Indian Summer Cookies
Icing (optional, but not really)
We came across this recipe on the Craft Beer Recipes website. These are the perfect summer cookies; made light and fluffy with the addition of beer and fruity from fresh orange juice and zest. These cookies are perfect for your next summer cookout or potluck.
Makes 24 delicious cookies.
Combine the Indian Summer and the honey in a medium saucepan over medium heat and reduce until 1/3 cup of liquid remains. I know. You’re starting with 24 oz. of beer and reducing it to 1/3 cup. After about 40 minutes or so, skim that foam off the top of the liquid and discard during the reduction.
Tip: The liquid will begin to aggressively foam because of the high sugar concentration when there is around 1/3 cup remaining
While your reduction is cooling, cream the butter and sugar together. Add the egg and blend the mixture together. Then add vanilla, orange zest, coriander, and the beer reduction. Blend together.
Whisk the flour and baking soda together in a separate bowl and slowly add it to the batter. Mix until just blended.
Scoop mounds of cookie dough onto an aluminum cookie sheet lined with parchment paper, fitting about 12 cookies on a pan. Bake at 350 degrees for 16 - 20 minutes. Let the cookies cool for about 10 minutes. Then move them to wire racks to finish cooling.
Begin by whisking the vanilla into the powdered sugar.
In a separate bowl, mix the orange juice and milk together.
Then pour the orange juice/milk mixture into the sugar until you reach your desired consistency of a thick paste. Probably only 1 tbsp of the orange juice/milk.
Make sure your cookies are completely cooled! Using a butter knife, put a dollop of icing on each cookie and spread it a bit over the top. Then place a small piece of orange zest on top of the cookie as garnish.
Let the icing harden a bit and enjoy!