Stained Glass Cookies

Listen to the interview.

From whoopie pies to ladyfingers, they’re all here, including the perfect chocolate chip cookie, the best chewy brownie, the highly versatile sugar cookie, and hundreds more. THE KING ARTHUR FLOUR COOKIE COMPANION by Susan Reid features full chapters on drop cookies, roll-out cookies, shaped cookies, batter cookies, no-bake cookies, bars and squares. And new to this paperback edition is an entire chapter of gluten-free cookie recipes, which call for King Arthur Flour’s signature-blend Gluten-Free Multi-Purpose Flour. Although available in stores, the book tells you how to make your own blend at home. With that building block, you can bake everything from gluten-free versions of favorites like oatmeal cookies and brownies to orange-vanilla shortbread and almond-raspberry bars.

Susan’s Baking tips:

Cookies are one of the first things anyone learns to bake. It’s where good technique starts. Some points to know to develop good baking habits:

Measure flour properly. Fluff it up, sprinkle it into a dry measuring cup (flat top) until it mounds over the top, sweep off the extra. Don’t dig in and press down.

Creaming: Mix until butter and sugar begin to look white. Then move on. Yes, you can cream too much.

Scrape the bowl when you’re mixing. It’s the difference between 3 different cookie textures (too dry from the batter on top, kinda ok from the middle, and greasy at the bottom, from all the butter and sugar that’s still stuck there) from one batch, or one batch of all-great cookies.

No dark cookie sheets, and if yours have an uphill and downhill side, it’s time for new ones.

If you hate washing dishes, a scale and some parchment paper are your best friends.

For bar cookies or brownies, treat yourself to an offset spatula. Spreading batter in your 9 x 13” pan will instantly become 10 times easier.

Directions

Stained Glass Cookies

This recipe for stained glass cookies is attractive enough to display as a centerpiece, and durable enough to transform into ornaments (simply by looping a piece of ribbon through the baked cookie before the sugar syrup center is poured in). More importantly, though, they're yummy enough to EAT, all the way from their mildly spiced outer edges to their cool, hard middles - shaped, colored and flavored as you choose. Yes, you should use a candy  thermometer to make them and, yes, the effort will be well worth your time when you watch the lit-up faces of the children who see them, so, for goodness' sake, please let at least some of them be eaten!  For a quicker version, see the comments section below for tips on using crushed hard candies instead of making the sugar syrup.

To make the dough:

1) In a large bowl, cream the shortening, butter, and sugar until light and fluffy. Mix in the softened cream cheese, vanilla, and egg, and beat well.

2) In a medium bowl, sift together the flour, ginger, nutmeg, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, beating until well-combined. Cover the dough and refrigerate it overnight, as it will be soft.

3) The next day, remove the dough from the refrigerator and divide it into quarters. Keeping the remaining pieces refrigerated until they're needed, roll out each piece of dough on a lightly floured work surface to a thickness of 1/8 inch. Use a 3 1/2- to 4-inch round cookie cutter to cut the dough and immediately transfer the rounds to greased or parchment-lined baking sheets, leaving a bit of space between them. Now use a smaller (1-inch or so) cutter in the shape of a heart, star, diamond, or what-have-you to cut out the centers. If the dough isn't cold enough, refrigerate the sheets and cut out the centers when the dough is a bit easier to work with.

4) Refrigerate the scraps and re-roll them with the remaining portion of dough, cutting out cookies till all the dough is gone.

5) Preheat the oven to 375°F and bake the cookies for 6 to 7 minutes, or until they're just firm but still somewhat pale and just lightly browned around the outer edges. Let them cool on the baking sheets.

To make the candy centers:

1) Place two or three 1-cup oven-proof glass measuring cups ina 375°F oven to warm. In a medium pan, combine the 2 cups sugar, corn syrup, and water, and stir over medium heat until the sugar is dissolved.

2) Next, and without stirring, cook the syrup until it reaches 280°F (the hard crack stage) on a candy thermometer. Remove the syrup from the heat and take one measuring cup from the oven. Pour one-third or one-half of the syrup into the measuring cup and stir in the food coloring and flavoring extract, if desired. Keep the remaining syrup in the pan, over low heat.

3) When the syrup in the cup stops bubbling, hold the cup with a VERY THICK pot holder and pour the syrup in a thin, gentle stream to fill the cookie centers. Stop pouring just as the syrup comes up to the top level of the cookie. Be careful; this is an extremely HOT process and you may need to take a break halfway through to give your hand a rest.

4) Use the second and/or third cup and the rest of the syrup, colored and flavored differently, to fill the centers of the remaining cookies. (If you have any leftover syrup, pour it into small rounds on a piece of parchment or aluminum foil to make hard candies.)

5) Let the cookies cool completely. Loosen them carefully and peel them off the baking sheets. If these cookies are for consumption, store them in a cool, dry place in a single layer in an airtight container. (For show, we've left them uncovered at least 1 month, and they've been just as sturdy as ever. Be sure not to store them near a heat source!)

Tips:

  • We particularly like crushed Jolly Rancher candies if you don't want to go through the step of making your own candy syrup. Bake the cookies until just set (about 5 minutes), take out of the oven, and fill the cutouts with the crushed candy. Return to the oven just until the candy is melted (too long and it will boil, leaving bubbles in your windows). You can combine more than one color of candy in each hole for a 2-toned effect.

  • This dough is one of our very favorites for any cutout cookie, stained glass or not: it's super easy to work with, holds its shape well, and tastes just delicious.

Nutrition information:

Serving Size: 23g Servings Per Batch: 48 Amount Per Serving: Calories: 103 Calories from Fat: 20 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g. Cholesterol: 8mg Sodium: 45mg Total Carbohydrate: 14g Dietary Fiber: 0g Sugars: 6g Protein: 1g.


What's Needed:

 

Cookies

  • 1/2 cup vegetable shortening

  • 1/2 cup unsalted butter

  • 1 1/2 cups sugar

  • 1/2 cup cream cheese, softened

  • 1 teaspoon vanilla

  • 1 large egg

  • 4 cups King Arthur Unbleached All-Purpose Flour

  • 1/2 teaspoon ground ginger

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Candy centers

  • 2 cups sugar

  • 1 cup light corn syrup

  • 1/2 cup water

  • red or green food color

  • 1/2 to 1 teaspoon fruit- or spice-flavored extract, optional

^ Back to Top
 

Search & Browse

View AllMost RecentDesserts

Coconut Truffles from Chocopologie by Fritz Knipschildt
Mini Molten Chocolate Cakes from Chocopologie by Fritz Knipschildt
European-style Hot Chocolate from Chocopologie by Fritz Knipschildt

Creamy Cheesecake
Orange- scented Chocolate Fondue
Bread Pudding with Irish Whiskey Sauce

Macarons
Homemade Snickers Bars
Cranberry Crackle Tart from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Teeny's Rosemary Caramel Apple Pie
Pear Hand Pies 3 Ways
TEENY’S TOUR OF PIE: Georgia Peach Pie with Whole Wheat Crust

Campfire Baklava from Paula Marcox's COOKING WITH FIRE
Bourbon Panna Cotta with Spiced Peaches
Stella Parks' Basil Pots de Crème

Chef Alfio Gulisano's Bourbon Chocolate Caramel Tiramisu
COOKING FOR CROWDS Fyrste Kake
Cream-filled Strawberries

Lemon Mousse
Mini Death by Oreo Cupcakes
Affogato al Caffè (Coffee-Drowned Gelato)

Stained Glass Cookies
Gingersnap Stout Frosting from The Dollop Book of Frosting by Heather Saffer
Classic Cream Puffs from Kyra Bussanich's Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle

Vunderbars from Rosie Daykin's Butter Baked Goods
Thumbprint Cookies
Dishing it up from THE BOOK CLUB COOKBOOK

Eye Scream Cups
Overstuffed Portobello Mushrooms from HELLO TASTE, GOODBYE GUILT!
Chocolate is an art for Shalini Latour

Warm Mocha Tart from Seriously Bitter Sweet by Alice Medrich
Artisan Craft Chocolate with Winemaker John Scharffenberger
Chocolate Skeleton Men and Mummies

Chocolate Popcorn Balls
Apple Dumplings
Vanilla Bean Sable Cookies

That Chocolate Cake from Scharffen Berger Chocolate
Pina Colada Cupcakes from Betty Goes Vegan
Lemon Curd Jelly Roll Cake

Caramel Crepes
Lemon Raspberry Parfait
Flourless Chocolate Cake with Cayenne and Cinnamon Cream

Mini Double Chocolate Mousse and Raspberry Tarts
Anne Byrn's Gluten-Free Saucepan Brownies from Unbelievably Gluten-Free!
Not so Naughty Chocolate Cake from Michael Moore's Blood Sugar: The Family

No Flour Black Bean Brownies from Chocolate Covered Katie
Katie's Birthday Cake
Baked Cinnamon Apple Pancake

Spiced Cabernet Truffles
Buttermints from The Liddabit Sweets Candy Cookbook
Dark Chocolate Crepes with White Chocolate Sour Cream Mousse

Salted Chocolate Hazelnut Fudge and other sweet treats for your Sweetheart
Glazed Maple Cookies
Linda Evans' Buche de Noel

Sweet Semolina Cake [Nammoura]
Cappuccino Hazelnut Cheesecake
Snow Dusted Strawberry Cake

Colossal Peanut Butter Cups
Linda Evans Bouche de Noel
Salted Caramel Cake from My Beverly Hills Kitchen by Alex Hitz

Turkey Cupcakes
Claire Robinson from the Food Network makes a Flourless Chocolate Cake
Nutella Cheesecake with a Goat Caramel Sauce and Strawberries from Bella Luna

Brown Sugar Apple Pie
Creamsicle Cupcake
Fudge Mint Ice Cream Torte

Chocolate Cherry Turnovers
Microwave Chocolate Hazelnut S'mores
Peach Melba Pie

Red White and Blue Banana Split
Lemon Raspberry Clouds
ROOT beer float

Old-fashioned Ice Cream Sandwiches
Raspberry Creme Whoopie Pies
Mini Chocolate Hazelnut Cheesecakes

Mocha Cappuccino Milkshake
"Powdered Sugar Doughnut” Muffins
Classic Rhubarb Pie

Hazelnut Joy Ice Cream
Hazelnut Boston Cream Cupcakes
Dulce De Leche Banana Trifle

Inspired Idea: Ice Cream Balls
Mary's Derby Roses with Drunken Cherries
Jon's Bourbon Brownie Pie

Cashew Peanut Butter Bars
Pie it Forward with Gesine Bullock-Prado
Orange-scented (mini) Elephant Ears

Candy Carrots
Carrot Cake with Cream Cheese Frosting
Happy Bunny Cake

Pears Baked in Red Wine alla Piemontese Courtesy of Barbetta Restaurant, New York, New York
Grasshopper Brownies
Going Green: Luck o the Irish Cake Pops

St. Patrick's Day recipes
Nutty Caramel Cookie Tart
Chewy Peanut Butter-Caramel Bars

Ricotta-filled Crepes with Berries
Chocolate Cherry Cake Roll
Mudslide "Cake" Cocktail

Cast Iron Apple Cobbler from Cooking Light
More of this, less of that
Easy Pinwheel Danish

Valentine Desserts with Megan Ketover
Lemon Glazed Pound Cake
Raspberry-Chipotle Brownies with Chocolate Ganache

Carrot Cake from Chuck Hughes
Decadent Peanut Butter Pie
Rosie's Award-Winning Brownies

Butter Cookies
Gingerbread Men
Spritz

Bourbon Balls
Coconut Macaroons
Chocolate Crackles

Russian Tea Cakes
Cookie Baking 101
Classic Cut- Out Sugar Cookies with Royal Icing

Cinnamon Rolls
Holiday Cookie Tree Centerpiece
Peanut Butter-Toffee Cheesecake Brownies

Triple Peanut Fudge
Dark Chocolate Peanut Butter Fudge
White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix

Thanksgiving Dessert Buffet Ideas
Baby Bourbon Cakes in Half-Pint Mason Jars
GingerSNAP Cocktail

Chocolate Peppermint Pattie Cups
S'more Cake Bites with Browned Marshmallow Icing
Jeni Briton of Jeni's Splendid Ice Creams

Pie Crust tips and favorite Pumpkin Pie recipes
Mary Ann Winkowski's Malted Butterscotch Bars from The Ghost Whisperer's Cookbook
Owl Cookies and Halloween Ideas from Rosanna Bowles

Bake Sales Tips from Gretchen Holt-Witt, founder of Cookies for Kids Cancer
Bravo's Top Chef Just Desserts Contestant Megan Ketover
Irresistible Peanut Butter Jack o' Lanterns

Spooky Spiderweb Cupcakes
Blueberry Buckle
Chocolate Chip Peanut Butter Cookies

O as in Organizing: Peanut Butter and Jam Muffins
In Season: Apple Recipes
Berry Cabernet Pops

Coconut Tres Leches Cake
Chococlate Caramel Hazelnut Torte
Creamy Lemon Cherry Cheesecake

Marzipan Apples
Frozen Peanutty Banana Pops
Dixie Peanut Butter Pie

Fruit Salad with Creamy Honey Lime Dressing
Chocolate Peanut Butter Ice Cream
Chocolate Caramel Commotion Bars

Blueberry Martini Ice Pops
Stars & Stripes Old Glory Cake
Cherry Bombs

Watermelon Margarita
Peanut Butter Crispy Treats
Classic Cherry Bounce

Peaches in Wine
Classic Italian Pasta Salad
Coconut-Peanut Butter Bars

Robin Mather's Whole Strawberries in Balsamic-Black Pepper Syrup
Raspberry-Peach Crisp
Beehive Tarts with Buttercream Bees and Meringue Hives

Half-pint Jar Pies
Chocolate Peanut Butter Mousse Pie
Irresistible Peanut Butter Cookies

Key Lime and Macadamia Bars
Sweet Sushi
Gumdrop flowers

Tiny Lemon Tarts with Sweet Cream and Mint
Gluten-Free Peanut Butter Cookies from the Cake Mix Doctor
Derby Pie with Bourbon Whipped Cream

Peanut Butter Bunny Crisp Cake
Tropical Fruit & Yogurt Cones
How to make Crepes

Italian Lemon Drop Cookies
Limoncello-soaked Pound Cake
Strawberry Cheesecake Brownies

King "Cup"cakes
Chocolate Chocolate Peanut Butter Cupcakes
Oatmeal cookie with a breakfast boost

Tequila-spiked Fruit Salad with Lime
Mini cocktails in chocolate cups
Chocolate-dipped Cheesecake-stuffed Strawberries

Booze Cakes
Layered Chocolate Peppermint Bark
Chocolate Cake with Garbanzo Beans

Pineapple Tarts
Chocolate Lava Cakes with Cherry Amaretto Sauce
Peanut Butter Cookies from MacMurray Ranch

Panty Cookies
Quick Bread 101
Chocolate-Toffee Shortbread Fingers

Classic Lemon Meringue Pie
Summer's Classic Vanilla Bean Creme Brulee
Pumpkin Crème Brulee

Magic Wands
Fruit Tart with Gingersnap Cookie Crust
Frangelico Bread Pudding

Blackberry Hand Pies
Cinnamon Sugar Churros
Caramel Apples

Buttermilk Banana Cake with Cream Cheese Cloud Frosting
Chocolate-dipped Marshmallows
Buttermilk Coconut Pie

Guinness Float
Grown-Up Chocolate Bourbon Balls
How to make a Bombe

Lemon Panna Cotta
Pumpkin Pie Crepes
Cookie tips from Krystina Castella

Maggy's Oreo Truffle Footballs
Double Decadence Chocolate Cake
Double Chocolate Mousse Tart with Cookie Crust

Rugelach
Gingerbread Straws
Pots de Crème with Cayenne and Cinnamon

Halloween Cupcakes
Mexican Chocolate Mousse
Chocolate Chip Cookies

Chocolate Orange Cheesecake with Orange-Tangerine Glaze
Strawberry Cheesecake with Walnut Crust
Cherry Apricot Tart

Gingerbread Apple Pizza
Spicy Pumpkin Pie with Bourbon Whipped Cream
Orange Chocolate Marble Upside-Down Cake

Peanut Butter Blossoms
Gingerbread Muffins
Classic Gingersnaps

No-Bake Peanut Butter Squares
Almond Shortcakes with Double Cream and Triple Berries
Limoncello Tiramisu

Grilled Pineapple with Malibu Rum Sauce
Chocolate Cake with Cayenne
Banana-Chocolate Gorilla Bread

Snowman Spice Cupcakes
Gingerbread Cupcakes
Peppermint Cupcakes

Eggnog Cupcakes
Cake Pops
Lemon Cups

Watermelon Sorbet
Purple Plum Torte from the The Essential New York Times Cookbook
Best-Ever Brownies
View AllMost RecentHolidays

Bourbon-glazed carrots with orange zest
Cranberry and Pear Compote with Dried Winter Fruits
Gingerbread Bears from the Chicago Tribune's Holiday Cookies

Cranberry Crackle Tart from Dorie Greenspan's Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Homemade vanilla extract
Three ways with Turkey Brine

Turkey Rubs
Pear Hand Pies 3 Ways
Halloween Cocktails: Dark and Stormy Death Punch

Classic Chicken Soup with Matzo Balls
Homemade Irish Cream
Gold Star Doritos Nachos, at home

Stained Glass Cookies
Dish up some luck for the New Year
Creamy Cornbread with Honey Butter

Cuban Sandwich
Classic Cream Puffs from Kyra Bussanich's Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle
12 Bites of Perfect Party Foods

12 Days of Holiday Cheer
Sparkling Pomegranate Punch
Rosé Sangria with Cranberries and Apples

Thumbprint Cookies
Gold Star Chili Holiday Pine Cone Dip
Dishing it up from THE BOOK CLUB COOKBOOK

Glow in the Dark Shots
Mummy Knows Best Juice Boxes
Here's Looking at You Mini Meatball Sandwiches

Open up a Can of Worms
Eye Scream Cups
Pumpkin Pie Spiked Cider

Chocolate Skeleton Men and Mummies
Chocolate Popcorn Balls
Katie's Birthday Cake

Extra Crunchy Fish and Chips
Salted Chocolate Hazelnut Fudge and other sweet treats for your Sweetheart
Glazed Maple Cookies

Spring Mix with Goat Cheese Toast and Pomegranate Dressing
Grammy's Date Nut Bread
Salted Caramel Cake from My Beverly Hills Kitchen by Alex Hitz

Layered Candy Corn Cocktail
Turkey Cupcakes
Slow cooked turkey with ricotta and spinach

Zinberry Sauce
Claire Robinson from the Food Network makes a Flourless Chocolate Cake
Old-fashioned Ice Cream Sandwiches

Raspberry Creme Whoopie Pies
Hot Brown Slider with Gravy Mayo
Mary's Derby Roses with Drunken Cherries

Jon's Blackberry Bourbon Julep
Candy Carrots
Cheddar Carrots

Carrot Cake with Cream Cheese Frosting
Here's Looking at You: A Carrot Cocktail
Grilled (or roasted) Asparagus

Fresh Fruit Salad with Yogurt Poppyseed Dressing
Happy Bunny Cake
Grasshopper Brownies

Going Green: Luck o the Irish Cake Pops
Cheddar and Stout Fondue
Champ

St. Patrick's Day recipes
Kiss me I'm Irish Cocktail
Chocolate Cherry Cake Roll

Valentine Desserts with Megan Ketover
Lemon Ginger Marmalade
Ice Bowls

Raspberry-Chipotle Brownies with Chocolate Ganache
Truffle Butter
Gingerbread Cookie Martini

Danny Gold's Holiday Gift Ideas for the Beer and Wine Lover on your list
Carrot Cake from Chuck Hughes
Butter Cookies

Gingerbread Men
Spritz
Bourbon Balls

Coconut Macaroons
O is for Oatmeal
Chocolate Crackles

Russian Tea Cakes
Classic Cut- Out Sugar Cookies with Royal Icing
Brown Butter Sugar Cookies

Pink Champagne Cookies
Mulled Wine
Warm Pomegranate Cider

Chocolate-covered Peppermint Martini
Herbed Mozzarella Bites
Chef Clendon Springer's Baked Brie with Sugar Roasted Pears and Red Fruit Compote

Pam Anderson's Master Formula for Perfect Savory Scones
Cinnamon Rolls
Holiday Cookie Tree Centerpiece

Peanut Butter-Toffee Cheesecake Brownies
Triple Peanut Fudge
Dark Chocolate Peanut Butter Fudge

Sugar Pumpkin Chutney in a Paper Pumpkin Cage
Turkey 101
Basic Sear-Roasted Pork Tenderloin and All about Roasting with Molly Stevens

Effervescent Bath Bombs and Bath Bomb Cupcakes
White and Dark Chocolate-covered Pretzels and Cinnamon Almond Snack Mix
Blue Cheese Walnut Dip

The Winemaker Cooks: A chat with Chris Hanna
Thanksgiving Dessert Buffet Ideas
Apple Cranberry Coleslaw

"Blue Christmas" Cosmo
Baby Bourbon Cakes in Half-Pint Mason Jars
GingerSNAP Cocktail

Chocolate Peppermint Pattie Cups
Pie Crust tips and favorite Pumpkin Pie recipes
Pine Cone Cheese Ball

Mary Ann Winkowski's Malted Butterscotch Bars from The Ghost Whisperer's Cookbook
Pumpkin Pie Martini
Satan's Whiskers

Owl Cookies and Halloween Ideas from Rosanna Bowles
Bitty Bats
Irresistible Peanut Butter Jack o' Lanterns

Peanut Butter Glazed Popcorn
Spooky Spiderweb Cupcakes
Prime Rib on the Grill

In Season: Apple Recipes
Cranberry Liqueur
Caipirinha

Pina Colada Ice Pops
Mojitos by the pitcher
Blueberry Martini Ice Pops

Stars & Stripes Old Glory Cake
Cherry Bombs
Porterhouse for Two

Classic Cherry Bounce
Blue Ice
Ginger Peach Bellini

Benedictine Spread
Bourbon Molasses Glazed Chicken Wings
Sweet Sushi

Gumdrop flowers
Peanut Butter Bunny Crisp Cake
Chicken and Salsa Tamales

How to make Crepes
Italian Lemon Drop Cookies
Roast Leg of Lamb with Oven Roasted Potatoes

Strawberry Cheesecake Brownies
Corned Beef Hash
King "Cup"cakes

Limoncello
Mini cocktails in chocolate cups
Chocolate-dipped Cheesecake-stuffed Strawberries

Booze Cakes
Rocky Road Chocolate Bark
Layered Chocolate Peppermint Bark

Red Velvet Pancakes
Pineapple Tarts
Jo's Candy Cane Bath Salts

Wild Mushroom and Goat Cheese Toasts
Potted Cheese
Beef and Guinness Stew with Potato Herb Dumplings

Bite-size Crab Cakes
Panty Cookies
The Vixen

Magic Wands
Beef Tenderloin with Horseradish Cream Sauce
Holiday Sliders

The Apple Cocktail
Caramel Apples
Baked Stuffed Brie

Spinach Con Queso Dip
Red Pepper Cheddar Dip
Buttermilk Banana Cake with Cream Cheese Cloud Frosting

April Shower Violette Cocktail
Easter wine pairings
Chocolate-dipped Marshmallows

Buttermilk Coconut Pie
Irish Soda Bread with Whiskey Butter
Roasted Corned Beef and Cabbage

Homemade Irish Cream
Guinness Float
Mini Ruebens in Rye Cups

Luscious Lip Balm
Grown-Up Chocolate Bourbon Balls
Beef Wellington

Chinese New Year Tradition: Dumplings and Whole Chicken
Pumpkin Pie Crepes
Potato Poppers

Pumpkin Bread
Cookie tips from Krystina Castella
Raspberry Vinegar

Rugelach
Homemade Peppermint Schnapps
Homemade Kahlua

Halloween Cupcakes
Blue Cheese-stuffed Dates
Spicy Pumpkin Pie with Bourbon Whipped Cream

Bourbon Slush
Black Widow Cocktail
Cinnamon Rolls

Ghoulish Pasta
Warm Brandied Fruit Compote
Snowman Spice Cupcakes

Gingerbread Cupcakes
Peppermint Cupcakes
Eggnog Cupcakes

Cake Pops
Lemon Cups
Rita Heikenfeld's Apple, Herb and Edible Flower Jelly

Purple Plum Torte from the The Essential New York Times Cookbook
^ Back to Top
 

Leave a Comment

^ Back to Top

*


  • Recipe to Share?

    Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.
    Share With Us  
  • Don't Be A Stranger

    Amy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.
    Connect With Amy >
  • Where's Amy?

    Wondering what Amy is up to? Take a look at her calendar for all upcoming events.
    View Her Calendar >
  • Dole Spring Mix 167 x 334


  • Gold Star Chili