1. Prepare the Strawberry Filling

In a bowl, mash strawberries lightly with a mixer until partially puréed but still chunky.

Transfer to a small saucepan, add 2 tbsp cornstarch and 2 cups sugar, stir to combine.

Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat.

Whisk vigorously for 2 minutes, then transfer to the refrigerator (or freezer) to cool and thicken. Before using, whisk again until smooth.

2. Make the Cookie Dough

Preheat oven to 350°F.

In a mixer fitted with paddle attachment, cream butter and 1?cup sugar on high until light and fluffy (~3min).

Add eggs one at a time on medium speed.

Lower speed to low, add flour and minced basil, mix until just combined—don’t overwork.

Roll dough into discs, wrap in plastic, and chill for at least 30 minutes (optional for cleaner cutting).

3. Shape and Bake Cookies

Roll dough to ~¼-inch thickness on floured surface.

Cut out solid circles and matching circles with a smaller center hole for “window.”

Transfer to parchment-lined baking sheets.

Bake 12–15 minutes, until edges begin to turn golden. Let cool completely.

4. Assemble the Window Cookies

Pair solid and holed cookies.

Spread about 1 tsp of filling on each solid cookie, then top with a holed one to form the “window.”

Press gently to seal. Let sit until firm to avoid sliding.

Recipe Notes

Fresh basil is key—don’t skip it; it adds a bright herbal note.

For deeper color, macerate strawberries beforehand with a bit of sugar and lime juice.

Filling consistency: should be thick enough to stay in place but soft, not gelatinous.