While the girls were getting ready to take their naps today, I got creative and made these Valentine Shortbread Cookies filled with our favorite raspberry jam
Today is Valentine’s Day, and I usually like to give my girls a little something special to celebrate the holiday, and then it dawned on me! I forgot to get them something. After seeing so many cute Valentine’s Day cookies on Instagram, I became inspired! I have so many different cutters it’s crazy, but it has helped my husband at work 🙂 I have Christmas, Fall, circles, stars, squares, flowers, animals, and of course hearts all by Ateco.
I quickly whipped up my German Shortbread Cookie recipe and got it chilling. Brought out our jar of Bonne Maman Raspberry Preserves (this is not a sponsored post, we just love this brand), decorator’s sugar, and made some egg wash.
After the dough was rolled out to about 1/4 inch and punched out with the heart cutters, I baked the bottoms on one cookie sheet lined with parchment while the tops were on a separate cookie sheet lined with parchment. The tops were brushed with egg wash and sprinkled with the decorator’s sugar.
After they cooled I sandwiched them together with about two teaspoons of raspberry preserves.
I can’t wait for the girls to see these cookies after they wake up. Have a great Valentine’s Day and enjoy the cookies!
- 18 oz. shortbread dough, chilled (1 time recipe)
- flour as needed
- 12 oz. raspberry jam We love Bonne Maman
- egg wash prepared with water
- 2 oz. decorator's sugar
Gather all ingredients and equipment. Line cookie sheets with parchment paper and preheat the oven to 400°F. Get two heart-shaped cookie cutters, I used a 3 1/2 inch and a 1 1/2 inch.
Using the flour as needed, roll out the shortbread about 1/4 inch thick. Punch out the cookies and place on cookie sheets. Place the bottoms on one cookie sheet and the tops which have the middle punched out on a different cookie sheet. The cookies that have the middles punched out brush with egg wash and sprinkle with decorators sugar. Bake for 10 minutes.
After the cookies have finished baking allow to cool completely.
Spread about 2 teaspoons on each bottom cookie and spread evenly and top with the topped sugared cookies.