It’s been a long time coming. I have wanted to bake cookies with Stone Brewing Company’s Sublimely Self-Righteous for some time now, because it’s just so awesome. It’s a blacker-than-black IPA that is highly regarded around this house, and it goes without saying that it’s one of my favorite all-time beers. SRS is 8.7% ABV and pulls a 100 rating on ratebeer.com with over 1,300 reviews. This is not the beer that most would think to use for a cookie, because it’s an IPA and the flavors are very assertive and might overpower the subtitles of the shortbread flavor. I had faith. The combination of the citrus and roasted flavors really make for something special.
1/2 cup of Stone’s Sublimely Self-Righteous Beer
1 cup currants
1 cup (2 sticks) butter at room temp.
3/4 cups of powdered sugar
1/2 teaspoon of orange zest (or grapefruit zest)
1 teaspoon of vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon coarse salt (I used my vanilla sea salt)
1 cup cacao nibs (optional)
1. Combine the beer and currants in a airtight container and store in the fridge overnight.
2. Drain the currants reserving the beer.
3. Put the butter, sugar and zest in a mixer with the paddle attachment and beat together until creamy (2-3 mins). Add the vanilla and reserved beer. Scrape down the sides as needed. Add the flour, and salt and beat for another three minutes. Take off the mixer and stir in the currants and cacao nibs (optional). Divide the dough in half and roll into a log in parchment paper and put it in the freezer for at least 30 mins or long enough to get stiff.
4. Cut about 1/2 inch thick rounds off and put them on parchment-lined baking sheets. Heat your oven to 325° F and place your rounds about 1 inch apart. Bake for 20 minutes or so, rotating once half-way through. The cookies should be gold around the edges. Transfer to wire racks to cool and store in any container.
I have to say, they turned out good. The batter taste was super tangy-tart-funky but the finished product is delicate and intriguing. I haven’t made these before so I always enjoy when a risk pays off. It’s a nice juxtaposition between the soft and buttery shortbread, crunchy cacao nibs, and tart and slightly hoppy currants.
I have one thing to add. I don’t put my cookies in airtight containers. They will make your cookies soft and no longer have that wonderful taste they did the same day you baked them. I strongly recommend that you use a ventilated container and do not mix and match your cookies.
Now, I still have three out of four logs of these cookies in my freezer (I made a double batch) and I can’t decide if it would be creepy to send them to some of my social media pals. I don’t know how I would feel opening a box and finding cookies…would you eat them? I’m looking at you New Brew Thursday.
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