They have the classic flared-out rim and slim handle you’d expect, with a stoneware material and colorful finish options.

Wrap in plastic and refrigerate until chilled, about 1 hour.. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper.On a lightly floured work surface, roll out the dough 1/4 inch thick.

Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets.Gather the scraps, re-roll and stamp out more cookies.You should have a total of 48.. Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking.

Transfer to a rack to cool..In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes.

Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies..

In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended.Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.

Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.Add the greens to the platter.

Wipe out the skillet.Heat the remaining 1 tablespoon of vegetable oil in the skillet.