By: Sam Adams Editorial Team
| Published: January 29th, 2015
We’re sad to see another season of football come to an end, but we’re really excited to enjoy the big game. While it is a big weekend for our hometown team, it’s also a big weekend for Carlene O’Garro, our very first Brewing the American Dream loan recipient and owner of local bakery and cafe Delectable Desires.
Please join us at 1PM on Friday, January 30th for a ribbon cutting ceremony to celebrate the grand opening of her brick and mortar shop located at 1755 Centre Street West Roxbury, MA with some very special guests – our founder and brewer Jim Koch, and Mayor Marty Walsh. Be one of the first 100 people to arrive and you’ll receive a Samuel Adams Boston Lager Cupcake on the house!
Can’t make it to the event? Here’s how you can make them at home:
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By: Sam Adams Editorial Team
| Published: January 20th, 2015
While on their honeymoon, David and Rynn Caputo made a big decision; they would quit their Fortune 500-company jobs and enroll in culinary school in Calabria, Italy – they haven’t looked back since! Based in Spring Grove, PA, Caputo Brothers Creamery (named for their two young sons) makes the country’s only fermented cheese curds that can be stretched into fresh mozzarella cheeses, providing a high quality cheese product for cheese lovers and restaurants around the country.
The Caputos competed in (and won) our 2014 Brewing the American Dream Pitch Room Competition, which earned them a $10,000 business grant and extended business coaching and mentoring from our team. We had a chance to chat with Rynn about their cheese and how Brewing the American Dream is helping their growing business.
Q: How did you and your husband get into cheese making?
A: Cheese making really found us. We had gone to culinary school in Italy and as part of our program, we spent time making cheese. At that point we weren’t like, “oh yeah this is what we’re going to do” – but basically, when we came back to the states, we couldn’t find the type of mozzarella that we had in Italy. We started out of pure necessity – to have it at home for ourselves. We got a great response from our friends, so we started researching artisan cheese making and worked with master cheese makers in Italy to bring it to the states.
Q: What makes your product special?
A: We make the country’s only fermented cheese curds, that we know of, that can be stretched into fresh mozzarella. Every other mozzarella cheese curd for sale is made by taking milk, and adding vinegar and citric acid to it – it never goes through fermentation. It would be likened to taking grape juice, adding citric acid to it, and putting it in a wine bottle. When people try our cheese for the first time they often say, “wow this tastes like cheese,” which sounds silly, but that’s what it is! It’s made with higher quality milk, and real culture, but the key difference is the process of fermentation.
Q: Where is your cheese available and how do most people use it?
A: Most of our product is sold wholesale to restaurants. Celebrity chefs have picked it up and ran with it, but we also have a chef at a biker bar down the street from us who stretches it out to use on pizzas -it really depends on the chef and what they’re into.
We also do sell directly to consumers – it really just takes hot water and salt to stretch it out. Caprese salad is the number one way people use it at home, but we’re going through the process of showing people how to make caprese with things that are in season throughout the year – like with strawberries in the summertime or beets in the wintertime with walnuts and balsamic vinegar.
Q: How will the $10K grant you received from Samuel Adams Brewing the American Dream have an impact on your business?
A: We are in the process of building out what will now be our third plant. We started small, and then we grew into a plant that we’ve now outgrown. We’re about to go much larger – and there is significant capital that goes into that, so these funds will immediately go towards supporting that project. In general, I find it really exciting that Jim Koch and his team took the time to invest their energy into something that has a direct impact on the small business world – it’s very encouraging.
Q: What is your advice for delivering a great business pitch?
A: Figure out what the most important point about your product is, and make sure there is a hook to get their attention so they’ll want to keep talking to you. And practice! We actually had the grand opening of our brick and mortar the day before the Pitch Room Finals, so that helped me hone my pitch for the national competition.
Do you have a food, beverage, or craft brewed product that you’re passionate about? Our Brewing the American Dream Pitch Room Competition will be back for 2015! Check out the website for more details.
By: Sam Adams Editorial Team
| Published: December 2nd, 2014
Entrepreneurs nationwide in the food, beverage, and craft brewing industries have been perfecting their two minute business pitches as part of our Brewing the American Dream Pitch Room Competition. This national contest offers small business owners the chance to win a $10,000 grant, extended coaching and mentorship from members of our team, and an opportunity to pitch their product to key retailers and buyers.
We’ve hosted four regional “Pitch Room” competitions this year in Chicago, Denver, Boston, and New York City. We’ve heard from a total of 23 small business owners who had just two minutes to pitch their products to a panel of expert judges ranging from members of the Sam Adams team (including Jim Koch), retailers, buyers, and business experts. Following the pitch, the small business owners were offered valuable feedback putting them one step closer to perfecting their sales pitch. When a small business is starting out, sometimes all they have is their pitch or their story, so improving this pitch goes a long way to enhance one’s selling abilities at the offset.
As a new element of the competition, we partnered with Entrepreneur magazine to host a “Wild Card” Competition, giving small business owners across the country that couldn’t attend a regional competition the chance to submit their best pitch by uploading a two minute pitch video online. Once we narrowed that pool down to X finalists, our drinkers helped us choose who would be moving on to the Pitch Room Finals (more on that below).
This year we have nine finalists who will be participating in the Brewing the American Dream Pitch Room Finals in New York City on December 4th!
Meet the finalists:
Winner: Christine Welch, CoffeeCake Connection – West Chicago IL. CoffeeCake Connection bakes gourmet and gluten free coffee cakes.
Runner-Up: Fernando Gutierrez, Torti Products – Highland, IN. Torti Products offers ready to bake authentic flour tortillas, available in white and whole wheat.
Winner: David and Jennifer Bacon, Flapjacked – Broomfield, CO. Flapjacked offers protein pancake mixes that are healthy and easy to prepare (just add water).
Runner-Up: Douglas Michaels, Noble Savage - Wheat Ridge, CO. Noble Savage creates frozen paleo meals to offer people a delicious, nutritious alternative to the rest of the convenient food choices currently available.
Winner: Laurie Meizler, Joos – Newton, MA. Joos makes 100% organic, fresh, non-pasteurized fruit and vegetable juices, and also offers a Joos Cleanse program which includes access to a certified health counselor and/or registered dietician.
Winner: Margaret and Frank Lunn, HotPot Coffee – Chatham, NH. HotPot Coffee develops gourmet hot and spicy coffee beans that are custom blended and expertly roasted for unique flavors such as Chipotle Chocolate and Cayenne Bourbon.
Winner: Matt Bachman and Ben Gordon, Wandering Bear Coffee – New York, NY. Wandering Bear Coffee brews cold brew coffee and offers them in an eco-friendly box (that is often delivered to offices in NYC) that contains 12 servings.
Runner-Up: Rynn Caputo, Caputo Brothers Creamery – Spring Grove, PA. Caput Brothers Creamery makes frozen fermented cheese curd. They are one of the only creameries to offer cultured Cagliata.
Wild Card Competition
Winner: Shelly Fasulko and John Pippin, Brewnuts – Cleveland, OH. Brewnuts uses craft beer as a key ingredient in their delicious donut recipes and glazes, offering seasonal styles to reflect the craft beer scene throughout the year.
Thank you to everyone who participated in the Brewing the American Dream Pitch Room Competition this year! We’ll be announcing the overall winner after the Pitch Room Finals take place on December 4th in New York City.
If you’re in the New York City area, join us for the Brewing the American Dream Pitch Room Finals! RSVP here.
By: Sam Adams Editorial Team
| Published: November 6th, 2014
As part of the Brewing the American Dream program, craft brewers nationwide have the opportunity to apply for the Samuel Adams Brewing & Business Experienceship. Through the Experienceship, each year one craft brewer is selected and provided the opportunity to experience extended coaching and mentoring from the Samuel Adams team, access to beer industry events, and the opportunity to brew a collaboration beer with us at the Boston Brewery.
This year’s Experienceship winner is founder and head brewer Grant Fraley and co-founder and CEO Marta Jankowska of ChuckAlek Independent Brewers. ChuckAlek Independent Brewers opened its doors in January of 2013 in Ramona, CA. Named after their grandfathers, Chuck and Alek, the brewery pulls some of the past into the present by creating “Old School Beers for New School Palates,” with a particular focus on porters and stouts. We had a chance to chat with them about how they got into the craft beer industry, what they’re currently brewing, and how Brewing the American Dream has had an impact on their brewery.
Q: How did you get into brewing?
A (Grant): I got started brewing at home several years ago when I first moved to San Diego. I got interested in doing more European and classic styles while pursuing my master’s degree in Geographic Information Science over in Germany and Austria.
Q: When did you make the jump into starting your own brewery?
A (Grant): Marta and I were really interested in exploring different styles of beer that weren’t readily available in San Diego. You can get triple IPAs, double IPAs, black IPAs – they’re all so prevalent. We were brewing a lot of British and German styles at home and we were like hey – this isn’t really being done, so there was a good opportunity to bring underrepresented styles to San Diego craft beer drinkers. We opened ChuckAlek Independent Brewers with help from friends and family, but most of it we built out on our own, including the brew house.
Q: What were the biggest challenges you faced?
A (Marta): One of the biggest challenges we faced was articulating our identity. One of the best pieces of advice we got from a friend in the beer industry is that we needed to form a very clear story as to who we are and our mission. There are already so many breweries in San Diego, so if we just went into it saying “hey, we make awesome beers” we might be OK, but no one would really notice us. That really took us some time.
Q: What is the most rewarding part of owning your own brewery?
A (Marta): It’s a lot of fun! We get so many customers come in who are blown away. People come in and the first thing they ask us is “what’s your IPA?” We have to divert them and say, we don’t do an IPA, but we do some of the best porters in San Diego County and you should really try one. You see the doubt in their face, but then they try it and say “Oh my gosh, it’s so good!” We get multiple people like that in a day. It’s fun to challenge San Diego’s taste buds a bit.
Q: Your brewery specializes in recovering, reviving, and recreating heritage craft brews – what are examples of some of the styles you have brought back?
A (Marta): This year we did a historical beer project called the Archives Series, which traces the history of porters and stouts from 1804 all the way up to 1933. It’s been really fun – we’ve been working closely with beer historian Ronald Pattinson. Ron helped us by consulting on various beer styles and recipes, making sure our recipes were as accurate as possible. He also joined us in a collaboration project we did with Stone Brewing Co. – an East India Porter called Colonel Sykes.
Q: How has the Samuel Adams Brewing the American Dream (BTAD) program helped support your brewery?
A (Grant): We didn’t sell our beer outside of the tasting room for the first six months or so. We decided that we wanted to use some of our brewing capacity to get our beer out into the marketplace, and that was about the time we received the loan through BTAD. We used that loan to help purchase our first couple dozen kegs, and to hire a part-time sales representative to go out and land some of our initial accounts. Now we’ve gone from half a dozen draft accounts to more than three dozen draft accounts. We’ve also gotten some great coaching on marketing and media outreach – it has been useful advice for how we want to represent and market our brand.
Q: What are you looking forward to about the Experienceship?
A (Grant/Marta): Coming to Boston of course! We can’t wait to see the brewery, soak in all of the advice we can get our hands on, and get some good feedback from Jim Koch about the next steps to take. We’re also looking forward to the collaboration beer – we’re hoping to do a Revolution Era Porter or Stout, something that could really dig into the history of Samuel Adams and Boston while showcasing the types of beer styles we are best at.
Want to learn more about ChuckAlek Independent Brewers? Visit their website.
By: Sam Adams Editorial Team
| Published: October 1st, 2014
Beer and pretzels always go well together – but that is particularly true this time of year as we raise our steins to celebrate Oktoberfest!
Kris Schoenberger, owner and grill master at BBQ’d Productions, a small business that participates in our Brewing the American Dream program, put together a really great mustard recipe to enjoy with pretzels made with our OctoberFest beer.
Don’t have time to make your own pretzels? Don’t worry – we tested out the mustard recipe with Snyder’s of Hanover limited edition Oktoberfest pretzels, which you should of course pair with our OctoberFest beer! A great pairing to Prost with!
Ingredients for Kris’ mustard:
- 1 1/2 Cups Octoberfest Beer
- 1 Cup Brown Mustard Seeds
- 1 Cup Water
- 1/2 Cup Malt Vinegar
- 1/2 Cup brown sugar
- 1/4 Cup dry yellow mustard
- 1 TBSP onion Powder
- 1 TBSP Garlic Powder
- 1 TBSP Hickory Smoke Flavoring
- 1 TBSP Black Pepper
Mix the OctoberFest beer and brown mustard seeds in a pot on the stove, bring to a boil and then simmer for 20 minutes. After simmering, turn off heat and allow the seeds to soak in the beer for one hour.
Pour seed and beer mixture into a blender and puree until you reach a smooth consistency, with a little grain still left.
In a mixing bowl, mix together the water and malt vinegar and then add the dry mustard, brown sugar, onion powder, garlic powder, hickory smoke flavoring, and black pepper.
Take the mixture from the mixing bowl and mix well with the OctoberFest and brown mustard seed puree.
Pour into a glass jar or container. The mustard will remain good for up to one month as long as it is stored in the refrigerator.
By: Sam Adams Editorial Team
| Published: July 1st, 2014
Craft beer is one of the most important ingredients you need to celebrate Independence Day this weekend. And we’re not just talking about drinking beer. We’re cooking with it too.
While you’re firing up the grills and celebrating July 4th, check out a recipe for a burger topped with smoked Gouda and beer caramelized onions from Brewing the American Dream program participant Kris Schoenberger, owner of BBQ’d Productions:
Beer Cheese Topping:
2 Tablespoons of Salted Butter
2 Tablespoons of Flour
½ Bottle of Sam Adams Boston Lager
4oz Shredded Smoked Gouda Cheese
½ Teaspoon of Mustard
½ Teaspoon of Worcestershire Sauce
Cayenne Pepper to Taste (Depends on how spicy you like)
1. Melt butter in a pan over medium-low heat
2. When it bubbles and foams, add the flour and whisk together to form a paste.
3. Cook, whisking constantly, until the mixture turns from white to light tan.
4. Gradually whisk in the beer and slowly add the cheese, continuing to whisk until you have a thick cheese sauce. Stir in Cayenne. Remove from heat and set aside until ready to use. You may need to reheat before serving.
Beer Caramelized Onions Topping:
2 Large Onions, Diced
2 Tablespoons Butter
1/2 Bottle of Sam Adams Boston Lager
Black Pepper to taste
1. Melt the butter in a heavy skillet over medium-high heat, then add the onions.
2. Allow them to cook without stirring for 15 minutes, then flip so that the raw onions on the top are now on the bottom.
3. Cook for another 10-15 minutes, then stir in beer, lower the heat and allow to cook slowly for another 15 minutes or until completely soft and deeply caramelized.
2 Pounds of Ground Beef
2 cloves chopped Garlic
4 tablespoons Worcestershire sauce
1. Dice garlic fine.
2. Add all ingredients, and mix well with ground beef.
3. Form burger patties, and cook on a hot grill to desired cooked preference.
4. Assemble Burger, on a freshly toasted bun, and top with cheese sauce and caramelized onions.
Looking for more cooking with beer recipes? Check out the Food and Beer section of our website.
By: Sam Adams Editorial Team
| Published: May 8th, 2014
American Craft Beer Week is next week, and we’ll be celebrating all week long with some pretty special events at the Boston Brewery! Check out what we have going on and be sure to RSVP to join us in celebrating Craft Beer Week!:
Growler Launch Party
Monday, May 12th 5:00PM – 8:00PM
Celebrate the kick-off of American Craft Beer Week with us at the brewery as we officially launch our long awaited growler program! Now you can pick up the freshest Sam Adams beer to enjoy at home. We will be featuring specialty styles that we brewed just for American Craft Beer Week that will only be available here at the brewery as well as some traditional favorites.
You will be able to sample a few different styles of beers and enjoy pretzels from the Boston Pretzel Company and cupcakes from Lulu’s Sweet Shoppe, two local beneficiaries of our Brewing the American Dream program. If you give a $10 donation to our Brewing the American Dream program, you will receive a free growler!
Nano Brewery Tour
Tuesday, May 13th 5:30PM – 7:30PM
Our nano brewery is essentially a mini brewery (10 gallon system) where our brewers stretch their creativity and innovation. Working on a small scale, we do a lot of experimentation here. This is the first time ever that we have opened up our nano brewery to the public and we’re excited to have our nano brewers Grant McCracken and Eryn Bottens show you around!
Wednesday, May 14th 6:00PM – 7:30PM
One of our brewers Seth Adams will do a guided tasting of a variety of Samuel Adams stout styles, including Samuel Adams Nitro Stout. Attendees will also receive a Samuel Adams Stout glass. We will also have cookies from local Brewing the American Dream beneficiary Delectable Desires.
Summer Styles, BBQ, and Bluegrass Night
Thursday, May 15th 5:00PM – 8:00PM
Join us as we break out our Summer Favorites Brews and pair them with live bluegrass music from the Goodtime String Band and BBQ from Blue Ribbon BBQ!
IPA Open Taps Night
Friday, May 16th 45 Minute timeslots between 3:00PM – 7:00PM
Join us as we pair cheeses from our local Samuel Adams Brewing the American Dream small business beneficiary, City Feed, with a variety of our IPAs, including our new Rye IPA, Roggen Wolf. We will also have a coffee IPA that was brewed exclusively for this event available for sale in growlers.
Not in the greater Boston area? We have plenty of tap takeovers happening all over the country to celebrate American Craft Beer Week! Check out our Events page to see if there is an event near you.
By: Sam Adams Editorial Team
| Published: March 19th, 2014
In 2008, when we launched our Samuel Adams Brewing the American Dream program, we imagined that new food and beverage business owners would benefit greatly from access to all kinds of coaching – from how to procure ingredients, to marketing opportunities like how to create a compelling label and website, to addressing a variety of legal issues, and even leasing commercial space. But what we didn’t anticipate is that so many would want help figuring out the best way to tell their own story – essentially becoming “pitch ready” for some of our country’s biggest retailers.
As part of our program, we host Speed Coaching events across the country where business owners receive advice from Samuel Adams employee-volunteers representing a range of business functions. At every event from coast to coast, our coaches, who have a wide range of expertise, were being asked the same questions:
“How can I pitch my product to a national supermarket chain?” or “How can I get a restaurant to use my product as a new ingredient?”
So we decided to help.
In 2013, we created the Samuel Adams Pitch Room to help small business owners in the food and beverage industry practice and perfect the art of the sales pitch. The result is a no-holds-barred, best-pitch-wins competition. We view it as “Shark Tank” meets The Food Network.
The Samuel Adams Brewing the American Dream 2014 Pitch Room Competition will consist of four regional events leading up to a finale round in New York in December.
In each regional competition, food and beverage entrepreneurs will put their best pitch forward for national chain buyers, successful food entrepreneurs, and members of the media who report on the food industry.
The schedule of regional events is as follows:
Chicago – April 7th
Denver – May 21st
Boston – October 6th
New York City – November 17th
The winner of the finals in New York in December will receive a $10,000 business grant from Samuel Adams; coaching from Samuel Adams employees across a variety of disciplines and subject areas; as well as great exposure for their brand and product.
The 2013 Pitch Room winner was New York-based Brewla Bars (pictured above), an all-natural, craft-brewed adult Popsicle manufacturer. Over the past year, the brother and sister team, Brewla owners Rebecca and Daniel Dengrove, have been putting their $10,000 grant to work expanding operations and formalizing their distribution. They’ve also received coaching from Samuel Adams experts in print production and design, HR, procurement, finance, public relations, and marketing.
Want to give us your best pitch? Applications are now being accepted for the Chicago Pitch Room. Applications for the other Pitch Room events will be open at a later date, as noted on the website.
Contact us with any questions about our April 7th Pitch Room Competition or for information about other upcoming events.
By: Sam Adams Editorial Team
| Published: November 27th, 2013
The many business challenges that our founder Jim Koch faced when starting Samuel Adams became the inspiration for starting our Samuel Adams Brewing the American Dream program. Through the program, we partner with Accion to provide access to capital and much-needed nuts and bolts business advice to entrepreneurs just starting out in the food and beverage industry to help give them the support Jim wished he would have had early on.
As the holidays draw near, we hope everyone considers supporting our small business partners to round out their shopping list.
We ask you to join us in supporting small businesses this holiday season, especially on Small Business Saturday.
Here’s how you can participate with us:
Touring the Boston Brewery this week? All of the donations from the complimentary tour will go towards the Brewing the American Dream fund. Be sure to check our website for holiday hours.
In Boston but can’t make it to the brewery? Order a Samuel Adams Boston Brick Red on tap at participating locations. We donate a percentage of the proceeds to the Brewing the American Dream fund for every keg sold.
We encourage you to check out our Brewing the American Dream Business Directory to find a small business participating in the program near you. We’re also featuring products from Brewing the American Dream participants on Pinterest.
By: Sam Adams Editorial Team
| Published: October 28th, 2013
These past few months we’ve been traveling across the country meeting with small business owners in the food and beverage industry. Although this time, we’re not sourcing ingredients for a new beer. Entrepreneurs nationwide have been perfecting their two minute pitch to expert judges as part of our Pitch Room Competition which offers the chance to win a $10,000 grant, extended coaching and mentorship from The Boston Beer Company, and an opportunity to pitch their product to key retailers and buyers.
In partnership with Accion, we’ve hosted four “Pitch Room” competitions this year in San Francisco, Denver, Boston, and New York City. We’ve heard from 25 small business owners who had the opportunity to pitch their products in just two minutes to a panel of expert judges ranging from members of the Samuel Adams senior leadership team (including Jim Koch), retailers, buyers, and business experts. Following the pitch, business owners were offered valuable feedback putting them one step closer to perfecting their sales pitch.
Meet the finalists…
Cole Meeker, owner of San Francisco based Sea of Change Trading Company, impressed the judges with his baked seaweed snacks. They come in a variety of different flavors including Thai BBQ and Maple Sea Bakin’. Cole’s dedication to keeping his ingredients fresh and all natural made him the judge’s pick.
Lindita Torres-Winter was the winner at the Denver “Pitch Room” event. As owner of Lindita’s Salsa, she has developed a salsa mix that gives you fresh salsa – all you need to do is add the tomatoes. Lindita grew up as a farm worker and picked tomatoes as a child. She created her authentic mixes based upon her Hispanic culture and heritage.
Michael Fairbrother of Londonderry, NH won the Boston “Pitch Room” event with his pitch of Moonlight Meadery. Michael became passionate about mead way back in 1995 when he tried it for the first time – since then, he has opened his own meadery that offers a variety of different styles of mead. Michael has extensive knowledge about mead and is dedicated to experimenting with his craft.
Robin Cohen, owner of Doves and Figs based in Arlington, MA was a finalist at the Boston event and she will also be joining us in the finals. Robin produces delicious jams and all natural fruit spreads made with all locally grown products made with no preservatives and made in small batches. The Boston judges loved her family story and her passion for her product.
Brother and sister duo Daniel and Rebecca Dengrove, owners of New York based Brewla Bars, were the winners of the New York City Pitch Room event. Their all natural frozen bars made with craft brewed ingredients impressed the judges.
Catherine Oddenino and Ruthie Vishlitzky, owners of New York based Luca & Bosco, were finalists at the New York City event. Their commitment to using all natural ingredients for their high quality ice cream.
The winners from our regional events have been invited to compete in the “Pitch Room” finals at the Boston Brewery on December 9th – stay tuned for more details and may the best pitch win!
By: Sam Adams Editorial Team
| Published: December 20th, 2012
Baking cookies around the holidays is a Samuel Adams favorite among our brewers. And like all our favorite things, we take to it the only way we know how – by adding beer! While we know a thing or two about brewing, we tapped some real baking professionals for ideas on how to create this year’s batch of Samuel Adams Winter Lager cookies.
We’re excited to collaborate with LuLu’s Sweet Shoppe of Boston and Colonel De Gourmet Herbs and Spices of Cincinnati – both proud participants in our Samuel Adams Brewing the American Dream program – to create our Winter Lager cookie recipe. While the recipe comes courtesy of Sandy Russo at LuLu’s Sweet Shoppe, Colonel De Gourmet Herbs and Spices provided the spices we needed to add the holiday flavor.
Bake your own Winter Lager cookies (and send us some) by following the simple directions below!
Samuel Adams® Winter Lager Cookie
Recipe by Sandy Russo of Lulu’s Sweet Shoppe
- ½ cup Samuel Adams Winter Lager
- 3 cups flour
- 1 tsp baking soda
- 1 Tbsp ginger
- 1 Tbsp cinnamon
- 1 tsp orange powder
- 2 Tbsp orange zest
- ½ tsp salt
- 2 sticks butter, softened
- 1 cup firmly packed dark brown sugar
- ½ cup molasses
- 1 egg
Preheat oven to 350°. Beat butter and sugar for 3 minutes, add molasses, beat for 1 minute. Add the egg & beer, beat 30 seconds.
Combine flour, salt, spices and baking soda. On lowest speed of mixer, beat in half of the flour mixture. Using a spoon, stir in remaining dry ingredients. Turn dough out onto a lightly floured surface and divide into 2-3 portions; press each into a round, flattened disk and wrap well. Refrigerate for 1 hour.
Roll dough to ¼” thickness and cut into perfect pint shapes. Transfer to parchment lined baking sheet & bake for 10-15 minutes, until edges are lightly browned.
Royal Icing (optional):
- 3 egg whites
- 1 lb. confectioners’ sugar
- 1/2 tsp white vinegar
- 1/2 tsp orange extract or pure vanilla extract
Place all ingredients in bowl and beat on medium high for 10 minutes. Icing will become thick and glossy. Spread over cookies immediately and enjoy!