1664 Cookies

I've been researching Cookie Recipes with Alcohol as an addition. It's the newest category at the Dallas Morning News Holiday Cookie Contest. The Category is called Boozy.


Kronenbourg 1664:

Kronenbourg 1664 is a 5.5% Pale Lager first brewed in 1952. A small amount of the Strisselspalt hop, a French aroma hop from Alsace, is used. The main Kronenbourg 1664 brewery (where Kronenbourg also produces almost 300 other beer brands) is in Obernai, France, but the brand is also brewed in the UK by Heineken at its Manchester brewery, as well as in Australia by Coopers.


Here's what you'll need:
Preheat the oven to 350 degrees
Sheet  Pans lined with Parchment Paper.
A 1 1/2" Cookie Scoop

24 oz. of 1664 Beer
5 TBS Honey
12 TBS Butter, room temperature.
1 1/4 C Confectioner's Sugar
1 Large Egg
1/2 tsp Vanilla
The Zest of 1 Orange
2 tsp Ciriander

2 C Flour
1/2 tsp Baking Powder

In a Saucepan on Medium Heat:
Beer
HoneyWhisk well.
Reduce bu cooking until you have 1/3 C.
Skim Foam from the top as needed.
Stop cooking when it begins to foam a lot.
Remove from Heat.
Set aside to Cool to Room Temperature.

In a Mixing Bowl with a Wooden Spoon:
Butter
Sugar
Mix until Creamy Smooth.

Add:
Egg
Mix to combine well.

Add:
Vanilla
Orange Zest
Coriander
Beer Reduction
Stir to mix well.

In a Small Bowl:
Flour
Baking Soda
Whisk well.
Slowly add to the Wet Ingredients.

Use a 1 1/2" Cookie Scoop.
Drop Dough 2 " apart onto the Sheet Pan.
Only Bake 12 at a time, space them accordingly.

Bake 15 - 20 minutes.

Remove Pan to a Rack to Cool 10 minutes.
Transfer the Cookies to the Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!