THROWBACK SPOTLIGHT: As we find ourselves immersed in the dead of winter, let’s pine for warmer days. Jess and Jeff’s Connecticut Spring wedding is a perfect way to escape our cold environment. Sweetly designed in a shabby chic motif, this pastel meets rustic atmosphere made for one lovely day. So sit back and let the photographers from “a guy + a girl photography” take us through the dreamy day… and get in the mood by baking up a batch of our inspired Butterscotch Basil Shortbread cookies while you’re at it! It was a beautiful morning in northwestern Connecticut as we set out for Jess and Jeff’s wedding. It was the kind of morning when the backroads are full of cyclists, joggers and locals walking their dogs. The kind of morning when you feel guilty having your coffee indoors. We arrived to find a happy bride-to-be, relaxing in her silk floral robe, sipping champagne while her glam team fluttered about. Bridesmaids in minty green chiffon were scattered all over the rustic-chic spa while the groomsmen were shaving and tying their ties in a cottage built around a helicopter landing. Outside the cottages, the details of their wedding ceremony were delicately put in place. Moments later, Jess and Jeff would say their vows in this softly whimsical, light-hearted setting before all of their closest friends and families. They would sip cocktails on the patio, receive many, many hugs and congratulations …and while the sun was setting, the celebration would move to a fabulously warm and rustic barn reception. Jeff would spin Jess around the dance floor. Her proud father would say a few words. The newlyweds would cut their beautiful cake. The outside nighttime air would be sweet with the sounds of dance floor favorites, the aroma of freshly-rolled cigars and the feeling of love and celebration.
- 2/3 cup of butterscotch chips
- 1/3 cup of fresh basil
- 1 cup of butter
- 1/2 cup of Confectioners’ sugar
- 1 teaspoon of vanilla extract
- 1 3/4 cups of flour
- 1/2 cup of cornstarch
- 1/4 teaspoon of sea salt
- Preheat the oven to 350 degrees Fahrenheit. Grease or cover a cookie sheet with parchment paper.
- Soften the butter and then add it to a stand mixer. Also add the Confectioners’ sugar and vanilla. Beat until fully mixed.
- In a separate mixing bowl, combine the flour, cornstarch, and salt. Fully combine.
- Add the dry ingredients into the stand mixer with the butter mixture. Mix until completely combined.
- Finely chop up the butterscotch chips and fresh basil leaves. Using a spatula, lightly mix the two ingredients into the dough.
- On a floured surface, roll the dough into one long cylindrical shape about 2 1/2 inches in diameter. Cover tightly in plastic wrap and refrigerate for 1 – 2 hours.
- Remove the dough from the plastic wrap and using a sharp knife, cut off 1/4 inch cookies from the cylinder. Place on the cookie sheet and bake for approximately 10 minutes or until somewhat crispy along the edges. Let cool and enjoy!
Photographer: a guy + a girl photography//Floral Designer: Azalea Floral Design//Shoes:Badgley Mischka//Tuxedo and Mens Attire:J. Crew//Dress Store: Kleinfeld Bridal //Dress Designer: Lazaro//Hair Stylist:mauro co//Heirlooms and extras: Sassafras Vintage Rentals//Dress Designer: The J. Crew Bridal Boutique//Bakery: The Sweet Spot//Makeup Artist: Tiffany Hall Beauty//Cinema and Video:wedding belle studios//Other Location:Winvian//Location:Winvian// Submitted via Two Bright Lights