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      Make A White Birch Yule Log Cake for Christmas

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      A centerpiece that doubles as dessert, this birch log looks fresh from the forest but it's actually a delicious cake! Christmas wouldn't be the same without my yearly endeavor of making a Bûche de Noel! You may remember some of my yule log cakes from Christmases past, such as this Black Forest version, or even this Mulled Wine Stump Cake. However, this one with tiled pieces of white candy birch 'bark' might be my favorite of them all!Earlier this season a friend at HGTV asked if I'd be interested in styling a few tablescapes with matching edible centerpieces for the website. I was so honored and excited to be asked – yes! Anyone who knows me knows I love a beautifully set table and couldn't wait to get started. I really loved creating this cake, and I feel the corresponding tablescape matches its woodsy-cozy appeal.Continued, click to read more… LEGGI TUTTO

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      Pecan Meringue Cookies

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      These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning.

      Photography Credit: Sally Vargas

      Pecan Meringue cookies are a classic cookie to make for holiday gatherings, especially Easter! Called Easter Cookies or Resurrection Cookies, they’re made with whipped egg whites, sugar, and pecans.
      The tradition is to put them into a hot oven the night before Easter, turn off the heat, and go to bed. The next morning you wake up to sweet, light clouds of meringue cookie pecan fluffiness.
      They’re crisp on the outside and meltingly light on the inside, and so easy to make!
      Video! How to Make Pecan Meringue Cookies

      The Ingredients for Pecan Meringue Cookies
      There are only 3 main ingredients in these meringue cookies:
      Egg whites
      Sugar
      Pecans
      We also add a pinch of salt and a little vinegar to help stabilize the meringue cookies so they hold their shape.

      How to make pecan meringue cookies
      Before you start, you’ll want to make sure that your mixer bowl and whisk are spotlessly clean. Separate your egg whites and let them sit at room temperature for a while (about 30 minutes), and toast and chop your pecans.
      Add a pinch of salt to the egg whites in the mixer bowl and mix on medium speed until the egg whites foam up to soft peaks.
      Slowly add the sugar, a couple tablespoons at a time, allowing for the sugar to dissolve in the egg whites before adding more. Add a teaspoon of vinegar and beat the meringue on high speed until it is glossy and has stiff peaks.
      Gently fold in the chopped pecans. Don’t over-mix or you’ll deflate the meringue.
      Drop spoonfuls of meringue onto a lined baking sheet. You can also pipe them using a star tip, but I find that the chopped nuts can interfere a bit with the piping so I prefer to just drop them by spoonfuls.
      Bake for 25 minutes at 250°F, then turn off the heat and keep the cookies in the oven (without peaking!) for another 2 to 3 hours, or overnight.
      Tips for meringue cookie success
      Making meringue cookies is fairly straightforward, but keep the following in mind:
      Whenever whipping egg whites, make sure that your equipment is squeaky clean! Even the smallest amount of residual fat in the bowl may keep the egg whites from whipping properly. Also make sure that there are no bits of egg yolk in your egg whites. Use a piece of egg shell to fish any out if you see them.
      Humidity is not your friend. If it’s a rainy or humid day, the meringue cookies may not crisp up well. If that’s the case you may need to bake them longer.
      Are the cookies browning? Lower the heat. Every oven is calibrated a little bit differently. The heat should be high enough to set the cookie, but not so high that the meringue browns. If you see it starting to brown, lower the temp by 25°F.
      Still a little gooey inside? Let them sit out for a while (assuming low humidity). Or bake them a little longer.

      From the editors of Simply Recipes

      How to Store Meringue Cookies
      To store at room temperature: Seal the meringues tightly in a container, separating layers with parchment or waxed paper. Putting a silica gel packet in there to absorb excess moisture can’t hurt. The meringues should keep 2 weeks, possibly longer.
      To freeze meringues: Pack them in a rigid, airtight container in layers separated with parchment or waxed paper. Store up to a month; thaw on the counter.
      Fun Variations on These Cookies!
      Add 1 teaspoon extract: Try vanilla, lemon, peppermint, or almond.
      Switch up the nuts: Pistachios, walnuts, or almonds work well. Use toasted nuts for the best flavor.
      Swap out the nuts: Use chocolate chips, crushed candy canes, coconut flakes, or even crushed Corn Flakes instead.
      Tint the cookies: Add a drop or two of food coloring added in the last minute of whipping.
      Make chocolate meringues: Sift 2 tablespoons of cocoa powder over the beaten meringues at the beginning of Step 5 and fold together when you add the pecans.
      What to Do With Your Leftover Egg Yolks
      Love Meringue? Try These Recipes!

      Updated December 4, 2020 : We added a new video to help you make the best meringue cookies ever! Enjoy!

      Pecan Meringue Cookies Recipe

      Notes on working with egg whites. Eggs are easiest to separate when they are cold, and they fluff up the best in the oven when they start at room temperature. So separate the eggs when you take them out of the fridge, then let the whites sit for a while (30 min or so) to take the chill off before beating them.
      Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.

      Ingredients
      1 cup (100 g) whole pecans, preferably lightly roasted for 8-10 min at 250°F (120°C)
      3 egg whites
      Pinch salt
      3/4 cup (150 g) sugar
      1 teaspoon vinegar

      Method

      1 Preheat oven to 300°F (150°C).
      2 Break pecans into small pieces: Place pecans in zipper baggie and beat them with a wooden spoon or roll over them with a rolling pin to break them into small pieces. Set aside.
      3 Beat the egg whites to soft peaks: Put egg whites into a spotlessly clean standup mixer bowl. Add the salt. Beat on medium speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

      4 Slowly add sugar as you continue whipping: Increase the speed to medium-high, and slowly add the sugar, a couple tablespoons at a time, to the egg whites. Continue to whip the eggs and sugar for a few minutes.
      Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

      5 Fold in pecan pieces: Using a rubber spatula, gently fold in the pecan pieces.

      6 Drop by teaspoons onto a cookie sheets that have been lined with parchment paper or a silicone mat.

      7 Bake: Put the cookies sheet in the 300°F (150°C) oven, close the door and lower the heat to 250°F (120°C). Bake them for 25 minutes at 250°F (120°C), then turn the oven OFF. Leave them in the oven for 2 to 3 hours or overnight. When they are ready they’ll be crisp on the outside, and light and airy on the inside.
      If they are a little marshmallowy or chewy on the inside, just let them dry out for a few more hours.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Winter Key Lime Cheesecake

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      If you’re missing warm weather during cold months, this cheesecake will transport you to a holiday at the beach! Key lime cheesecake is tangy and rich with a topping of pomegranate syrup and ruby red pomegranate arils.

      Who says key lime is just for summer months? Not me! And especially not when it is enhanced by one of winter’s best offerings. I’m talking about tart and tangy, antioxidant-rich pomegranate. In this recipe, pomegranate juice is reduced to a syrup over the stove top, and served alongside slices of cheesecake topped with freshly whipped cream and jewel-like pomegranate arils.

      This is the unfussy sort of cheesecake that doesn’t require a water bath, and you may get a little crack in the top near the end of baking, but no stress! No one will know because it’s going to be covered a mound of billowy whipped cream. 

      POM Wonderful was so generous to send us some of the most beautiful pomegranate arils for our holiday baking. I love that you can see exactly what you’re getting with this product through the packaging which is deep red, vibrant fruit. I also love the adorable moniker ‘Pom Poms’ for pomegranate seeds. I almost want to do a little cheer (ha!).

      The batter for this cheesecake may seem a little thin going into the pan, but that makes for a dense, decadent cheesecake. Use a knife warmed in hot water to slice this cake. It will cut cleanly so you can see all those beautiful flecks of lime zest floating throughout the cake. 

      The pomegranate syrup is so nice with the tropical flavor of key lime, and I found myself piling on arils by the heaping spoonsful! 

      This cheesecake tastes like a sunny vacation! If you’re a key lime lover, then it’s an absolute must, and the pomegranate is a lovely accompaniment. Plus, its virtues of Vitamin C and antioxidants will fortify you during winter. 

      Winter Key Lime Cheesecake[Click for Printable Version]
      Yields about 8 servingsCrust
      1/2 cup (4 oz.) melted butter
      2 cups (198g) graham cracker crumbs
      1/4 cup (50g) granulated sugarCheesecake
      24 oz. (3 packages) cream cheese, at room temperature
      1 1/4 cups (212g) granulated sugar
      3 large eggs
      8 oz. (1 container) sour cream
      2 teaspoons lime zest
      1/2 cup key lime juice (or regular lime juice)Pomegranate syrup
      1/2 cup (100g) granulated sugar
      3 cups (720 ml) pomegranate juice
      3/4 cup (180ml) heavy whipping cream, whipped to stiff peaks
      1/2 cup (2 oz.) pomegranate arils, such as POM Wonderful Pom Poms 
      Lime zest for garnish, optionalPreheat the oven to 350°F.For the crust, stir together the butter, crumbs, and sugar. Pour into a greased 9-inch springform pan and press the mixture into the pan and 2-inches up the sides. Bake for 10 minutes and cool completely on a wire rack.Reduce oven temperature to 325°F.For the filling, beat the cream cheese in the bowl of an electric mixer until fluffy. Gradually add the sugar and beat until well combined. Add the eggs one at a time, and beat well after each addition. Stir in the sour cream, lime zest and juice. Pour into the baked and cooled crust.Bake for approximately 1 hour and 10 minutes. Turn the oven off and prop the door of the oven open. Allow the cheesecake to set inside the oven with the door open for 15 minutes. Remove from the oven and immediately run a knife between the crust and the pan. Cool completely in the pan and transfer to the refrigerator. Chill 8 hours or overnight.For the pomegranate syrup, combine the pomegranate juice and sugar in a medium saucepan over medium-high heat; stir until the sugar dissolves. Bring to a boil and cook until syrupy and reduced to 1 cup, about 25 minutes. Cool to room temperature then transfer to a syrup pitcherTop the cheesecake with the whipped cream and pomegranate arils. Scatter on the lime zest, if using. Serve slices topped with pomegranate syrup.

      Please note, this is not a sponsored post. The POM Wonderful Pom Poms were offered to us by the company, and since we already loved them they were a natural fit for this awesome cheesecake.

      [embedded content]
      link Winter Key Lime Cheesecake By Heather Baird Published: Friday, December 04, 2020Friday, December 04, 2020Winter Key Lime Cheesecake Recipe LEGGI TUTTO

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      Ham and White Bean Soup

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      Hearty Ham and Bean Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs make this delicious ham and bean soup a cool weather classic.

      Photography Credit: Elise Bauer

      When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can’t eat those!)
      Video! How to Make Ham and Bean Soup

      The Best Ham and Bean Soup
      This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we’ll enjoy it for dinner one night and then for lunch for several days afterward.
      Why is it that some stews and soups improve the next day? I think it’s because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.

      Ham shanks vs. ham hocks
      This recipe uses smoked ham shanks or ham hocks to create the rich broth for the soup. Ham shanks tend to have more meat on them (the photos of the soup show meat from a ham shank).
      Think of the hock as the pig’s “ankle”, right above the feet. The shanks are below the shoulder (front) or the ham (rear leg).
      I recommend using shanks for this recipe if you have a choice. If you use ham hocks and you would like a meaty soup, you may want to add some chopped ham steak to the soup.

      From the editors of Simply Recipes

      What to Serve with Bean Soup
      A hunk of crusty, buttered bread would make a great accompaniment to a bowl of this soup. You might also go for some garlic bread, cornbread, or buttermilk biscuits.
      How to Store and Freeze this Soup
      This soup will keep in the fridge for up to 5 days, and the flavor even improves! You can also freeze it in individual containers for up to three months. Thaw overnight and reheat, or reheat straight from the freezer over low heat.
      More Great Bean Soups!

      Updated December 3, 2020 : We added a new video to help you make the best soup ever. Enjoy!

      Ham and White Bean Soup Recipe

      Use ham shanks rather than hocks if you would like a meaty soup.

      Ingredients
      1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern
      2 quarts of water
      2-3 pounds smoked ham shanks or ham hocks
      2 teaspoons Herbes de Provence, or Italian seasoning
      1 tablespoons extra virgin olive oil
      1 cup diced onions (about 1 small onion)
      1 cup chopped celery (about 2-3 ribs)
      2/3 cup chopped carrots (about 1 medium carrot)
      2-3 cloves garlic, minced
      Tabasco sauce
      Salt and pepper
      Fresh parsley

      Method

      1 Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
      2 Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
      3 Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
      4 Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
      5 Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
      6 Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

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      Celebrate the Holidays With Puerto Rican Coquito!

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      The holiday season is here and we’re celebrating with Coquito, a creamy Puerto Rican holiday cocktail the whole family will love (yes, you can make it non-alcoholic). Whether you’re a traditionalist or love your Coquito with a twist, let’s welcome this festive season with an extra-special treat. Continue reading “Celebrate the Holidays With Puerto Rican Coquito!” » LEGGI TUTTO

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      Red Velvet Smith Island Cake

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      Smith Island Cake gets a holiday makeover with layers of red velvet, swirled white chocolate frosting, and festive candy ornament toppers.  

      I’ve had Smith Island Cake on my baking bucket list for perhaps five years or more. That’s a long time! I’ve just never found the right moment or the right inspiration, until now. A ready-made red velvet version caught my eye on the Smith Island Baking Company’s website. My southern heart was instantly smitten. I wanted to make my own version because it was so beautiful, and because I want to celebrate Christmas 2020 in a BIG way. We’ve all had quite a year and I think we deserve some happiness a dozen layers high!

      This is a Maryland tradition, usually made with 8 to12 yellow cake layers and chocolate frosting. In my search for a recipe, I happened upon the Maryland Office of Tourism site, which offered an authentic yellow and chocolate Smith Island Cake recipe. I used what good sense I gleaned from my red velvet-making days, and altered the recipe to a ruby hue with tangy buttermilk flavor.

      I would call this cake eggy, with five large, whole eggs in the batter which helps the thin layers hold together. As I’ve mentioned, a Smith Island Cake has between 8-12 layers, and my batter yielded 11 in my 8-inch cake pans. 
       
      The cake layer-making went quickly for me because I have four 8-inch cake pans that all fit on one rack in my oven. The layers only bake for 8 minutes, and aside from washing and re-greasing pans, it all went by fast. Total time will vary according to your tools and equipment. If you’re not inclined to expand your 8-inch pan collection permanently, consider getting some disposable 8-inch aluminum cake pans, which can be recycled after you’re done.

      It almost felt wrong to not cover this cake with cream cheese frosting, but all those layers need structure, and that’s not what cream cheese frosting is about.  The white chocolate frosting I used is tasty and held all the layers well. I also like that it keeps with the chocolate component that the original cake has as its covering.

      Sparkle, sparkle! This cake deserved something a little flashy, so I decided to whip up some candy ornaments with lots of bling!

      If you plan to make the toppers, you’ll need some sphere molds. This set has all the sizes needed. They’re not hard to make, and I think the extra effort is worth it. These are cast with red candy melts and covered with piping gel (or corn syrup) and nontoxic red disco dust.

      I fashioned some ornament hangers using gum paste. The loops on the small ornaments are made with beads from a candy necklace. 

      White chocolate shavings make the top of this cake look snowy, and it also repeats the flavor of the frosting.

      So many layers!

      This cake is rather frosting-forward, since the ratio to cake is about 50/50, so if you like buttercream you’ll love this cake! It’s sweet with a discernable buttermilk tang from the cake layers, and just a notion of cocoa in there, somewhere. 

      Red Velvet Smith Island Cake
      [Click for Printable Version]
      Yields 12-14 servings

      Note: The cake layers use 2 cups of full fat buttermilk which is very thick. If you’re using a buttermilk substitute, such as a mixture of milk and vinegar, decrease the amount of milk to 1 1/2 cups. 

      Cake layers
      Flour-based baking spray for the pans
      2 cups (400g) granulated sugar
      2 sticks (226g) unsalted butter, at room temperature
      5 large eggs
      2 1/2 cups (360g) all-purpose flour
      1/2 cup (60g) unsweet cocoa powder (not dark)
      1/2 teaspoon fine grain salt
      1 1/4 teaspoons baking powder
      2 cups (480ml) full fat buttermilk, well shaken before measuring
      2 teaspoons vanilla extract
      Red gel food color

      Preheat the oven to 350°F. Spray four 8-inch round cake pans with flour-based baking spray.

      In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition. In a separate bowl, combine the flour, cocoa, salt, and baking powder; add to the egg mixture one cup at a time, mixing as you go. With the mixer running, slowly add the buttermilk. Mix well and stir in the vanilla extract. Add red gel food color a little at a time until a consistent, vibrant red hue is achieved (I used about 1 tablespoon).

      Place 2/3 cup of batter into each pan and spread evenly with an offset spatula. Bake for 8 minutes. Cool in the pans for 2 minutes (the cakes should pull away from the sides of the pan, or help them by running a knife around the edges). Turn the layers out onto cooling racks and wash the pans; re-spray with flour-based baking spray. Fill pans and bake four more layers as before. Repeat these steps until all the cake batter is used (my batter yielded about 11 layers). When all the cake layers are completely cool, they can be filled with buttercream. 

      White chocolate buttercream
      2 cups (1 lb.) unsalted butter, at room temperature
      8 cups (2 lbs.) confectioner’s sugar
      Milk or cream to thin
      8 oz. (two 4 oz. bars) white baker’s chocolate, melted and slightly cooled
      2 oz. white chocolate shavings, cut from a bar using a vegetable peeler

      Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high until creamy. Add the confectioners’ sugar and mix until almost combined (the mixture may be a little crumbly). Add milk or cream a little at a time while mixing on medium high (I used about 5 tablespoons); beat until the mixture is thick and fluffy. With the mixer running, add in the melted chocolate a little at a time (make sure the chocolate is not hot or it will melt the buttercream!). Beat until the chocolate is completely incorporated.

      Place a red velvet cake layer on a cake board or serving plate. Top with about 1/3 cup (level) of buttercream and spread as evenly as possible. Repeat steps until all the cake layers are used. Refrigerate for 15 minutes, or until the frosting firms. Cover the outside of the cake with a thin layer of buttercream (crumb-coat) and refrigerate again, 15 minutes. Cover the outside of the cake with the remaining buttercream, swirling the frosting as you go.  Cover the top of the cake with the white chocolate shavings.

      Candy Ornaments
      10 oz. red candy melting wafers, melted 
      2 Small food dedicated art brushes
      Silicone ball molds, large and small (2-inch and 1-inch half spheres)
         *(sizes are approximate) 
      Piping gel or corn syrup
      Red disco dust (nontoxic cake decorator’s glitter)
      2 oz. gum paste
      1” and 1/2” circle cutters, or the open ends of medium and large piping tips
      3 beads from a candy necklace
      Edible gold paint
      2 Small food dedicated art brushes

      Coat two of the 2-inch silicone cavities with red melted candy using one of the art brushes. Brush the entire surface area including the very top edge of the mold. Coat six of the 1-inch cavities in the same manner. Chill until set, about 10 minutes. Re-heat candy if necessary and apply a second coat. Chill in the freezer until solid, about 10 minutes. Turn the candy spheres out onto a work surface. Let the pieces stand until they are room temperature. Save leftover melted candy for a future step.

      Place a nonstick saucepan over low heat. Place open ends of the two matching 2-inch spheres on the pan until the candy melts slightly (about 2-3 seconds at the most) and stick the two melted edges together to form one 4-inch sphere. Repeat this process with the smaller half spheres, creating three 2-inch spheres. Allow them to stand at room temperature until set, about 5 minutes.

      Wash the candy from the art brush under hot water and dry thoroughly. Lightly coat the large sphere with piping gel or corn syrup using the brush; immediately sprinkle red disco dust over the surface of the candy while holding it over a bowl to catch the excess glitter. Place the ball in the cavity of a muffin tin to dry (this prevents the ball from rolling around). Repeat this process with the smaller balls. Let stand until mostly dry, about 25 minutes.

      Knead the gum paste until pliable. Roll to 1/2-inch thickness and cut out one 1-inch circle and three 1/2-inch circles. Use the pointed end of the art brush to push a hole through the middle of each piece. With the scraps, roll out a small rope under your palms and make a loop about 1/2-inch long; twist the ends together and cut away the excess. Apply a dot of piping gel or corn syrup to the twisted end of the rope and insert it into the hole in the larger circle. Let stand until firm. Re-heat reserved melted candy. Place melted candy on the hole in the smaller circles, top each with a candy bead. Let stand until set, about 5 minutes. Use more leftover melted candy to attach the hanger pieces to the glitter ball ornaments; let stand until set 5-10 minutes. Using the unused art brush, apply a coat of gold edible paint to the assembled hanger pieces. Allow the assembled ornaments to stand until completely dry, about 30 minutes.

      Arrange the ornaments on top of the cake and give yourself a big pat on the back! (You did it!) Before serving, make sure the cake is room temperature. The flavors will be most developed when not chilled.

      link Red Velvet Smith Island Cake By Heather Baird Published: Thursday, December 03, 2020Thursday, December 03, 2020Red Velvet Smith Island Cake Recipe LEGGI TUTTO

    • in Recipes

      Ginger Pennies

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      Move over gingerbread man; there’s a new cookie in town! These one-bite slice-and-bake spiced ginger and lemon cookies pack a flavorful punch. Be prepared—they are the first to go on any holiday cookie tray.

      If you’re looking for ginger cookies that go beyond the gingerbread man, welcome these dainty, one-bite cookies that pack a spicy punch.
      The combination of lemon rind, candied ginger, molasses, and cloves ensures these easy-to-make cookies are requested for every holiday dessert bar. The sparkly sugar coating balances the spice from ginger in these little gems.
      Make the dough weeks in advance and freeze it. Then slice and bake as you need them!

      WHAT IS AN ICEBOX COOKIE?
      Like many butter-based cookies, icebox cookies start by creaming butter and sugar together, adding egg and then flour, along with any spices or flavorings.
      Instead of dropping the dough onto cookie sheets, you form it into cylinders and refrigerate or freeze them until firm. Truth be told, many drop cookies can be turned into slice-and-bakes, including chocolate chip cookies!

      KEEP YOUR DOUGH COLD
      Icebox cookies need to be cold when you slice them. Cold dough tends to spread very little in the oven, which means your cookies retain their shape once baked.
      I prefer to put them directly into the freezer. This not only shortens the time it takes them to become firm enough to slice but also, if you don’t plan to bake them all at once, they are already in the right place to store.
      If the dough hardens too much in the freezer, just leave it out at room temperature for about 10 minutes before slicing.
      TIPS TO MAINTAIN THE SHAPE
      These cookies are really tiny! Only 1 1/2 inches after baking. You can easily make the rolls larger, up to two or even three inches wide. You will end up with fewer cookies but there will still be plenty to go around.
      Since the dough is soft to begin with, the log often flattens on the bottom as it chills. Roll the log back and forth to reform it into a round shape before slicing. Then, as you slice the cookies, roll the log a quarter-turn away from you after you slice each cookie to prevent the bottoms from flattening too much.
      On the other hand, you could just make the roll into a square shape. They won’t look like pennies, but no one will be the wiser!

      THE BEST SUGAR COATING
      For these shiny pennies, I used coarse natural cane sugar. It’s light brown and is sometimes called turbinado or demerara sugar.
      Granulated sugar would work fine, too; it’s just not as dramatic looking. Place a shallow bowl of sugar next to the work area, and drop the cookies into it as you slice them. Then transfer them to baking sheets.
      You can dip them into the sugar on one or both sides, you decide. More sugar makes the cookies sweeter.
      WAYS TO ADAPT THIS RECIPE
      Finely chopped candied ginger produces minute, peppery little pops in the cookies, barely noticeable, but enough to add some je-ne-sais-quoi mystery!
      You could use candied orange or lemon peel instead if you like, and in place of the lemon zest, use orange or lime zest. I like the perkiness of the lemon and ginger in these, but you should make yours according to what you might have on hand and what you like.

      HOW TO STORE AND FREEZE ICEBOX COOKIES
      The rolls of dough, double wrapped in plastic, will keep in the freezer for up to three months, after which the cookies will lose some of their zest but will still be fine.
      Once the cookies are baked, they will keep well for up to a couple of weeks in an airtight tin. The baked cookies can also be stored in the freezer in heavy-duty freezer zipper bags for several months.
      MORE COOKIE RECIPES

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO