Better powdered sugar starts with freeze-dried fruit.
View this email in your browser
COOK THIS NOW
Pastel Butter Cookies
I’m pretty notorious around the office for avoiding sweets covered in powdered sugar. I’ll turn down a baked good if it’s coated with the stuff, since I don’t like the flavor of it plain. But these cookies aren’t coated with plain powdered sugar. They’re coated with powdered sugar that’s been mixed with pulverized freeze-dried fruit (raspberries, blueberries, and mangoes—but any freeze-dried fruit works). The fruit powder adds subtle tartness that offsets the sugar, and adds another layer of flavor to the wedding cookie–like sweets encased within. It’s just one of six smart holiday cookie moves we learned this year, but it’s definitely one that I’ll be using all year long. Cheers,
What We're Talking About
Smart Cookies: 6 Bold New Moves for Holiday Baking
Easy tricks for bolder, better cookies. Read More ►
We Love This Thermometer—And It's On Sale Exclusively For Epicurious Readers
The more affordable version of our top-rated digital thermometer is 20-percent off right now. Read More ►
Our Favorite Hot Drinks for Cold Winter Days
Cozy up to one of these warming cocktails or non-alcoholic drinks. Read More ►
Trending Recipes
Golden Milk Turmeric Tea
View Recipe ►
Charred Chicken with Sweet Potatoes and Oranges
Zebra-Striped Shortbread Cookies
Luscious Hot Chocolate
Coconut Creamed Greens
White Chocolate Fruitcake Bars
Did someone forward this to you? Get COOK THIS NOW in your inbox.
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.View our Privacy Policy | Unsubscribe
Copyright © Condé Nast 2019.
One World Trade Center, New York, NY 10007. All rights reserved.
