Strawberry Thyme Butter Cookies

As much as I like to bake, I must admit, I really don't do it enough. Hauling out the Kitchen Aide, specific timing, even more specific measurements - it can get tedious. But the end result - warm gooey cookies, a fluffy cake, or fresh loaf of bread - is more than worth while.

I often find myself swooning over Tartelette & Cannelle et Vanille's stunning baked goodies, so, inspired by their masterful treats, I decided to whip up a batch of cookies. Tartelette's beautiful strawberry thyme shortbread fit the bill perfectly for snacks for Ray's first year review exhibition. Adapting the recipe to my favorite butter cookies, these strawberry thyme drops were perfection. So delicious! The plate emptied in a matter of minutes.

Strawberry Thyme Butter Cookies

1 1/2 c. unsalted butter, softened

1 c. sugar

2 egg yolks

2 tsp. vanilla extract

3 c. all purpose flour

1 pinch salt

1 splash almond extract

1 splash vanilla extract

2 sprigs fresh thyme, minced
1 c. strawberries, sliced 1/8" thick

Preheat your oven to 250F. Place the strawberry slices in one single layer on a parchment paper line baking sheet and let them dry in the oven for about one hour. Let them cool completely. Chop the dried slices in small pieces and set aside.

In an electric mixer whip the butter until light. Cream in the sugar a little bit at a time. Beat in the egg yolks one at a time then add the vanilla & almond extract. Gradually add the flour and salt. Finally fold in the strawberries & thyme. Chill the dough for one hour covered in the refrigerator.

When the dough is firm, preheat the oven to 350F. Roll 1" balls between your palms and place them appx. 1 1/2" apart. Bake for 15 - 20 minutes or until the edges are golden brown. Cool completely on a cooling rack.