Almond Christmas Ale Cookies
Christmas ale makes these cookies wonderfully soft and fragrant. I recommend an ale that is 7.5% ALC or lower (like Great Lakes Christmas Ale). Higher alcohol content will affect the cookie’s ability to hold its shape. This recipe can be made without ale; simply use 1 egg, decrease the all-purpose flour to 1½ cups and increase the amount of cinnamon.
INGREDIENTS
½ cup unsalted butter (room temperature)
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
¼ cup Christmas ale (room temperature)
2 cups all-purpose flour
½ cup almond flour (if substituting to use only all-purpose flour, use only ¼ cup)
1 teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon cinnamon
For topping:
2 tablespoons granulated sugar
2 teaspoons cinnamon
PREPARATION
- Cream the butter and brown sugar until fluffy, about 5 minutes.
- Add eggs, one at a time, mix until combined.
- Add vanilla and Christmas ale and mix until combined.
- Add flours, cream of tartar, salt, and cinnamon. Mix until fully incorporated.
- Cover and refrigerate dough for 1 hour.
- Preheat oven to 350 F and line a cookie sheet with parchment paper.
- Remove dough from refrigerator and roll into ¼ inch balls (these cookies expand a lot, so start small!).
- Mix granulated sugar and cinnamon. Sprinkle on cookies or roll the cookies in the mixture for a sweeter variety.
- Bake cookies for 10-12 minutes.
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