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Better powdered sugar starts with freeze-dried fruit.

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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,

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