
Directions
- Preheat oven to 325F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, cream together the butter, sugar, and vanilla extract until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, the dough will be crumbly- that’s ok!
- Roll out the dough onto a lightly floured surface and knead the dough to form a ball, then using a rolling pin, roll the dough to ¼ inch thick. Cut out the cookies using a heart shaped cookie cutter or your favorite shape. This will make 12, 2” heart shaped cookies. Carefully transfer to a parchment lined baking sheet and bake for 20 minutes or until lightly golden.
- Meanwhile make the frosting. In a medium bowl cream together the butter and cream cheese until fluffy, about 2 minutes. Add the powdered sugar and freeze dried strawberry powder and beat until combined. Add the vanilla extract and 1 tbsp of milk, adding more until spreadable and reached desired consistency. Allow cookies to cool before frosting.
- Frost each cookie, then add a dollop of La Tourangelle French Roast Almond Butter and swirl with a thin knife or toothpick. Enjoy!