Fact: you could use a little bit of zen before the tidal wave of holidays that's about to descend upon us. Or at least you could use a little something to get you through this sometimes supremely stressful time of year.
My advice: get stoned. That is to say...make Zen Stone cookies!
These cookies immediately appealed to me when I leafed through the newly-released Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving
Happily, these groovy-patterned cookies are also super-easy to make, super-delicious, and will keep you occupied just long enough to avoid your awkward Uncle Harry's bad jokes or Great-Aunt Patricia's tales of medical woes... and they'll also keep your family satisfied with sugary goodness so they won't get on your case about all those things families love to get on your case about during the holidays. Not that I'd know.
Zen Stone Cookies
Note: While Castella has suggested this recipe as a use for leftover shortbread butter cookie doughs from the book, I actually used leftover scraps of dough from two different batches of chocolate and butter cookies, using the recipe more for construction; it worked out fine, so I think you could probably use a variety of different buttery cookie doughs to make these; just be sure to adjust the baking time and temperature accordingly.
Ingredients
- Scraps of chocolate and shortbread butter cookie dough
- 1 cup assorted candies, malt balls, chocolates, and chocolate raisins (I used a mix of chocolate candies and walnuts)
- Royal icing
Procedure
- Preaheat oven to 350. Line 2 cookie sheets with parchment paper (depending on how many scraps you have, it might be just one sheet)
- Gather the scraps to form 1-inch balls, hiding the candy in the center. Place the balls on the cookie sheets 1 1/2 inches apart. Bake for 10-15 minutes or until firm. Transfer to a rack to cool.
- Color the icing and put in a pastry bag with a small tip. Pipe lines where the doughs meet, or in whatever trippy patterns / directions your freak flag wants you to fly in.