This week I made meltaway cookies that are covered in powdered sugar so they melt in your mouth. I wanted to feature the To Øl beer Mine Is Bigger Than Yours which is a 12.5%ABV barleywine that lends all the wonderful flavors a spice cookie could ever need. Hints of molasses, dried fruits, caramel, smokey and not too syrupy or heavy. I love the quote from the brewery on Rate Beer.com : ““When you have to kill a man, it costs nothing to be polite.” This beer jumps higher than yours, it builds houses bigger than yours, It’s mama is fatter than yours, it chops wood faster than yours, it’s father is could beat yours…. No reason to say, but Mine is bigger than yours!”
1 3/4 cups plus 2 tablespoons AP Flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons grated nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon sea salt
3/4 cups or 1 1/2 sticks of unsalted butter
1 cup powdered sugar
1/4 cup beer
1 teaspoon vanilla extract
1. Whisk together the flour, cornstarch, spices and salt. Set aside. Beat butter and 1/3 cup of the powdered sugar in a stand mixer with the paddle attachment on medium speed until fluffy. This should take about 2-3 minutes.
2. Add the vanilla and beer to the butter mixture and combine. Scrape down the sides if needed. Gradually add the flour mixture until just combined. The dough should be very thick. Divide the dough in half and roll into logs and cover in parchment paper. Place the dough in the freezer for at least 30 minutes to set. The dough can be stored in the freezer for up to 1 month.
3. Heat the oven to 350 degrees F. Cut the dough log into 1/4 or 1/2 inch rounds and place on a cookie sheet lined with parchment or a silpat. These cookies won’t spread so they can be placed close to one another. 1 inch apart should be enough. Bake for 15 minutes or so or until the bottoms have browned slightly. Allow to cool completely.
4. Place a few cookies in a freezer bag with the remaining amount of the powdered sugar and shake to cover the cookies. The cookies should be covered with powdered sugar on all sides. Without the powdered sugar the cookies are not very sweet so it’s needed. Enjoy!
Yields: 2-4 dozen depending on your cut thickness
Season: All seasons
Lasts: 1-2 weeks!
These cookies are amazing. The texture is similar to that of a shortbread cookie but it’s not super crumbly. The spice flavors are more mild than expected but it has this malty undertone that I attribute to the beer addition. This beer is so interesting and complex that it really adds a little something extra to these cookies. If you make these cookies let me know how it turns out!
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