Holiday sables, a festive name for sugar cookies, are made with your favorite dried fruits and Fremont Brewing Company's Abominable Winter Ale
- 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.