Cocoa Shortbread filled with Strawberry Icing is the result of finding ways to use a jar of strawberry curd. The temptation to eat curd straight from the jar is too great.
Despite strawberry curd's allure, I strongly suggest making the curd in advance of making this recipe (or any other). It will keep at least a week in the refrigerator.
Cocoa Shortbread filled with Strawberry Icing
Text and Photo by Jac Kyles Baker
Makes 7 sandwich cookies
Ingredients
For the cookies:
1 cup all purpose flour
1/2 cup confectioners sugar
1/4 cup cocoa powder
1/4 tsp salt
1 stick cold unsalted butter, cut into small cubes
1/2 tsp pure vanilla extract
For the strawberry icing:
1/2 cup strawberry curd (recipe below)
4 TB sour cream
2 TB powdered sugar
2 tsp cornstarch
For the icing (optional):
1/4 cup powdered sugar
2 tsp cocoa powder
2 tsp coffee or water
Preparation
Make cookies:
In a small bowl, beat butter with salt and cocoa powder until smooth. Stir in vanilla extract.
In a large bowl, whisk together flour and powdered sugar. Add the butter mixture to the flour. Stir with a wooden spoon or a rubber spatula until combined and no flour is visible.
Refrigerate for at least 30 minutes.
Roll a TB of cookie dough into a ball. Press ball into a 1/4 inch thick circle. Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate.
Microwave on HIGH 20 second intervals until cookies are firm but still soft. Do not microwave for more than 45 seconds to prevent burning. Reduce cooking time for fewer than 6 cookies.
Repeat with the remaining cookie dough.
Make strawberry icing:
Whisk powdered sugar and cornstarch in a small bowl.
Stir sour cream and strawberry curd together in a small bowl. Whisk in powdered sugar and cornstarch until mixture is smooth.
Refrigerate until ready to use.
Make sandwich cookies:
Spread half the cookies with icing. Top with remaining cookies. As the icing is thin, it needs to set in the refrigerator. Be careful to keep the cookies from sliding before icing sets.
Drizzle with cocoa icing if using.
Make icing (optional):
Whisk powdered sugar and cocoa powder together. Stir in coffee or water until smooth.
Egg Free Strawberry Curd
Makes about 1/2 cup
1/2 cup strawberry juice, from fresh or frozen strawberries
Place cornstarch in a small bowl. Add 2 TB of strawberry juice to cornstarch. Stir to make a smooth slurry.
Stir remaining strawberry juice and sugars together in a large glass or ceramic microwave safe bowl. Microwave on HIGH for 1 minute.
Carefully remove bowl from the microwave. Stir cornstarch slurry into bowl. Microwave on HIGH for 3 minutes.
Carefully remove bowl from the microwave. Add cubed butter into the cranberry mixture, about 1 TB at a time, briskly whisking after each addition of butter. Stir in sweetened condensed milk.
Pour curd into a clean, dry glass jar to cool. Seal with lid and store in the refrigerator.
Cook's Notes
** Microwave power varies. Adjust power and times accordingly.