Beer Cookies

Submitted by: wamozart12
Difficulty Rating: Medium

 

Adapted from Sean LaFond

 

INGREDIENTS:

• 2 12 ounces bottles of beer- Belgian style white beer is good, but for the holidays, I like the seasonal holiday cinnamon/nutmeg beers.
• 5 tablespoons honey
• 1 stick cinnamon (or 1/2teaspoon cinnamon if you don't have sticks)
• 1/2 teaspoon nutmeg
• 2 star anises (optional if you don't have any)
• 1 1/2 sticks unsalted butter, at room temperature
• 1 1/4 cups powdered sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• zest of 1 orange
• 2 teaspoons ground coriander
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda

 

ICING (Optional):

• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon orange juice
• 1 tablespoon whole milk
• 1 orange zested using a bar grater, optional

 

DIRECTIONS:

• Put the beer, honey, cinnamon stick, nutmeg and star anise into a medium saucepan and reduce over medium heat until you have about 1/3-1/2 cup of liquid, at which point the liquid will suddenly begin to aggressively foam due to the higher concentration of sugar (which looks different than the carbon dioxide foaming at the beginning). You may occasionally have to skim the foam off the top of the beer. This takes about an hour, and smells delicious. Remove cinnamon stick and star anise and discard. Let the reduction cool to room temperature.
• Cream the butter and sugar together. Add egg and blend thoroughly. Add vanilla, orange zest, coriander, and beer reduction and blend. Mix the flour and baking soda together then slowly add to the batter.
• Preheat oven to 350 degrees F.
• Scoop 1T balls of dough onto a cookie sheet, bake for 15-20 minutes, until edges just begin to turn golden brown.
• Let cookies cool completely.
• Optional Icing: Combine powdered sugar, vanilla, milk and orange juice with a fork or small whisk. Drizzle over or place a dollop on each cookie. Garnish with curls of orange zest.

 

 

*posted by: michelle142*