Tricolor Cookies / FoodLovesWriting.com

A few Wednesdays ago, sitting at our weekly dinner with Tim and his brother, Nate, I quizzed them about their favorite Christmas memories. Tim and Nate are two of three children, their older sister still in Ohio with her husband and three kids, and, as two boys only 13 months apart, they shared a room until the day she left home, when they were ages 16 and 17. They stayed housemates, first in Ohio, then in Tennessee, until the day Tim and I got married and he moved out to live with me. So I like asking them together about their childhood because, in the way that your best friend remembers things about that summer road trip that you forget, the two of them round out each other’s stories. “What were some of your favorite Christmas foods?” I was asking the two men that people still call by each other’s name. Tim said pasta. Nate tried to think. But before long they were telling me about the piles of cookies their mom made every year, from cathedral cookies (marshmallows peek out between layers of cookies, creating what looks like stained glass) to kolachkys (a favorite in my childhood, too) to what Tim referred to as “color cookies,” something I’d never heard of before.

“You remember them, Nate, the ones that had food coloring in them? Red and blue and gold and green?”

Tricolor Cookies / FoodLovesWriting.com

As kids, they hadn’t liked the color cookies best, it came out, not compared to the chocolate chip or Mexican wedding balls or other treats, but, still, thinking about them now reminds them of their mom, a woman I like to hear about because I am sad to say I never got to meet. Sometimes while I’m talking to the two of them, I wish their mom could see who her sons became—two of the kindest, most faithful, thoughtful men I’ve known, who are secure in who they are, who aren’t afraid of conflict, who love Jesus in a way that hits their lives.

Thinking about traditional Christmases is probably on my mind so much this year because December 2013 has been an unusual Christmas season for Tim and me. We’ve been so overwhelmed with extra work hours, we almost didn’t get a tree—but, for the record, I’m glad I deferred to Tim on that decision and we went ahead and bought one, if only for the many, many hours I’ve now spent beside it, working on my laptop in the glow of white bulb lights. We had a night a few weeks ago, looking at our responsibilities and projects for the month and both realizing the same thing, that there would be no way to get it all done, so we agreed we’d have to turn down party invitations and last-minute tickets to Handel’s Messiah (!!) and, if we were going to be really responsible, skip giving each other gifts. Since we bought a new camera last month (!), it’s not such a tragedy. But what has felt like a tragedy is the need for quiet, the need for anticipation, the need to reflect on things that matter more than book deadlines or work hours or gift lists or travel plans.

Tricolor Cookies / FoodLovesWriting.com

The Christmas season is a joyful season because it a story of Light coming into darkness, of Hope being birthed in a stable stall. Perhaps it’s no coincidence it falls a few days after Winter Solstice, the day when light starts lengthening each day, when months of things growing darker and darker finally breaks through to light. It occurs to me right now, writing this post, sitting in a few treasured moments of quiet before we leave town tomorrow, that the message of this season is entirely relevant to the life season Tim and I find ourselves in now. When we are overwhelmed at the holidays, we want to think of simpler times, of what you might consider weaker times, of childhood when someone else provided for us, loved us, cared for us, bought us presents when we couldn’t buy any for anyone ourselves. And in doing so, perhaps we are taking on the position we need to assume all year. We’re often so good at seeing ourselves as something, as strong, as talented, as so Not the One in Need, but Christmas is the season we remember just how much we cost—and how to love us, the Strong One who was rich become poor. He humbled Himself for us. Christmas is the celebration of the fact that we, in reality, are poor and needy, we are tired and weary, we are insufficient in ourselves, even when we think that’s not true. And this month as Tim and I have been feeling our need, we are taking that need to the Need-Meeter, the Love Giver, the Savior, born in Bethlehem, in the city of David, Christ the Lord.

Tricolor Christmas Cookies

By: FoodLovesWriting.com

Serving Size: 24 cookies

These tricolor cookies always make Tim think about his mom, so we made our own version of them Saturday night, right after we bought a tub of guacamole and a bag of chips from Whole Foods and called it our private Christmas celebration, just me and him. We ate them in the car, my hands dolloping out guacamole onto tortillas and handing them to Tim while he drove, the two of us running errands for toilet paper and last-minute gift cards and probably our tenth pound of butter this month. Tomorrow, we’re piling in the car with my brother-in-law and our presents and our suitcases and two tins full of cookies, launching into what will be one of three long drives over the next week, caravanning from family to family and back home again. You'll note we created our own food coloring for the cookies with natural ingredients, and our measurements of those ingredients are all approximate---This is because you can adjust as you like to create the color you desire. See note at bottom about the flavors they impart.

Ingredients:

  • 2 cups (250 g) all-purpose einkorn flour
  • 3 tablespoons (40 g) non-gmo cornstarch
  • 1/4 teaspoon sea salt
  • 5 ounces (10 tablespoons or 145 g) chilled, cubed butter
  • 1/3 cup (100 g) sorghum syrup
  • 3 large yolks
  • for the colorings:
  • 2 tablespoons turmeric
  • 4 to 6 tablespoons matcha green powder or finely chopped green tea leaves
  • 2 tablespoons beet juice
  • for sprinkling:
  • 2 to 3 tablespoons of organic sugar (or turbinado) for sprinkling on top

Directions:

In a large bowl, mix together dry ingredients: flour, cornstarch, and sea salt. Cut in cubed butter with a pastry cutter or forks until you get small pea-sized pieces throughout. Add sorghum syrup and egg yolks. Mix with a fork, and form a ball of dough that can be pressed thin gently. The dough will be slightly sticky. Divide dough equally into 3 pieces, and chill for an hour or two (this step is optional, but it makes the dough easier to work with; we just chilled the thirds we weren't working with and removed them one at a time).

To one of the three sections of dough, add the turmeric and work through the dough with floured hands. Form into a log and set on a floured surface (optional: chill while working with other sections). To another piece of the dough, add the matcha green powder or tea leaves and work through the dough (again with some flour to help with the stickiness); form into same-sized log as first section; chill if desired. Repeat process with the third piece of dough by working in the beet juice.

Set all three logs on one floured surface and press together, two on the bottom and one on top. Place on parchment in the fridge to chill for at least 1 hour (but you can chill longer). After chilling, preheat oven to 350F/177 C and line two baking sheets with parchment paper. Remove logs from fridge and slice approximately 1/2 inch-thick slices. Place on parchment lined baking sheet. Sprinkle the top of the cookies with the organic sugar (or turbinado) and bake 12 to 15 minutes or until the edges just start to turn golden.

Notes

Note: The turmeric and the tea leaves do leave a distinct flavor, which makes for an excellent tea cookie, however some might like a more neutral taste, for which you could use natural or synthetic food coloring instead.

http://foodloveswriting.com/2013/12/22/tricolor-christmas-cookies/
Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 26 Comments

  1. Skye

    Christmas is always such a busy time of year that it’s hard not to get swept away in the madness and very easy to stop enjoying it. That’s why it’s so important to take a moment to pause and really appreciate family traditions, like a tree (I am completely with you on the tree, by the way!) or these cookies. They look gorgeous and that they’re inspired by a family recipe with lots of happy memories makes them all the more special.

    Hope that you both have a great Christmas! x

  2. Jacqui

    I like the idea of special cookies. Mine are my sister’s sugar cookies, and the heath bar cookies that I make for Murdo are slowly becoming a tradition. Merry, merry Christmas to you and your family! I hope we are still on for coffee later this week? I want to hear all about this new camera. :)

  3. angela@spinachtiger

    Haha. I knew you wouldn’t use food coloring. You’re so good that way! You know I’ve never thought about the timing of Christmas coming AFTER the solstice, the beginning of more light!. Praise Him. Oh how small I feel at Christmas when my worries and sadness overtake me and I forget that’s it not about the perfect Christmas moment I, me, myself can conjure up, but it’s about the perfect Christmas birth that HE, Him, the Almighty planned, orchestrated and gifted us. One day I hope to have a more clear view of that. Thank you as always for bringing it back. xoxo to you and Tim.

    1. Shanna Mallon

      I know what you mean, Angela, and it’s a good small. It’s like when we see ourselves as we are, and God as He is, there’s a deeper kind of joy, the kind that we were meant to have because we were made for something bigger than this world. I hope to have a clearer and clearer view of that, too. Merry Christmas to you and Doug!

  4. christina

    Shanna! Our Saturday evenings sound somewhat similar, as I was dolloping out onto chips and handing them to Zach while he drove. A fiesta in the car. :)

  5. Lindsey | The Next Course

    I am with you on feeling the lack of quiet, and wishing for more time to be reflective amidst a very, very busy and full December 2013. Thank you for your lovely words, and the much needed reminder of the message of this season. Wishing you and Tim the merriest of Christmases!

  6. Sarah Kate Branine

    I LOVE the top photo (and all of the rest, but your outfit is amazing with those cookies!)! What a neat thing it is that you guys live so close to Tim’s brother Nate. I love that.

    Also, please don’t cringe when you see what Graeme picked out for Jesus’ birthday cake this year, wink wink.

    Merry Christmas, friend.

  7. Allison

    Merry Christmas! I hope you have a wonderful holiday season. Thank you for your beautiful writing and recipes this year. I look forward to seeing what the new year brings!

  8. Catherine

    I see the rosewater in the directions, but not a quantity in the ingredient list. I’m excited to try this. These cookies weren’t only Christmas treats when I was growing up. I’ve been wanting to make some!

  9. Pingback: Matcha Mint Tea Gelatin with Honey Vanilla Whipped Cream | Food Loves Writing / Real Food Recipes

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