By Karen Morgan
Fully baked and multicolored, these cookies remind me of the glass ornaments that hang from Christmas trees; and when they are served on a tray, they embody the spirit of the holidays. These are ideal filled with strawberry, plum, raspberry, apricot, fig, currant, and blueberry preserves. Eat them in the brief interval when they’re no longer hot but not yet quite cooled. I also like to put them in the fridge so the pectin in the preserves sets and becomes slightly chewy.