Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Cinnamon Pecan Ice Cream

This ice cream is perfect for topping a slice of pumpkin pie. Try creating your own custom ice cream flavor with the Recipe Maker.

• 
  
  2 cups heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  Table salt
  
  


• 
  
  Two 3- to 4-inch cinnamon sticks, broken into large pieces
  
  


• 
  
  5 large egg yolks
  
  


• 
  
  1 cup chopped toasted pecans
  
  

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. 

Stir in the cinnamon sticks. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. 

Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the cinnamon sticks in the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Fold the pecans into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour 
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. ground cinnamon  
  
  


• 
  
  1 tsp. table salt 
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For the topping:

• 
  
  2 Tbs. granulated sugar 
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Bourbon-Vanilla Bean Pumpkin Pie

• 
  
  1/2 cup whole milk 
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 vanilla bean, split and scraped
  
  


• 
  
  15-oz. can pure pumpkin
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1 blind-baked Basic Pie Pastry shell
  
  

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 cups apple cider
  
  


• 
  
  4 cinnamon sticks, about 3-inch long each
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
  
  


• 
  
  1/2 Tbs. confectioners’ sugar
  
  


• 
  
  3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 
  
  12 oz. semi-sweet baking chocolate, divided
  
  


• 
  
  3/4 cup flour  
  
  


• 
  
   2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
  
  


• 
  
  1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
  
  


• 
  
  1/2 tsp. baking powder
  
  


• 
  
  1/4 tsp. salt
  
  


• 
  
  1/4 cup (1/2 stick) butter, softened
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/4 cup firmly packed brown sugar
  
  


• 
  
  2 eggs, lightly beaten
  
  


• 
  
  2 tsp. McCormick® Pure Vanilla Extract
   
  
  

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1-1/2 inches apart on parchment paper-lined baking sheets.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.

Warm Maple and Cinnamon Bread Pudding

Take the flavors of a coffee cake, apply them to a bread pudding, and you get this warming custard, reminiscent of French toast and perfect for brunch or dessert. For the best results, let the custard soak into the bread for at least 4 hours before baking.

• 
  
  Unsalted butter for the pan
  
  


• 
  
  3 cups whole milk
  
  


• 
  
  8 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup walnuts (about 4 oz.) toasted
  
  


• 
  
  1/2 cup light brown sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 lb. rustic white bread (like ciabatta), cut into 3/4-inch-thick slices
  
  


• 
  
  3/4 cup pure maple syrup
  
  


• 
  
  Confectioners’ sugar for sprinkling (optional)
  
  

Butter a 9x13-inch baking dish. In a medium bowl, whisk the milk with the eggs, vanilla, and 3/4 tsp. salt. In a mini chopper or food processor, pulse the walnuts with the brown sugar and cinnamon. Arrange half the bread slices in an even layer on the bottom of the dish; cut slices into small pieces to fill in the holes. Cover with half of the egg mixture, a third of the nuts, and a third of the maple syrup. Make another layer with the remaining bread and cover with the rest of the egg mixture, another third of the nuts, and a third of the maple syrup. Sprinkle with the rest of the nut mixture and maple syrup. Cover with plastic wrap, pressing down so the bread is completely submerged in the egg mixture, and refrigerate for at least 4 hours and up to 2 days before baking.

Position a rack in the center of the oven and heat the oven to 350°F. Let the bread pudding sit at room temperature while the oven heats. Bake until the custard starts to set, about 30 minutes. Loosely cover the pudding with foil to prevent browning, and cook for another 10 minutes. Let cool for 10 minutes and serve sprinkled with the confectioners’ sugar, if desired.

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Cinnamon-Raisin-Walnut Pinwheels

These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  2-1/2 oz. (1/2 cup) raisins
  
  


• 
  
  2 oz. (1/2 cup) chopped walnuts
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  All-purpose flour, for rolling
  
  


• 
  
  1 recipe Buttermilk Biscuit Dough
  
  


• 
  
  2 oz. (4 Tbs.) melted unsalted butter
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.

In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.

On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.

Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.

Classic Gingerbread Cookies

Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity.
This recipe calls for a 4-1/4-inch cookie cutter (we used the gingerbread men cookie cutters from annclark.com), but you can use any size; just keep in mind that the baking time and yield will vary.

For the cookies

• 
  
  15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2-1/2 tsp. ground ginger 
  
  


• 
  
  1 tsp. baking soda 
  
  


• 
  
  1 tsp. ground cinnamon 
  
  


• 
  
  1/2 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 tsp. ground cloves 
  
  


• 
  
  1/4 tsp. table salt 
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened 
  
  


• 
  
  3/4 cup packed light brown sugar 
  
  


• 
  
  1 large egg 
  
  


• 
  
  3/4 cup mild molasses 
  
  


• 
  
  1 Tbs. finely grated orange zest (from about 1-1/2 large oranges) 
  
  

For the royal icing

• 
  
  8 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2 tsp. powdered egg whites  
  
  


• 
  
  1/4 tsp. cream of tartar
  
  

Make the cookies

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined, then add the molasses and orange zest and beat on medium speed until smooth, stopping to scrape the bowl as necessary, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.

Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.

Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.

With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.

Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.

Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.

Make the royal icing

In a stand mixer fitted with the whisk attachment (or in a medium bowl with a hand mixer) mix the confectioners’ sugar, powered egg whites, and cream of tartar on low speed. Increase the speed to medium low and add 3 to 5 Tbs. of water, 1 Tbs. at a time, mixing well and scraping the bowl as necessary, until the mixture is evenly moistened and the whisk leaves small trails that disappear quickly, 2 to 3 minutes. Continue to beat on medium low until the icing is thick, glossy, smooth, and free of lumps, about 5 minutes more.

To test for proper consistency, put a dot of icing on the counter with a toothpick. If, when you pull up the toothpick, the icing forms a peak that slowly melts back into the dot, the icing is ready. If the peak stays up, it’s too stiff: Add 1 tsp. of water to the icing, beat to combine, and test again. Repeat if necessary. 

Decorate the cookies

Scrape the icing into a pastry bag fitted with a small tip. (You can also use a plastic squeeze bottle or a plastic sandwich bag with a corner trimmed off.) Decorate the cookies as you like and let sit until the icing is completely set, about 40 minutes. 

Store baked and decorated cookies in an airtight container at room temperature for up to 5 days. 

Cinnamon Toast Shortbread Cookies

Ground cinnamon makes shortbread cookies even more comforting. Have them at breakfast if you want, we won't tell.

• 
  
  12 oz. (1-1/2 cups) unsalted butter, softened; more for the pan(s) 
  
  


• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour 
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 tsp. ground cinnamon  
  
  


• 
  
  1 tsp. table salt 
  
  


• 
  
  5-3/8 oz. (1-1/3 cups) confectioners’ sugar 
  
  


• 
  
  1 Tbs. pure vanilla extract or paste 
  
  

For the topping:

• 
  
  2 Tbs. granulated sugar 
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  

For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9-1/2-inch fluted tart pans with removable bottoms.

Combine the flour, cornstarch, 1 tsp. cinnamon, and salt in a medium bowl.  

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy, 2 to 3 minutes. Add the flour mixture and mix on low speed until the dough begins to form moist clumps, about 1 minute. 

Turn the dough out into the prepared pan (if making wedges, divide the dough between the two pans). Using lightly floured fingertips, press the dough into the pan(s) to form an even layer. 

For rectangular cookies, use a bench knife or a paring knife to cut the dough all the way through into 40 bars. With the tines of a fork, prick each bar twice all the way through, spacing the holes evenly and on the diagonal. Lightly flour the tines as necessary to prevent the dough from sticking. 

For wedges, cut each pan of dough all the way through to form 12 wedges. With the tines of a fork, prick the wedges three times all the way through, spacing the holes evenly over the dough.

Freeze the dough while the oven heats. Position a rack in the center of the oven and heat the oven to 325°F.

Just before baking, combine the 2 Tbs. sugar and the 3/4 tsp. cinnamon. Sprinkle the mixture over the dough, lightly pressing it into the surface.

Bake the dough, rotating the pan(s) halfway through, until the top(s) looks dry and golden-brown, 30 to 40 minutes. Transfer the pan(s) to a rack. Using a paring knife or bench knife, immediately re-cut the cookies along the lines. Cool completely before removing them from the pan(s). 

Moroccan-Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

• 
  
  2 tsp. ground cumin
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1/2 tsp. chili powder
  
  


• 
  
  1/2 tsp. sweet paprika, preferably Hungarian
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  1/4 tsp. ground ginger
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Pinch ground cloves
  
  

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.