Sweetheart Cookies225 g butter
60 g confectioners sugar
1 tsp vanilla extract
30 g cornstarch
225 g all purpose flour
150 g strawberry jam
Preheat the oven to 350F/180 C. Line a baking tray with parchment.
Cream the butter and sugar together until pale and fluffy. Beat in the vanilla, Sift the cornstarch and flour together and add to the mixture. Place dough in piping bag and pipe desired shapes on to baking parchment (remember to leave sweetheart shape in half the cookies). Bake until pale gold (15-20 mins). Cool on baking parchment for 2-3 mins before transferring on to wire rack to cool completely. Put jam on full cookie and cover with the sweetheart cut one. Store in an airtight container for up to 5 days.
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Ribbons are from East of India
Big hugs,
Margie.
