Beer flavored cookies

4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
1/4 to 1/2 cup minced Cascade leaf hops (1/4 for pale ale, 1/2 for IPA)

1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
1/2 cup dark malt extract syrup
2 large eggs

Instructions:

Preheat oven to 325°F. and lightly grease 2 large baking sheets.

In a large bowl whisk together flour, salt, baking soda and hops.

In another large bowl with an electric mixer beat together butter, shortening, and sugar until light and fluffy and beat in Malt Syrup. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 3/4oz balls and roll in sugar. On baking sheets arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.

Bake cookies in batches in middle of the oven 8 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.


Stout experiment

1.8 cups all-purpose flour (9.2 oz)
.8 oz Roasted Barley flour
1/4 teaspoon salt
1 1/8 teaspoons baking soda
1/16 cup minced Wallamette leaf hops 

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
3/4 cups sugar
1/4 cup dark malt extract syrup
1 T burned dark malt extract 
1 large eggs

Tastes somewhat like stout but unremarkable.  Hops level probably right for stout but might have to be exagerated in stout cookies.  Flavor was somewat similar to Flying Dog's Kojo imperial coffee stout without the coffee.  The color was darker than the first beer flavored cookies but not as dark as stout.

Next experiment will double the hops, add some instant coffee and some black food coloring (wanted caramel coloring but only found black in the grocery store).


Stout experiment 2

1.8 cups all-purpose flour (9.2 oz)
.8 oz Roasted Barley flour
1/4 teaspoon salt
1 1/8 teaspoons baking soda
1 T instant espresso coffee
1/8 cup minced Wallamette leaf hops 

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
3/4 cups sugar
1/4 cup dark malt extract syrup
1 large eggs
20 drops Black food coloring

Perhaps too much hops.


Stout experiment 3 - less hops - same coffee

1.8 cups all-purpose flour (9.2 oz)
.8 oz Roasted Barley flour
1/4 teaspoon salt
1 1/8 teaspoons baking soda
1 T instant espresso coffee
1/16 cup minced Wallamette leaf hops 

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
3/4 cups sugar
3/8 cup dark malt extract syrup
1 large eggs
30 drops Black food coloring


Stout experiment 4 - Same as 3 but 1/2 the sugar

1.8 cups all-purpose flour (9.2 oz)
.8 oz Roasted Barley flour
1/4 teaspoon salt
1 1/8 teaspoons baking soda
1 T instant espresso coffee
1/16 cup minced Wallamette leaf hops 

1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup vegetable shortening
3/8 cups sugar
3/8 cup dark malt extract syrup
1 large eggs
30 drops Black food coloring

I tested batch 3 against batch 4 with a bunch of my friends and they unanimously prefered batch 3.  I prefer batch 4 but made more of the batch 3 recipe for the closing reception of the Box Show.  I also brought some cookies from batch 4 to the reception and offered them to people who I knew  really like beer.  They all prefered batch 4.



Stout experiment 3 doubled

3.6 cups all-purpose flour (18.4 oz)
1.6 oz Roasted Barley flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 T instant espresso coffee
1/8 cup minced Wallamette leaf hops 

1 stick (1/4 cup) unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups sugar
3/4 cup dark malt extract syrup
2 large eggs
40 drops Black food coloring