Pressed Strawberry Burst Cookies

Some of my very favorite cookies are the ones that have the fruit in the center. What can I say? I’m a fruit nut! After trying desperately to recreate the thin shortbread cookie with the jelly center – and failing miserably – I finally broke down and bought a cookie press to help me master the task. These Strawberry Burst Cookies are small and thin, but packed with so much deliciousness that you can’t eat just one. Keep reading to snag the super-easy recipe!

Pressed Strawberry Burst Cookies

Pressed Strawberry Burst Cookies Recipe

This recipe starts with my Spritz cookie recipe, which is pretty basic. I change it up from time to time to make it fit my needs, so please feel free to experiment with it yourself.

Ingredients:

1 cup butter, softened
1 cup white, granulated sugar
2 1/4 cups flour
1/3 teaspoon salt
1 tsp vanilla extract
1 large egg
1/4 cup Strawberry preserves

Preparation:

Preheat oven to 350 degrees Fahrenheit.

Combine butter, vanilla extract and egg. Blend well. In a separate bowl, sift together sugar, flour and salt. Slowly blend the flour mixture into the creamy mixture until it forms a dough. Separate dough and roll into rolls/logs (size and number of rolls will depend upon your cookie press). Chill the rolls/logs for about 40 minutes. You want them to be stiff enough to put into the cookie press, but not so stiff that you have issues pressing the dough out.

Select the press plate you prefer. I prefer to use a round plate that yields an open center. Prepare your cookie press and add the dough.

I use two clicks for these cookies, as one click just doesn’t provide a big enough cookie surface for my preference. I typically press 24 of these cookies to a tray.

After the sheet is full, I gently press my finger into the center to prepare the cookies for the preserves. I then take a tablespoon of the preserves and place just a bit in the center of each cookie. Don’t add too much or you’ll have a lot of run-over.

Bake for 10-11 minutes. Allow to cool on tray for 1 minute prior to transferring to a wire rack.

Makes 48 cookies.

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