Cane Syrup Slice 'N' Bakes

Cane Syrup Slice 'N' Bakes Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

Yield:

Makes about 5 dozen
Total time: 3 Hours, 10 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 35 Minutes
Total: 3 Hours, 10 Minutes

Ingredients

2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup*
1 1/2 teaspoons kosher salt
2 teaspoons vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/2 cup turbinado sugar (such as Sugar in the Raw)
Parchment paper

Preparation

1. Beat first 5 ingredients at medium speed with an electric mixer 2 to 3 minutes or until creamy.

2. Add flour; beat until blended. Divide dough into 4 portions, and shape each portion into an 8- x 2-inch log. Wrap in plastic wrap, and chill 1 hour.

3. Whisk together egg and 1 Tbsp. water. Unwrap logs, and brush with beaten egg. Sprinkle turbinado sugar over logs, pressing to adhere, and rewrap. Chill 30 minutes.

4. Preheat oven to 350°. Cut logs into 1/4-inch-thick slices; place 1 inch apart on 2 parchment paper-lined baking sheets. Bake 10 to 14 minutes or until edges are lightly browned, switching pans halfway through. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool.

*Sorghum or honey may be substituted.

Black-Tie Benne Slice 'n' Bakes: Prepare recipe as directed, reducing butter to 1 1/2 cups and adding 1/2 cup each tahini and white sesame seeds to first 5 ingredients in Step 1. Substitute 3/4 cup black sesame seeds for turbinado sugar.

Gingersnap Slice 'n' Bakes: Prepare recipe as directed, reducing salt to 1 1/4 tsp. and adding 2 tsp. ground cinnamon, 1 tsp. ground cardamom, and 1/4 tsp. each ground allspice, ground cloves, and ground nutmeg to first 5 ingredients. Stir in 1/2 cup chopped crystallized ginger after adding flour.

Fruitcake Slice 'n' Bakes: Soak 1 cup candied fruit, 1 tsp. firmly packed orange zest, and 1 tsp. loosely packed lemon zest in 1/4 cup spiced or dark rum 30 minutes. Prepare recipe as directed, stirring fruit mixture into dough after adding flour. Substitute 3/4 cup chopped walnuts for turbinado sugar.

Lemon-Rosemary Slice 'n' Bakes: Prepare recipe as directed, omitting egg and turbinado sugar and adding 1 Tbsp. lemon zest and 2 tsp. minced fresh rosemary to first 5 ingredients. Reduce flour to 3 1/2 cups, and add 1/2 cup cornmeal with flour. Gently toss together warm cookies and 2 cups powdered sugar to coat.

Ben Mims,

Southern Living

December 2013
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