Cookies2 bottles (12 oz. each) Belgian-style witbier (author used Avery Brewing Co.'s White Rascal)
Orange Icing1/2 tsp vanilla
- Combine witbier and 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.
- About 40 minutes or so. You should 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°F 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!