Well we’re in our new house and it’s adorable. We spend our mornings before work in the backyard preparing our wildflower garden, drinking coffee on our back porch, and organizing all our things. It’s seriously a little bit of a dream come true.
I am extremely superstitious in the kitchen – this was the first thing I baked in our new house and if it had gone bad, I would have had a hard time coming back from it. Thank goodness though, these cookies = magic.
I have always loved window cookies, but instead of traditional short bread, I used my favorite sugar cookie recipe and simply added minced, fresh basil. The filling is made from fresh strawberries which makes it even more mind blowing.
12 tbsp butter, room temperature (1½ sticks)
1 cup sugar
2½ cups flour
for the strawberry filling
2 cups fresh strawberries, stems removed
2 tbsp corn starch
2 cups sugar
for the cookies
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed until light and fluffy.
Add the egg and any flavorings and mix on medium speed to incorporate.
Add the flour and mix on low speed until the dough comes together.
Bake at 350 degrees F until the edges start to turn golden.
for the filling
Use a hand or stand mixer to somewhat blend chopped strawberries together.
Put in a small pot over medium heat and add sugar and cornstarch. Let it come to a boil, then remove it from heat and stir vigorously with a whisk for two minutes.
Cool the filling in the refrigerator (or freezer) until it thickens. Mix it with a whisk to smooth it out before putting it between the cooled cookies.
Make these for your more adventurous friends. They’ll appreciate what a cultured foodie you are.