Holiday Sablés with Fremont Brewing Abominable Winter AleBy Beer for Dessert
- Recipe TypeDessert
- Prep Time30 minutes + cook time
- Yield30 cookies
- 8 oz butter 7 Tbsp granulated sugar 1 egg yolk 2 1/4 cup pastry flour pinch salt 1/2 cup Abominable Winter Ale 1/2 cup chopped dried fruit 1 egg white 1/2 cup sparkling decorator’s sugar
- Cream the butter and the sugar in a stand mixer fitted with the paddle attachment (you can use a hand mixer). You want this to be nice and smooth, so let it go for a while.
- While the butter and sugar are creaming, reduce 3 oz (6 Tbsp) of your beer to 1.5 oz (3 Tbsp) over medium heat. Pour this over the chopped fruit along with the remaining 1 oz (2 Tbsp) of fresh beer.
- Once the butter and sugar are creamed, blend in the egg yolk until combined. Drain the beer off of the dried fruit and blend that in as well.
- Add the pastry flour, salt and dried fruit. Mix until combined.
- Dump the log of dough on a well-floured pastry board and roll into a log about 5 cm in diameter and about 36 cm in length. Wrap in plastic wrap and allow to chill for at least two hours before baking.
- When you’re ready for baking, preheat the oven to 350°F. Stack two half-sheet pans and top with parchment paper. This helps keep the bottoms of the cookies from browning too fast.
Mix your egg white with a bit of water, a couple of teaspoons will do. Slather it on the sides of your cookie log. Dump the decorating sugar onto a sheet of parchment and roll your cookie log in it until it is evenly coated.
- Slice the log with a sharp knife, making each cookie a bit more than a centimeter in thickness. Place on prepared cookie sheets and bake for 12 to 15 minutes until light golden brown.
Bri, author of Beer for Dessert has a B.S. in Geography and Meteorology from Arizona State University and an M.S. in Atmospheric Science from the University of Washington. She left the world of science research and academia to obtain her most relevant educational degree: an A.A.S. in Specialty Desserts and Breads from Seattle Culinary Academy. Currently, she work at a bakery in Seattle called T.M. Dessert Works.