Beer Girl Cooks

Cooking & Craft Beer

Christmas cookies

Coffee Porter Chocolate Brownie Cookies

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Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays.

 

I do believe it’s officially cookie season.

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays

And I’m ready to celebrate! So let’s kick it off with some Coffee Porter Chocolate Brownie Cookies. Because who doesn’t love beer, chocolate, brownies, and cookies?  We all know that coffee and chocolate are the best of friends too! So, like magic, I tossed them all together and made you an all in one holiday treat.  Talk about My Favorite Things!

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays

And I didn’t stop there.  I’ve teamed up with a bunch of blogger friends to bring you The Sweetest Season Cookie Exchange.  New recipes are going to be posted all over the interwebs this week from today through Friday.

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays

There are going to be so many delicious treats of all kinds this week, so be sure to follow along with us for The Sweetest Season Cookie Exchange on all social media with the hashtag #sweetestseasoncookies so you don’t miss anything!

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays

Cheers and Happy Holidays!

 

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays.

Coffee Porter Chocolate Brownie Cookies combines favorite treats of chocolate, brownies, and cookies with a delicious coffee porter perfect for the holidays.
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Coffee Porter Chocolate Brownie Cookies

Ingredients

  • 1 cup plus 2 tablespoons flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup powdered sugar divided
  • 1 1/2 cups brown sugar
  • 3 large eggs
  • 1/4 cup coffee porter beer
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate chopped
  • 4 tablespoons butter
  • 1/2 cup granulated sugar

Instructions

  1. Whisk flour, cocoa powder, baking powder, baking soda, salt and 1/4 cup powdered sugar together in a large bowl
  2. In a separate bowl, whisk together brown sugar, eggs, vanilla extract, and beer
  3. Combine chopped chocolate and butter in a bowl and melt in microwave on 50% power, stirring every 30 - 45 seconds until melted and smooth - about 2 - 2 1/2 minutes total, let cool slightly
  4. Whisk the chocolate mixture into the egg/beer mixture
  5. Fold in flour mixture until combined
  6. Refrigerate at least 1/2 hour or overnight
  7. Preheat oven to 325 and line 2 baking sheets with parchment paper
  8. Put remaining 1/2 cup of powdered sugar and 1/2 cup granulated sugar into separate bowls
  9. Scoop dough out in roughly 2 tablespoon size balls
  10. Coat each ball with the granulated sugar then coat with powdered sugar then transfer to a baking sheet
  11. Bake 15 - 17 minutes, one sheet at a time rotating pan halfway through
  12. Let cool on baking sheet for 5 - 7 minutes then transfer to a wire rack to cool completely

Adapted from America’s Test Kitchen

NOTES:

  1. This recipe made 24 cookies
  2. I used a coffee porter from Birdsong Brewing Company
  3. More powdered sugar can be used to dust after baked if that’s what blows your dress up

 

Coffee Porter Chocolate Brownie Cookies

Coffee Porter Chocolate Brownie Cookies

Sweet Potato Ale Shortbread

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Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise.

The Sweet Potato Ale drew the short stick.

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise

It’s always playing second fiddle.  The under-appreciated runner up to the homecoming queen and bell of the fall ball.  The pumpkin ale.

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise

Don’t get me wrong.  I love a pumpkin ale as much as anyone else.  I do prefer it in October rather than July, but it is what it is.  So, when October finally rolls around, we’re all about the pumpkin.  Then we move into the holiday season and all we can talk about is gingerbread and peppermint.  Other than a brief solo performance in a casserole or maybe a pie at Thanksgiving, the sweet potato is all but forgotten.  I mean, when was the last time you saw a sweet potato ale in July?

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise

Remember when I told you about how back in late October Chris and Jeff went to that Panthers game? Well, I dropped them off at The Wooden Robot – a local brewery walking distance from the stadium. They were going to have a beer there before the game, then walk back after and have another while the crowds thinned out and they could grab an Uber.  I was thrilled when I discovered the brewery had a Sweet Potato Ale and told them to bring me a growler.  I actually told them not to come home without it!  They brought me this precious jug of heavenly brew and I made it the star of it’s own show.  The Sweet Potato Ale Shortbread.

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise

This beauty plays second fiddle to no one.

Sweet Potato Ale Shortbread
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Sweet Potato Ale Shortbread

Ingredients

  • 2 sticks butter plus another 1/2 tablespoon or so to coat pan
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar plus another 2 tablespoons for sprinkling when finished
  • 2 1/2 cups flour
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/3 cup sweet potato ale

Instructions

  1. Combine 2 sticks butter, brown sugar, and granulated sugar
  2. In a separate bowl, sift together flour, cornstarch, and salt
  3. Combine flour mixture and butter mixture
  4. Add beer and knead lightly until it all just comes together
  5. Coat the bottom and sides of a spring form pan with remaining butter
  6. Transfer dough to pan, press to evenly distribute
  7. With a knife, lightly score 4 lines into the top into 8 equal pieces - like a pizza
  8. Use a fork to lightly poke 3 times into the top of each piece
  9. Chill in refrigerator at least 1 hour or cover and chill overnight
  10. Heat oven to 350 and bake 30 - 35 minutes
  11. Remove from oven and sprinkle with remaining sugar
  12. Cool completely on a wire rack, remove outside of pan, cut into wedges where scored

NOTES:

  1. Pumpkin Ale can be substituted if Sweet Potato is not available – we won’t judge
  2. Dough will be sticky
  3. I was inspired to shape this shortbread into wedges like this rather than in cookie circles after watching Loraine Pascale do it this way on an episode of her TV show I caught a bit of on the Cooking Channel

 

Sweet Potato Ale Shortbread

Sweet Potato Ale Shortbread is an amazing transformation of a traditional classic treat infused with some Sweet Potato Ale for a craft beer surprise | Beer Girl Cooks

Pumpkin Cookies with Cream Cheese Frosting

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Are y’all on sugar overload yet from all these cookies for The Sweetest Season Sweetest Cookie Giveaway?  There’s still time to enter and be sure to check out all the other fantastic recipes by searching  #sweetestseasoncookies or clicking on the links in the highlighted post link two lines above.  I did some serious face plants after seeing some of the epic creativity my friends have posted!

 

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I think this may be my last post for the event because I am on sugar overload and 4 days in a row is totally a lot for me!  Seriously, dudes.  I have 4 dogs, a social life, a full time job, and this here website. I be busy, yo!

 

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So unless I get ambitious, the moon is in it’s seventh house and Jupiter aligns with Mars, my kitchen cleans itself, and the pulled muscle from my bum to my knee cures itself, this is my last post for the week of this fun The Sweetest Season event.

 

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But not to worry, if you are into my ramblings and shenanigans I’ll be here next week.  I found something I was looking for, so I hope to make it over the weekend, not jack it up, and share it with you next week.  Fingers crossed.

 

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Can someone please focus me?  I don’t know what in tarnation happens (I’m totally sure it has nothing to do with booze), but I tend to get lost in my own head.  I mean, can we finally talk about the subject matter of this post?  Pumpkin Cookies with Cream Cheese Frosting?  About time.

 

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This is another one of the recipes I hijacked from my gram’s recipe box and has always been my #1 favorite cookie recipe of all time.

 

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It was the first thing I went looking for in this recipe box after my mom gave it to me.  I actually just put the box in a special place in my kitchen and didn’t open it for quite some time, but when I did this pumpkin cookie recipe was what I was looking for.

 

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Clearly this recipe card has been around for quite some time.  I’m fairly certain I’ve said this before, but just to be clear, this is not a accurate reflection of my age.  I’m just sayin’….

 

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When I found this recipe card I felt like I won the lottery because (as you may have seen from my mom’s comments here and there – she goes by Mags 🙂 hi Mom!) my gram probably only wrote down about half of her recipes.  She just put stuff together and made magic.  I’m not sure we will ever figure out her pineapple upside down cake or that dang chocolate cake made with coffee, but I’ll be sure to let you know if we do!

 

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Happy Holidays, friends!

 

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Pumpkin Cookies with Cream Cheese Frosting

Ingredients

For the Pumpkin Cookies

  • 1 cup sugar
  • 1 cup canned pure pumpkin puree
  • 1/2 cup shortening
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice

For the Cream Cheese Frosting

  • 1 8 ounce block cream cheese softened
  • 1 stick butter softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla bean paste

Instructions

For the Pumpkin Cookies

  1. Mix together sugar, pumpkin, and shortening
  2. Sift flour, baking powder, baking soda, salt, and pumpkin pie spice
  3. Add dry ingredients to pumpkin mixture and mix well
  4. Cover and chill overnight
  5. Preheat oven to 350
  6. Use a 1 tablespoon size scoop or two tablespoons to drop on parchment lined baking sheet
  7. Bake 12-15 minutes
  8. Cool on baking pan for a few minutes then transfer to a rack to cool completely

For the Cream Cheese Frosting

  1. Combine cream cheese, butter, confectioners sugar, and vanilla bean paste in a stand mixer fitted with a paddle attachment
  2. Mix on low until combined, then increase speed to medium and mix until smooth
  3. Top each pumpkin cookie with a heaping tablespoon of cream cheese frosting - or as much as desired

Note:  These cookies look like a biscuit and have the texture of a cake.  Top them with tons of cream cheese frosting and you’ll be gobsmacked!

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

Snickerdoodles

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Happy baking season, friends!  I’m having so much fun with The Sweetest Season Cookie Exchange! I’m so thrilled that Erin from The Speckled Palate invited me to this event.

 

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I don’t know about y’all, but there is just something for me about holiday baking that’s just so nostalgic. I can’t remember a childhood Christmas  without my grandparents.  There were always cookies (snickerdoodles were a fave) and other fantastic sweets involved. My gram made the absolute best peanut butter fudge in the whole wide world. And trust me, if I could find that recipe it would be on this here website.  I promise to keep looking.

 

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I’ve mentioned a few times before how I inherited my gram’s recipe box her dad made for her back in 1932 when she married my pap.

 

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This date is absolutely no reflection of my age.  I’m just sayin’……..

 

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I tend to digress.  Why aren’t you keeping me on track here?  I had a point.  At some point.  Really.   I promise.

 

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Right.  Christmas cookies.  My point was that I always think about Christmas with my grandparents, the wonderful cookies my gram made, and how magical it was spending time with my family while waiting for Santa. My pap used to sneak out of the house and run around with sleigh bells so my sister, Molly (she got the cool name!) and I would think Santa was circling the house and waiting for us to go to bed before he could shimmy down our non-existent chimney.  We used to scramble to get the cookies and milk ready, run to bed, and do our best to fall asleep while giggling the whole time.

 

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So, in order to try to tie this together with snickerdoodles and my ramblings, when I received the invitation to join The Sweetest Cookie Exchange, I went all retro and raided my gram’s recipe box to share with you all the flavors and cookies of my magical Christmas childhood.  I thought snickerdoodles was a good place to begin with my family’s recipes since I love them so much and they’re so classic.

 

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Happy Holidays, Y’all!  And don’t forget about the giveaway!

 

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Snickerdoodles

Ingredients

  • 1 cup shortening
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Beat together shortening, sugar, and eggs
  2. Sift together flour, cream of tartar, baking soda, and salt
  3. Add in dry to wet in thirds, incorporating in between
  4. Wrap in plastic wrap and refrigerate overnight
  5. Preheat oven to 400
  6. Mix the 3 tablespoons of sugar and 1 1/2 teaspoons cinnamon
  7. Roll into balls
  8. Roll in cinnamon/sugar mixture
  9. Set 2 inches apart on parchment or silicone lined baking sheet
  10. Bake 10-15 minutes, depending on size
  11. Cool on baking sheet a few minutes then transfer to a wire cooling rack

 

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!