Strawberry-rhubarb stained-glass cookies

  (Lori Shepler, Los Angeles Times)

Strawberry-rhubarb stained-glass cookies

Total time: 3 hours

Servings: About 20 cookies

Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator.


1 cup diced rhubarb

1 cup diced strawberries

1/4 cup sugar

1 teaspoon cornstarch

2 teaspoons water

1. Combine the rhubarb, strawberries and sugar in a small saucepan over low heat until the fruit softens and breaks down, stirring occasionally, about 15 minutes. Stir the cornstarch and water together in a small bowl. Add to the fruit and continue cooking on low heat, stirring often, until the fruit thickens, about 5 more minutes. Cool completely and store covered in an airtight container in the refrigerator. It will stay fresh up to a week.


2/3 cup butter, room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 1/3 cups flour, plus more for rolling

1/4 teaspoon salt

1/2 teaspoon freshly ground cardamom