Strawberry Shortbread Cookies

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A delightful blend of buttery shortbread and sweet strawberry jam, perfect for any occasion.

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Cream together the butter, sugar, and vanilla extract in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is pale and light. Scrape down the sides halfway through to ensure even mixing.
Sift in the plain flour and add the fine salt to the creamed mixture. Mix on low speed until the dough starts to come together and begins to clean the sides of the bowl.
Using your hands, squeeze the dough together into a rough mass and shape it into a disc.
On a lightly floured surface, roll the dough out to about ½ cm (¼ inch) thickness. If the dough is too soft, refrigerate for 10-15 minutes.
Use a heart-shaped cookie cutter to stamp out cookies. Place cutouts on a parchment-lined baking tray.
Refrigerate the cut cookies for a minimum of 30 minutes to firm them up.
Preheat the oven to 170°C (335°F).
Bake the cookies for 10-12 minutes or until golden around the edges. Cool on the baking tray for 10 minutes before transferring to a wire rack.
In a bowl, combine powdered icing sugar, strawberry puree, and melted butter. Stir until smooth.
Dip the tops of cookies into the strawberry glaze. Allow excess to drip off and set aside.
Spoon about one teaspoon of strawberry jam on the underside of each cookie base. Sandwich with a glazed top.