marilynpeight
These Valentine’s themed thumbprint or shortbread cookies are filled with strawberry jam in a heart shaped print and then covered with chocolate. Although they are Valentine’s day themed, they can be made anytime of the year and they make cookies for a tea party to enjoy with little ones. The recipe for these shortbread cookies with strawberry jam and chocolate was inspired by one of my favorite Amish cook books that was compiled by an extended Amish family from the community I grew up in. Keep scrolling below the recipe card for step by step photos and instructions on getting the cute heart shape in these strawberry jam filled thumbprint cookies.
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Amish chocolate covered strawberry cookies (thumbprint)
Equipment
- baking sheets (linked below)
- Mixing bowl (linked below)
- Piping bag (linked below)
- Parchment paper (linked below)
Ingredients
- 11 tablespoons butter salted
- 3/4 cup granulated sugar
- 1 large egg
- 2 cups all purpose flour *see note
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling and topping:
- 1/2-3/4 cup chocolate morsels
- Strawberry jam
Instructions
Preheat oven to 375.
- Cream the butter and sugar together until well combined and fluffy. Whisk in the egg until smooth. Combine the dry ingredients and add to the wet ingredients along with the vanilla extract, then mix until well combined. Shape the dough into a ball and place onto parchment paper.
- Using the parchment paper, shape the cookie dough into a log around a half dollar size in diameter *see note, then cover the dough and chill in the refrigerator for 30 minutes. Once the dough is chilled, slice the dough around 1 inch apart and place the disks onto parchment lined cookie sheets.
- Flatten the cookie dough slightly, then press outward to the left and then to the right with your finger to create a heart shape (see photos below for detailed instructions).
- Fill the heart shaped indents with strawberry jam and then bake the cookies in the preheated oven for 10-12 minutes until the cookies are a light golden color and have browned slightly on the bottoms. Allow to cool.
- While the cookies are cooling, melt the chocolate over a double boiler while stirring frequently. Or melt the chocolate in the microwave and stir at 30 second intervals. Decorate the cooled cookies to preference with the melted chocolate. *see additional photos and notes below.
Notes
Equipment:
- Baking sheets I like to use Nordic Ware baking sheets (not an ad) as I have found they do very well for getting cookies to bake evenly.
- Mixing bowl I prefer to use stainless steel mixing bowls, because mine are very durable and easy to clean.
- Piping bag A piping bag with a small round tip is useful for piping the melted chocolate onto the cookies. You can also use a zip-lock bag with a small bit of the end snipped off.
- Parchment paper I highly recommend using parchment paper to line the cookie sheets (vs. cooking spray or butter) to keep the bottoms of the shortbread cookies dry.
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Ingredients needed for these chocolate covered strawberry cookies: Butter, vanilla extract, strawberry jam, chocolate, flour, egg, baking powder, salt and sugar.
Note*
If you aren’t a huge fan of strawberry jam or don’t have it on hand, you can also use any flavor of jam, such as grape, raspberry, peach and more.
Step 1: Cream the butter and sugar together well, then whisk in the egg.
Step 1 continued: Add the dry ingredients and vanilla, then mix well again until the dough is somewhat stiff and can be shaped into a ball.
Note*
Additional flour may be needed, depending on the size of the egg you used. If the dough does not shape easily with parchment paper, you can add additional flour (sparingly) until the dough holds its shape.
Step 2: Shape the cookie dough into a log and place in the refrigerator to chill for 30 minutes. Once the dough is chilled, slice the dough into disks around an inch apart, then place the disks onto parchment lined cookie sheets.
Note*
Chilling the dough for shortbread cookies helps to solidify the butter, which in turn keeps the cookies from spreading too much while baking.
Step 3: Flatten the cookies slightly with your palm or the bottom of a round dish. Shape the heart into the cookies by pressing out to the right and then to the left with your finger as shown above. Final result should look somewhat like the image below, but feel free to use your creativity.
These cookies will spread a bit in the oven so feel free to make the heart shapes larger than shown if you wish to add more jam to the cookie.
Step 4: Fill the heart shaped indents with jam, then bake the cookies in the preheated oven until they are golden.
Step 5: Allow the cookies to cool, then melt the chocolate for drizzling and decorate the cookies to your preference.
Note*
I love to cook and bake, but certainly don’t consider myself a decorator. Be creative if you wish, and drizzle love notes onto the cookies or decorate them with additional hearts. If you just like the taste of chocolate and don’t feel the artistic mood, feel free to simply drizzle the chocolate across the cookies as well.
Feel free to pin for later and leave a rating if you loved the recipe! You can also show off your own creation by tagging me on Instagram !
