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["1. In a small bowl, combine the strawberries and 2 tablespoons granulated sugar. (This is separate from the 2 cups needed for the cookies themselves.) Stir until strawberries are well coated and set aside. Let the mixture sit for at least an hour, at room temperature, until strawberries have produced an obvious amount of syrupy liquid.", "2. While you wait, preheat oven to 375 F. In a large bowl, cream butter and remaining 2 cups of sugar. Add eggs, one at a time, stirring until fully incorporated. Add vanilla and salt and mix well. In a separate bowl, combine flour and baking soda. Add this into the butter mixture and stir to combine.", "3. Roll dough into golf ball-sized balls and place on an un-greased baking sheet, two inches apart. Bake 15-17 minutes, until cookies are set but not brown. You should get about twenty 4"" cookies from one batch of dough.", "4. While cookies cool, make the glaze. Put the powdered sugar in a medium sized bowl. Strain the liquid from the strawberries and add the liquid into the powdered sugar, along with the lemon juice and corn syrup. Stir until glaze is smooth and lump-free. The glaze should be thick but pourable. Mash about 1/4 cup of the strawberries and stir into the glaze. If mixture is too thick, or if the glaze starts to dry as you cover the cookies, add a tiny bit of water to thin.", "5. Spread the glaze over just the tops of the completely cooled cookies. Set on a wire cooling rack, arranged on top of a sheet tray to catch the drips. Allow glaze to dry and harden completely before serving. Cookies will be best a few hours after serving, but will keep well for a few days if stored in an airtight container."]
