Witbier Cookies

photo by Heather Hanson Photography LLC

If witbier were a cookie, this would be it. These are sure to add a bit of citrus-y joy to your holiday! 

The thing that surprised em the most when I tackled this recipe was the beer reduction. I've made reductions with stouts, porters and sours before. Bute never a wheat beer. And never reduced down so far. The resulting syrup was malty and sweet with just a hint of the orange and cardamom used in the beer. I'm tempted to reduce another batch to play around with. Ice cream toppings, a salmon glaze, or perhaps a dash in a cocktail or two?

 Recipe adapted from Food Republic 

Yields about 4 dozen cookies 

Ingredients 

for the cookies

• 2 – 12 oz bottles of Witbier
• 5 Tbsp honey
• ¾ cup unsalted butter (1 ½ sticks), softened
• 1 ¼ cup powdered sugar
• 1 egg
• ½ tsp vanilla extract
• 2 tsp orange zest
• 2 tsp ground coriander
• 2 cups all-purpose flour
• ½ tsp baking soda

for the glaze

• ½ tsp vanilla extract
• 1 Tbsp orange zest
• 1 Tbsp orange juice
• 1 Tbsp heavy cream
• 1 cup powdered sugar

  Preparation

• Combine the beer and honey in a medium-sized heavy-bottomed saucepan. Over medium heat, bring the beer to a gentle boil, skimming foam as needed. Cook until reduced to 1/3 cup (this may take up to an hour). Allow to cool slightly.
• Preheat the oven to 350 degrees F. Prepare baking sheets by lining with parchment paper.
• Cream together the butter and sugar until fluffy and well combine. Beat in the egg and vanilla extract. Add the coriander, orange zest and beer reduction, mixing until just combined.
• Combine the flour and baking soda. Slowly mix the dry ingredients into the butter mixture.
• Drop batter by heaping Tbsp onto the prepared baking sheets. Bake for 15-18 minutes, or until golden brown. Transfer to a wire rack to cool.
• For the icing, whisk together the vanilla, zest, orange juice, cream and powdered sugar. Spoon a dollop onto each cookie and spread icing to the edges. Allow to set 15-20 minutes before serving.
• ENJOY!