The Winner of the Curieux Cookie Contest (Plus Recipe)

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  • December 16, 2016

Sure, cookies and milk is cool. But how about cookies and beer? The team here at Allagash decided to explore cookie/beer territory with a contest: who can make the best cookie to pair with Curieux—our bourbon barrel-aged tripel. Suffice it to say, people took the challenge seriously.

Entrants brought everything from no-bake coconut/chocolate cookies to subtly spiced snickerdoodle-esque delights. Though all the cookies were legitimately awesome, it was a contest, and one had to win. The cookie with the most votes? Ginger Snaps with Bourbon Vanilla Glaze from our New England Sales Manager, Josh Wolf (and his wife). Not only were the cookies delicious, the recipe had some nice history: it was a slightly modified version of his wife’s grandmother’s original recipe. The bourbon and spicy ginger of the cookie paired perfectly with the vanilla and oak character of the beer.

Sound good? They were. And lucky for you, we have the recipe right here. Happy baking!

ginger snaps with bourbon vanilla glaze

Ginger Snap Cookies with Bourbon Vanilla Glaze

Recipe by Erin Wolf

 

Cookie Ingredients:

¾ cup shortening

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon salt

4 ounces crushed toffee pieces

 

Baking Directions: Preheat Oven to 375 Degrees

  1.       Cream together shortening and sugar
  2.       Add molasses and egg. Beat well
  3.       In a separate bowl, sift spices and flour together
  4.       Mix together dry and wet ingredients
  5.       Stir in crushed toffee pieces
  6.       Chill Well (at least an hour)
  7.       Form cookies  into balls and roll into sugar before placing on cookie sheet
  8.       Place cookies on greased cookie sheet or cookie sheet lined with parchment paper
  9.       Bake 8-10 min. Allow to cool for 2 minutes before placing on baking racks

 

Icing:

1 Cup Powdered Sugar

2 teaspoon vanilla

4 teaspoons of your favorite Bourbon

1 ½ tablespoon milk

 

Icing Directions:

  1.       Allow cookies to cool on baking racks for approx. 2-3 additional minutes to set
  2.       Spread glaze on top of warm cookies
  3.      Allow cookies to dry and cool completely before storing
cookie contesteux

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