SOMETHING SWEET FOR SEPTEMBER…

Hello and welcome to this month’s newsletter. Thanks for being here! Can you believe the end of Summer is upon us?! Here in the high desert, it certainly doesn’t feel like Fall is knocking on the door just yet. As a nod to both late Summer flavors and Fall baking, I thought I’d feature a cookie recipe I made recently for a get-together with some friends because it’s been awhile since I’ve shared a recipe with you. And since this seems to be one of my most requested newsletter topics (and baking happens to be one of my favorite things to do), I decided September was the perfect time to change that. Shout-out to my girl, Stephanie Aragon, for putting the idea in my mind at my ice cream social last month at Heidi’s!

I bake all year long, but there’s something about this time of year that makes me want to start spending a little more time in the kitchen. We’re beginning to think about Fall, even if our warm Albuquerque afternoons haven’t quite gotten the message yet. The NM State Fair opened today (and runs through the 20th if you love the fair as much as I do). So before long, everything will be apples, cinnamon, pumpkin and spice. And while I love all those things, sometimes you just don’t need another pumpkin spice recipe.

Enter these Lemon Basil Cookies 🍋🌿

They’re bright and fresh enough to still feel like Summer, but there’s also something about the almond flour, basil, and jam that makes them feel right at home heading into Fall too. I especially love that they aren’t overly sweet. The lemon gives them a wonderful brightness, fresh basil adds just a hint of something unexpected, and the almond flour gives them a soft, rich texture. Extra bonus that I only had to go as far as my garden to harvest the basil. They’re also gluten free, which is a nice option when you’re baking for a crowd with varying dietary needs.

Once you’ve got the basic recipe, there’s really no reason to stop there. Change the herbs. Change the citrus. Use whatever jam you have open in the refrigerator or the fruit coming out of your garden, or calling your name at the farmers market. This is the kind of recipe that invites a little experimentation, and those are always my favorite kind. So consider the recipe a starting point rather than a set of rules. Make half one way and half another, raid the pantry, use what you have. Most importantly, have some fun with it. After all, some of the best things to come out of the kitchen tend to happen when you make a recipe your own.

September in New Mexico has always felt like a season all its own. The mornings begin to cool, the light starts to change, and there’s just the slightest hint that Fall is coming. But our gardens and growers markets are still overflowing with the flavors of summer. Basil is abundant, late-season fruit is still beautiful, and there’s no reason to rush into cinnamon and pumpkin just yet.

Maybe that’s another reason I like these cookies so much. They let us linger in that in-between moment. Lemon and fresh basil still taste like sunshine and summer, while almond, jam and a warm cookie from the oven begin to feel like the kind of thing you want with a cup of coffee on a crisp Autumn morning. They’re a little bit of both seasons on one plate.

My favorite thing about this recipe may be how much room there is to play with it. The basic dough is delicious on its own, but it’s also a bit of a blank canvas. I made some traditional cookies and turned others into thumbprints filled with different jams. I used apricot jam homemade from my tree and a gifted jar of chokeberry jam. But raspberry, blackberry, peach, blueberry or a good lemon curd would be just as delicious. Finish them with powdered sugar, drizzle them with a simple lemon glaze, or leave them unadorned.

And while we’re lingering, why stop at cookies? I thought it would be fun to add one more simple recipe using some of those same bright flavors. A refreshing drink that pairs beautifully with them and can easily be made as either a mocktail or a cocktail. Perfect for a late-summer afternoon on the patio, an early-fall gathering with friends, or simply because you have a little basil left over and putting in in a drink seems much better than letting it wilt in the fridge.

I love recipes like these because they aren’t really about perfection. They’re about using what you have, tasting as you go, and being willing to try something a little different. Sometimes it works exactly as planned, sometimes you tweak it next time, and sometimes you stumble onto something that becomes a new favorite.

Gently muddle the basil with the simple syrup in a glass or cocktail shaker to release the oils. Add fresh lemon juice and ice, then stir or shake until well chilled. Pour into a glass and top with sparkling water or club soda. Garnish with a lemon slice and fresh basil.

Make it a cocktail: Add 2 ounces of vodka or gin before shaking, then finish with just a splash of sparkling water.

This simple late-summer refresher uses many of the same ingredients, takes just minutes to make, and is equally delicious with or without spirits. Make it sparkling and alcohol-free for an afternoon treat, or add a little gin or vodka for an easy patio cocktail. Either way, it’s fresh, bright, and a perfect way to use a few more leaves from that end-of-summer basil plant.

As the balloons go up, so do prices! We are heading into the Fall real estate market, when folks begin to prioritize moving before the holidays. September is typically the last month of the Summer season to get the good deals before the Fall market push. If you are thinking of selling, October is an ideal time to hit the market. Give me a call today to start your journey, I’d love to help you achieve your 2026 real estate goals!   

SEPTEMBER FEATURED LISTINGS:

Last month, while sharing the story of Heidi’s Ice Cream, one of the things I loved most was their willingness to experiment: to take familiar ingredients, pair them in unexpected ways, and see what happens. Maybe that spirit of creativity followed me into the kitchen this month. That’s one of the things I love about cooking and baking. A recipe gives you a place to start, but it doesn’t always have to tell you exactly where to end. Sometimes changing one ingredient, using what’s growing in the garden, or simply wondering “what if I tried this?” leads to something even better.

As Summer begins to give way to Fall, I hope you’ll make a batch of these cookies and put your own spin on them. Fill them with a favorite jam, try a different herb or citrus, share them with someone you love, or just enjoy one with a cup of coffee (or tea) while it’s still warm from the oven. And if you come up with a combination that’s especially delicious, please send it my way! I’d genuinely love to know what you tried. Here’s to changing seasons, a little creativity, and making something sweet along the way.

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