Description
Sweet strawberry jam shines in these unique cookies. The fresh basil adds a surprising herbal twist.
Ingredients
Units
- 2 tbsp fresh basil, minced
- 1 cups (237 ml) sugar
- 2 eggs, room temperature
- 2.5 cups (592 ml) all-purpose flour
- 12 tbsp (170 g) butter, room temperature
- 2 cups (473 ml) fresh strawberries, hulled and chopped (about 10 oz)
- 2 tbsp cornstarch
- 2 cups (473 ml) sugar
Instructions
- 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.
- Make the Cookie Dough
- Preheat oven to 350°F (177°C).
- In a mixer fitted with paddle attachment, cream butter and 1 1/2 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).
- Shape and Bake Cookies
- Roll dough to ~1/4-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.
- 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.
Notes
- To prevent the cookies from spreading too thin, chill the dough for at least 30 minutes before baking.
- For a more intense basil flavor, add 1-2 extra tablespoons of minced basil to the dough.
- Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 20