| 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, VIEW RECIPE 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 View Recipe ► Zebra-Striped Shortbread Cookies View Recipe ► Luscious Hot Chocolate View Recipe ► Coconut Creamed Greens View Recipe ► White Chocolate Fruitcake Bars View Recipe ► 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.
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