These delightful strawberry filled cookies are sandwiched with delicious homemade strawberry jam and garnished with crunchy poppy seeds for truly pretty cookies that are not only delicious but make pretty gifts too!
When I first made these cookies, I was not sure what to call them. 'Strawberry poppy seed sandwich cookies' was what came to my mind, but then I felt it was just too long for a cookie name. So I decided to call these pretty cookies - Strawberry Filled Cookies instead.
The cookies are made up on 2 layers of rich, crisp and buttery cookies that are sandwiched together with homemade strawberry jam. The top layer is garnished with a light sprinkle of crunchy poppy seeds and has a heart shape cut out in the center. With the red strawberry jam filling showing throught the heart shape cut out, these cookies are not only pleasant to the taste, but to the eyes, too.
Strawberry Filled Cookies - My Recipe Notes
The journey of making these cookies started with the strawberry jam. I made a fresh batch of strawberry jam with the intention of making thumbprint cookies. I changed my mind after making the strawberry jam because for this particular batch of jam, I overcooked it and so the jam became slightly thicker than what it should be. And I felt that it would be better used for sandwich cookies because the thick jam reminded me of the pineapple jam sandwich cookies I remember eating as a child. The cookies had a thick and solid pineapple jam filling that held the top and bottom layers of the cookies together strongly. So strong, the cookies would crumble if one tries to separate them.
And so I set on making the cookie layers first. The pineapple jam sandwich cookies I remember from my childhood days and tiny patterned holes on the cookies which means you can actually see the jam filling on the inside. Now, I was too lazy to sit and cut out the patterns on each cookie, so decided to leave the bottom layer cookies solid, without any holes while for the top layers, I decided to cut out tiny heart shaped holes with a
in the center of each cookie. Also, for these top layer cookies, I brushed them with egg white and sprinkled poppy seeds on them before baking. The egg white helps in holding the poppy seeds in place after baking. Plus it gives the top of the cookies a lovely shade of brown. The idea to use poppy seeds as the garnish was an impromptu one. I had a packet of poppy seeds in my refrigerator which I purchased on impulse during one of my trips to the baking supply store, all waiting to be used for something. So I decided to try and use them as a garnish for the cookies. Since strawberries have tiny black dots on them (not sure what they are called), I felt that the poppy seeds kind of matched the cookies and the strawberry jam filling.
Bottom cookie layers
Top cookie layers
Once the cookies were baked and have cooled down to room temperature, I sandwiched them with my strawberry jam. And I realized after sandwiching the cookies that the cookies layers were not so strongly attached to one another. They were still sliding away as I tried to put them into my cookie jar. I prefer the jam centres to be slightly more solid that what I had so that the cookie layers do not slide off.
My first thought was to return the cookies back to the oven for a few minutes, to see if they jam thickened up more. I was quite worried that the cookies might get over baked and so tried out with a batch of 4 cookies first. I let the assembled cookies bake for another 10 minutes and much to my delight, the jam thickened up and the cookie layers were no longer sliding away. Plus the extra 10 minutes in the oven did not result in over baked cookies so it was a success!
And so, I sandwiched all the cookies with my strawberry jam and returned the assembled cookies to the oven for an additional 10 minutes.
And that was pretty much I how came about making these strawberry jam sandwich cookies.
Here is the full, printable version of the strawberry filled cookies recipe and hope you like them as much as I do:
Strawberry Filled Cookies
By Decorated Treats, Aug 3, 2019
Inspired by the traditional Linzer cookies, these delightful strawberry filled cookies are sandwiched with delicious homemade strawberry jam and garnished with crunchy poppy seeds for truly pretty, hard to resist cookies.
Preheat oven to 175 degrees Celsius and line baking trays with parchment paper.
Cream butter, brown sugar, and salt till creamy. Add the egg yolks, followed by vanilla essence and continue to beat until the eggs and vanilla are well incorporated into the creamed mixture.
Carefully add in the flour and mix until it is all well incorporated. Wrap dough with cling wrap and refrigerate for 10 minutes.
Remove dough from the refrigerator and roll out between 2 plastic sheets or parchment paper to about 3/4 cm thickness. Cut the dough using a scalloped round cutter until all the cookie dough is used up.
For half of the cookie circles, cut out a tiny heart in the centers. Re-roll the heart cuts outs and cut out more cookies until all the dough is used up again.
Brush egg white all over the top of cookies with the heart cut out holes and sprinkle poppy seeds on them.
Bake all the cookies for about 12 minutes until they have turned golden brown.
Remove cookies from the oven and let them rest for 2 minutes in the tray before transferring them to a wire rack.
To assemble the cookies, spread some strawberry jam on cookies without the heart cut out holes and top them with the cookies with the heart cut out holes.
Arrange the cookies on the baking tray once again and return them to the oven for another 10 minutes.
Remove the cookies from the oven and transfer them onto a wire rack to cool completely before storing them in an airtight container.
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