The combining of raw eggs and alcohol is a long-standing winter tradition. Nogs go back to merry old England. The idea of mixing eggs with alcohol and spices is a very old world thing and the original varieties were hot drinks involving beer and raw eggs. The chilled eggnog that we enjoy today didn’t become popular until the mid-19th century.

When it comes to eggnog you have several choices — most follow a basic formula: eggs are mixed with sugar, milk or cream, and liquor. You also have the choice between brandy, whiskey, or rum, no liquor at all. And there are even egg-free and dairy-free options. No matter which one you choose, take one sip of one of the homemade eggnogs below and you’ll never go back to the store-bought version! With these recipes, you’ll make the best eggnog at home for Christmas and holiday parties. They’re all rich, creamy, and oh so egg-y.

Homemade Eggnog

INGREDIENTS

12 eggs
1 1/2 cups Bourbon (3/4 pint)
1/2 cup Cognac (1/4 pint)
1/3 cup Dark Rum (1/6 pint)
1 1/2 cups sugar
1/4 tsp salt
6 cups whole milk
1/2 cup heavy cream
Freshly grated nutmeg, for serving

DIRECTIONS

Separate the eggs. Place the yolks in your mixing bowl. Check out this 3-Bowl Method for an easy way to do this step. Cover the whites and refrigerate or freeze until needed.
Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.
Add the salt, milk, cream, and liquor (if using, be sure to stir while adding). Whisk until combined.
Cover the bowl and refrigerate for at least 1 hour. If you are adding the liquor, this mixture will last for several weeks in the fridge. If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.
Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until they form stiff peaks. For best results, place your bowl and whisk/beaters in the freezer for 15 minutes.
Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base. Some of the egg whites will also float to the top, like cappuccino foam.

Raw eggs: This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.

TIPS:
The more liquor you add, the longer the eggnog will keep — non-alcoholic eggnog will save you 100 calories per serving but it should be consumed within 1 day. Eggnog with liquor will keep for several days to several weeks, depending on the amount added. The mixture must be at least 20-percent alcohol and aged at least 3 weeks to benefit from the pathogen-killing properties of the booze. There are several tales online of delicious eggnogs that have been aged for a year!

Even richer eggnog: Feel free to play with the proportions of whole milk to cream, keeping the total dairy the same. Using more heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 262 calories; protein 7.3g; carbohydrates 23.4g, 8% DV; fat 9g, 12% DV; cholesterol 142mg, 47% DV; sodium 121mg, 5% DV.

DIRECTIONS FOR EGGNOG WITHOUT RAW EGGS:

Use the same ingredients listed above.
Whisk eggs, sugar, and salt together in a large saucepan. Slowly whisk in milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165°F (this can take up to 15 minutes).
Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
Just before serving, whip cream with powdered sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg

The use of a good thermometer is important. You need to know the exact temperature of your mixture while you are whisking it as raw eggs are cooked at 160°F (71°C), your mixture must reach at least that temperature. But don’t go over 170°F to 175°F or your eggs while start to curdle and your eggnog will be much too thick.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 262 calories; protein 7.3g; carbohydrates 23.4g, 8% DV; fat 9g, 12% DV; cholesterol 142mg, 47% DV; sodium 121mg, 5% DV.

Save on Calories and Carbs:

Swap out the dairy milk for unsweetened nut milk or hemp milk.
Swap out the sugar for a good low carb natural sweetener. Swerve is a good one that measures just like sugar, but you can use whatever your favorite sweetener is as this homemade eggnog doesn’t require a certain sweetener for consistency.
Switch out the whole milk and use coconut whipped cream in place of the whipping cream for a dairy-free version.

Nutrition Facts
Switching out the milk and sugar will save you almost 100 calories and over 20g of carbohydrates while only adding about 30mg of sodium and dropping the protein to 4.7g.

Rockefeller Eggnog

At Rockefeller University, the Laboratory of Bacterial Pathogenesis and Immunology has been making a raw-eggs-and-alcohol eggnog for at least 60 years. It calls for leaving the egg, sugar, cream, spices, and alcohol mixture in the fridge for about six weeks. They usually make it about a week or so before Thanksgiving, sip it to cheer Thanksgiving, and then finish it at the Christmas party. The recipe they use comes from Dr. Rebecca Lancefield, a microbiologist who joined Rockefeller University in 1918 and was associated with that institute throughout her long and outstanding career. Here is the original Dr. Rebecca Lancefield’s recipe that they use. I was surprised to see there is no whole milk in it.

INGREDIENTS

12 eggs
1-quart heavy cream
1-quart light cream
1-quart bourbon
1-pint rum
sugar to taste (1/2 to 3/4 Lb) (1 1/8 cups to 1 2/3 cups)
nutmeg to taste

DIRECTIONS

Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins.
Add the light cream with mixing using a large spoon.
Add the sugar to taste with mixing, then nutmeg last.
In a separate bowl beat heavy cream ’till peaks
Add to the egg/bourbon/rum – mix into rest.
Leave standing at least overnight with the lid slightly ajar in the refrigerator. Serve after 3-4 weeks in the refrigerator.

Depending on your preference you may want to use 1-quart rum and 1-pint bourbon.

Nutrition Facts
Servings Per Recipe: 16
Per Serving: 700 calories; protein 6.7g; carbohydrates 24.5g, 9% DV; fat 44g, 56% DV; cholesterol 272mg, 91% DV; sodium 90mg, 4% DV. This recipe is not for the faint of heart. Give it a try if you dare! With 43mcg, it does give you 214% of your daily Vitamin D needs.

Check out more recipes on Sweet Southern Savings.

Pour Me Another Pizza
Pourable Pizza Dough Recipe

Mix, let it sit a while, then pour this liquid pizza dough into a pan. Let it have a short rest, top it off, bake to perfection and enjoy.

Makes one 13-by-18-inch pizza or two 12-inch round pizzas

INGREDIENTS

400 grams (2¾ cups plus 2½ tablespoons) bread flour

2 teaspoons white sugar

2 – ¼ ounce packets (4¼ teaspoons) instant yeast

1½ cups water, 100°F to 110°F

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, divided, plus more for oiling your hands

1 pound Campari or cherry tomatoes

6 ounces whole-milk mozzarella cheese, shredded (3 cups)

1 teaspoon dried oregano

Flaky sea salt, for sprinkling (optional)

DIRECTIONS
In a stand mixer with the dough hook, mix the flour, sugar and yeast on medium until combined, about 30 seconds. With the mixer running, add the water and mix on medium until a sticky dough forms, about 5 minutes; scrape the bowl and dough hook once during mixing. Turn off the mixer and let rest 10 minutes. Add 2 teaspoons kosher salt and mix on medium for another 5 minutes. (You can add more salt if you like a more traditional salty pizza crust) The dough will be shiny, wet and elastic.

Coat a large bowl with 1 tablespoon oil. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. Flip the dough with the spatula to oil all sides. Cover tightly with plastic wrap and let rise in warm spot for 4 to 5 hours.

When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes.

Meanwhile, heat the oven to 500°F with a rack in the lowest position. If using Campari tomatoes, cut them into quarters; if using cherry tomatoes, cut them in half. Place the tomatoes in a large bowl and mash gently with a potato masher. Transfer to a fine mesh strainer set over a bowl and set aside to drain until ready to use. I choose to use pizza sauce instead of tomatoes.

After the dough has rested, oil your hands, and, working from the center, gently push the it into an even layer to the edges and into the corners of the baking sheet; be careful not to press out all of the air. It’s fine if the dough does not completely fill the pan, but it should come close.

Drizzle the tomatoes with the remaining 1 tablespoon oil, then toss. Scatter over the dough, leaving a narrow border. Let rest for another 30 minutes. Scatter the cheese over the dough, then sprinkle with oregano, pepper and kosher or flaky salt (if using). Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. Slide the pizza from the pan onto a wire rack and cool for a few minutes before slicing.

To make two 12-inch round pizzas: Follow the recipe to make and rise the dough. When the dough is ready, generously mist two 12-inch round pizza pans with cooking spray, then pour 1 tablespoon oil onto the center of each. Scrape half the dough onto the center of each pan. Continue with the recipe, allowing the dough to rest for 20 minutes before pushing it to the edges of the pans and adding toppings. Bake one at a time, reducing the baking time to 12 to 15 minutes.

TIPS

It will be quite a challenge but this dough can be mixed by hand if you do not have a machine with a dough hook. You can check out King Arthur Baking’s post Kneading Wet Dough By Hand for help.

Don’t forget to mist the baking sheet with cooking spray. The olive oil alone isn’t enough to prevent sticking; a coating of cooking spray is important to ensure the pizza releases easily. Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juices from the tomatoes.

If you do not have instant (also called rapid-rise) yeast, it’s fine to use one ¼-ounce packet of active dry yeast. But if so, stir the sugar and yeast into the warmed water, then let stand until the mixture is bubbly, about 5 minutes, before adding it to the flour (if the mixture does not bubble, the yeast is dead so you will need to get a fresh batch).

Don’t go crazy with your pizza toppings. Doing so can leave your pizza weighed down and soggy. Pizza places can do it because they use air impingement ovens.

Don’t use fresh mozzarella; it contains too much moisture and will make the surface of the pizza soggy. Likewise, be sure to drain the juice from tomatoes and any toppings that are in juice.

Instant Yeast vs Active Dry Yeast: The two yeasts can be used interchangeably in recipes, but active dry yeast needs to be dissolved in water before using while instant yeast can be mixed right into the dough. If you are using Active Dry Yeast for this recipe, place it in a bowl or measuring cup with the water and sugar to dissolve it before adding it to the flour If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Low moisture topping suggestions:

Lunchmeats such as ham, pastrami, canadian bacon, or pancetta
Sliced pepperoni or salami
Black or green olives, pitted and halved
Roasted red peppers, patted dry and cut into strips
Roasted or blanched hard squashes, and root vegetables
Marinated artichoke hearts, patted dry and cut into chunks
Capers, drained and patted dry

Suggestions for adding wet ingredients

Precook bacon, sausage, ground beef, and other meats before adding
Carmalized/sauteed onions or mushrooms
Precooked pineapple

More Great Recipes on Sweet Southern Savings

You can enjoy a delicious cup of this Sundae Butter Pecan Ice Cream Flavored Coffee anytime. Thanks to the creators of this coffee you can even have dessert for breakfast. No Guilt, No Shame!

About the product:

- Drink your dessert ice cream hot or cold, Just fill your cup (glass not recommended)
  with ice and brew your ice cream flavored coffee on low setting.
- Extra fresh and filter brewed, using only the highest quality 100 percent Arabica beans.
- Sundae coffee Ice cream flavored pods are 2.0 Keurig K-Cup Brewer Compatible.

We found that when we brew up one these pods there is just a hint of the butter pecan with no lingering after taste. With rich and robust coffee as the base, each of these single-serve pods is bursting with the flavor of great coffee. Since we both really love the taste of this coffee, we are pleased that the flavor was not overpowering. However, we know that some are really looking for a strong coffee with a lot of added flavor. If this is you, we suggest brewing these pods on one of the smaller settings.

Not only have they mastered the art of making great tasting flavored coffee, but they’ve created heaven in a cup with this Sundae Ice Cream Flavored Coffee. Each of their flavors; Butter Pecan, Pralines & Cream, Chocolate Caramel, Rocky Road, Dulce de Leche, Mint Chocolate Chip, Peanut Butter Cup, Vanilla Swirl, Maple Walnut, Mocha Chip, Ice Cream Sandwich, and Toffee Crunch flavors; all live up to the high standards set by this brand. Rich and full of flavor, they remind us of fun summers of yesteryear.

Speaking of Summer… Summer is a time when we look forward to being carefree and often get to enjoy a vacation. Whether you have plans to climb a mountain, do a bit of off-roading, play in the surf or just spend time lounging poolside; for most of us, summer also includes some yummy treats. It’s been proven, no time passes faster than the summer months and that which you have your favorite frozen dessert in your hand.

Have you been dreaming about having a cup of coffee with a big bowl of butter pecan coffee swirl ice cream? Yeah, now that I mentioned it, you want ice cream!

Sundae Swirl Butter Pecan Coffee Ice Cream

No need to dig out the ice cream churn. Because, this easy recipe doesn’t need one!

1 Tablespoon instant coffee granules
1/8 cup hot water
2 cups (480ml) heavy cream
1 can (14oz/397g) sweetened condensed milk
1 cup toasted pecans, chopped, chilled
1 1/2 Tablespoons unsalted butter, melted
1/2 Tablespoon pure maple syrup
smidgen of sea salt

Instructions:

First in a small bowl or cup, dissolve the coffee granules in the hot water. Set aside.

Next, toast the pecans. You can do this on the stove or in the oven. To toast them in the oven, add chopped pecans to a baking sheet and toast them in the oven at 400 degrees Fahrenheit for 5-10 minutes. Turn them halfway to avoid browning on one side. When done, immediately remove from the sheet and place in a metal or glass container. You can also toast nuts by placing them in a dry nonstick skillet and cooking them over medium heat, shaking pan until nuts are lightly browned. To avoid over browning remove from pan immediately and place in a metal or glass container. Set aside.

For the next step you will need two medium bowls and two spoons/spatulas for stirring. I prefer to use spatulas since I’m going to need them to fold in the heavy cream in the next step.

For the butter pecan flavored ice cream:

In one of the medium bowls, stir together the melted butter, pecans, sea salt, and maple syrup, and the 1/2 the can of sweetened condensed milk, until fully combined. Set aside.

For the coffee flavored ice cream:

In the second medium bowl, stir together the other 1/2 of the can of sweetened condensed milk and the dissolved coffee, until fully combined. Set aside.

To make the ice cream base:

Pour the heavy cream into a large bowl. Using a handheld or stand mixer on medium-high speed, whip the heavy cream until stiff peaks form. Now, place 1/2 the cream into the bowl with the coffee mixture and the other half into the bowl with the pecan mixture.

Next, fold the heavy cream into each mixture.

To swirl the ice cream:

To do this you will spoon the mixtures into a 9×5-inch loaf pan or 2-quart container. Alternate spoonfuls of coffee and butter pecan ice cream into your pan. Once all the ice cream is in the pan, using one continuous motion, drag an offset spatula or butter knife through it from end to end and then side to side to create lines that are both horizontal and vertical.

Cover and place in freezer. Freeze for 6 hours or until firm.

TIPS:

Make sure you are swirling all of your ice cream by having your spatula/knife lightly touch the bottom of the pan.
For a super chunky ice cream you can fold in coarsely chopped dark chocolate into the coffee ice cream. For tips on how to prevent your chocolate from feeling gritty read this post.
A smidgen of something is half a pinch or 1/32 of a teaspoon.
Preparing your toasted pecans and/or chocolate pieces ahead of time and placing them in the freezer to chill before adding will help your ice cream set faster. (Ice creams full of chunks take longer to set, and pre-chilling the chunks makes for faster hardening times, which in turn means slightly smoother, creamier ice cream when it fully freezes.)
Instead of instant coffee and water you can use 1/8 cup of any strong brewed coffee. (However, you will not get as much coffee flavor this way)
I had some ceramic mini loaf pans that I used part of the ice cream to make two individual servings for dessert.

What’s even better than a delicious cup of coffee? Coffee that’s been infused with the flavor of ice cream. Yes, just like all the great tasting ice cream we know and love this coffee delivers the delicious flavor of our favorite ice creams but without the guilt! And, it’s a good thing because, like us, once you enjoy the taste of these incredible ice cream flavors in your favorite coffee mug you’ll be wanting more.

So pick your favorite, brew up a cup or two, and savor the sweetness with someone special.

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SPICED BEEF AND FETA LINGUINE

Since most of the cooking time for this spiced beef dish is done in the slow cooker this is a great recipe to make on a busy weeknight. Once the meat comes out of the slow cooker, you can have dinner on the table in 30 minutes or less!

1½ Pounds Spiced Beef, Shredded
2 Large Yellow Onions, finely chopped
8 Medium Garlic Cloves, Minced
2 Tablespoons Ground Cumin
2 Teaspoons Sweet Paprika
2 Teaspoons Cinnamon
Kosher Salt and Ground Black Pepper
28 Ounce Can Whole Peeled Tomatoes, crushed by hand
12 Ounces Linguine
8 Ounces Feta Cheese, Shredded
½ to 1 Cup Chopped Fresh Basil

To make the spiced shredded beef:

In a 12-inch skillet, sear the meat. Remove the meat from the skillet and place in the slow cooker.
Next, place garlic and onion in the 12-inch skillet and sauté. Add the sautéed onions and garlic to slow cooker.
In a bowl, combine the cumin, paprika, cinnamon, 1 teaspoon each salt and pepper, and ¼ cup water. Pour over meat.
Cover and cook on high for 6 hours, or until tender.
Remove spiced beef from slow cooker; cool slightly and shred with 2 forks. Discarding any fat.
Place the spiced shredded beef in a 12-inch skillet. Stir in the crushed tomatoes with juices and bring to a simmer. Then reduce the heat to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Add pasta cooking water by the ¼ cupful, tossing after each addition until you get the creamy texture you like. Taste and season with salt and pepper, then transfer to a serving platter.
Stir the basil into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.

Be sure to check out the tips at the bottom of the page!

For a easy weeknight meal 90 percent lean ground beef (or other ground meat) can used for this recipe. Just don’t use anything fattier than 90 percent lean or the sauce will be greasy. Rather than the 6-8 hours that the recipe above takes, this recipe takes just 45 minutes from start to finish.

1. In a medium bowl, combine the beef, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands until homogenous.
2. Add the spiced beef mixture, onion and garlic to a 12-inch skillet. Set the pan over medium-high and cook, stirring and breaking up the meat with a spatula, until the onion has softened and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
3. Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Add cooking water by the ¼ cupful, tossing until you get the creamy texture you’re looking for. Taste and season with salt and pepper, then transfer to a serving platter.
4. Stir the basil into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.

TIPS:

We use boneless roast beef chuck or round roast to make shredded beef. However, according to Steak School by Stanbroke brisket and skirt cuts are also great beef choices for slow cooking.
If your slow cooker has sauté/sear features you can sear the meat and sauté the aromatics right in your slow cooker.
Gently shred the feta cheese using the large holes of the box grater. Putting the block in the freezer for 15 – 20 minutes before shredding will help make this soft cheese more manageable. Also, coating the face of the grater with a light coating of oil or non-stick cooking spray will help reduce the mess.
A homogeneous mixture is simply any mixture that is uniform in composition throughout. As long as each substance is mixed in enough to be indistinguishable from the others, it is a homogeneous mixture.
A trick we learned from Bon Appétit for no mess tomato crushing, is to pour the can of whole tomatoes into a resealable plastic bag, sealed it, and crush. You can even reuse the bag to store the leftover pasta in. That is, if there are any leftovers 🙂
Adjust the amount and type of fresh herbs used based on your personal flavor preference. Mint, Marjoram, Rosemary, or Tarragon can also be used for this recipe.
Double the slow cooker portion in this recipe and use half the shredded beef to make shredded steak sandwiches, tacos, or any other recipe that calls for shredded meat.
Does it drive you crazy when recipes say you should season with salt and pepper to taste? I get your frustration and struggle with that very subjective instruction, too! Here’s some guidance to help you. Salt to taste has more to do with adding the right amount of salt to bring out the flavors in the food. Pepper to taste deals with how much heat you want the dish to have. Always taste something (that’s cooked) before adding seasoning. Try to ignore the instinct to taste for saltiness. You don’t actually want the dish to taste salty, but rather, you want to enhance the flavor of the ingredients. Do the greens still taste bitter? Can you taste the natural sweetness of the squash? If a recipe tastes like it’s missing something, the two most likely culprits are salt and acidity. And, A pinch of salt or a squeeze of lemon juice will often fix it. When a recipe calls for seasoning raw meat “to taste,” a good place to start is about 1/8 teaspoon of kosher salt per portion. A good rule to follow is to always season with a light hand while cooking and then adjust the seasoning just before serving.

Piernik or Pierniczki, Poland’s honey-based gingerbread which is popular for St. Nicholas Day and at Christmas time is heavily spiced. The authentic recipe for them is still a closely guarded secret, but they are traditionally made with wheat or rye flour, honey, and a blend of spices, such as cinnamon, nutmeg, pepper, and cloves. To replicate the robust palate of these cookies and get the most flavor from the spices in this recipe, the spices are infused into the honey. This both draws out the spices’ flavors and helps to distribute them more evenly through the dough. A dark, robust honey works best with the intensity of the spices and the nuttiness of the rye flour.

PIERNIKI POLISH GINGERBREAD COOKIES

The name pierniki is derived from the Polish word pieprz, or pierny, meaning packed with peppery flavor. And, these cookies live up to their name as they are packed with lots of delicious peppery flavor!

Makes 40 Cookies

Ingredients

260 grams (3/4 cup) buckwheat or clover honey
8 tablespoons (1 stick) salted butter
1 1/4 teaspoons ground black pepper
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
210 grams (1 1/2 cups) rye flour
195 grams (1 1/2 cups) all-purpose flour
1/2 teaspoon baking soda
1 tablespoon finely grated fresh ginger
100 grams (1/2 cup) packed light brown sugar
1/2 teaspoon kosher salt
1 large egg
240 grams (1 cup) turbinado sugar or espresso glaze

Directions

In a small saucepan over medium, combine the honey, butter, pepper, cinnamon, ground ginger, and cardamom. Bring to a simmer, stirring occasionally, then transfer to a medium bowl. Let cool until warm, 20 to 30 minutes.
In a medium bowl, whisk together both flours and the baking soda. Into the honey mixture, stir the fresh ginger, brown sugar, and salt. Add the egg and mix until well combined, then stir in the flour mixture. Shape the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 12 hours.
Heat the oven to 350°F with the racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Put the turbinado sugar, if using, in a small bowl. Pinch off 1-tablespoon bits from the chilled dough disk and roll them between the palms of your hands into 1-inch balls. If using turbinado sugar, roll each ball in the sugar to coat evenly. Divide the dough balls between the prepared baking sheets, spacing them evenly. Lightly press each one with your hand to flatten to ¼ inch thick.
Bake until light golden brown at the edges and slightly cracked on top, 10 to 12 minutes, switching and rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely. If using espresso glaze, use a spoon to drizzle the glaze over the cooled Pierniki cookies. Let the glaze dry for 30 minutes.

Tips

Chilling the cookie dough for longer than 12 hours will result in cookies that bake up cakey and thick.
If time allows, bake these Pierniki cookies the day before you plan to serve them, as their flavor improves with resting.
Buckwheat and clover honey both work well with this recipe, but avoid honey that has a distinct floral note.
These cookies can be decorated in several ways. For a crackled appearance, roll the dough balls in turbinado sugar before baking. You can also drizzle the baked and cooled cookies with an espresso glaze such as the one below.

ESPRESSO GLAZE

2 tablespoons instant espresso powder
2 tablespoons plus 4 teaspoons whole milk, divided
230 grams (2 cups) powdered sugar

In a medium bowl, whisk together the espresso powder and 2 tablespoons of the milk until the espresso dissolves. Add the powdered sugar and the remaining 4 teaspoons of milk; whisk until thick and smooth.

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Holiday Recipes: Homemade Eggnog Recipe