Viennese Pecan Crescents paired with Brimstone

Cookies and beer? The combination is not as odd as it sounds! The delicate, but incredibly buttery, nutty cookies work surprisingly well with our Brimstone Tripel.

Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow
Viennese Pecan Crescents paired with Brimstone photo by Samantha Haddow

 

Recipe adapted from Gale Gand (http://www.foodnetwork.com/recipes/viennese-crescents-recipe.html) by Samantha Haddow

Yields about 5 dozen cookies

Ingredients

  • 1 c unsalted butter, softened
  • ¾ c sugar
  • 1 tsp vanilla extract
  • 2 ½ c all-purpose flour
  • 1 c finely ground pecans
  • powdered sugar for coating

 

Directions

  • Cream together the butter, sugar, and vanilla and beat until fluffy. Gradually add the flour and nuts and mix until just combined. The dough with be very crumbly.
  • Shape the dough into tiny crescents using about 2 tsp of dough for each cookie. Place on an ungreased sheet pan in rows, leaving 1 inch in between. Chill the cookies for at least one hour.
  • Preheat oven to 350 degrees F.
  • Bake about 12 to 15 minutes, or until the edges begin to brown.
  • Allow cookies to cool slightly and then dredge in powdered sugar to coat.


Recipe prepared & taste-tested by Samantha Haddow

Speculaas (Belgian Spice Cookies) paired with Silvius Pale Ale

Prettig sinterklaasfeest! Happy St. Nicholas Day! Enjoy the fest with these traditional Belgian spice cookies. Usually folk enjoy them with a cuppa tea or coffee, but we felt Silvius was a little more festive.

Silvius Cookie Pairing
Silvius Cookie Pairing Photo by Samantha Haddow

 

Recipe adapted from NPR (http://www.npr.org/2012/12/12/166961539/belgian-sweets-not-just-for-sinterklaas) by Samantha Haddow

yields about 3 dozen small cookies

Ingredients

  • 1 c unsalted butter, softened
  • ¾ c sugar
  • ¾ c brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 3 c all purpose flour
  • ½ c almond meal*
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground ginger
  • ½ tsp ground allspice
  • ¼ tsp salt

* almond meal or almond flour is readily available at most grocery store. To make your own, pulse about ⅔ cup sliced or slivered almonds with 1 Tbsp flour in a blender or food processor until finely ground.

Directions

  • Cream together the butter and sugars until fluffy and well combined. Add the eggs, one at a time, beating until just combined.
  • In a second bowl, whisk together the flour, almond meal, baking soda, spices and salt.
  • Gradually beat the flour mixture into the butter mixture until just combined. Turn dough out onto a lightly floured surface and knead slightly.
  • Divide dough into 2 portions. Roll into a ball, wrap in plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 F
  • On a lightly floured surface, roll the dough out ¼ inch thick. Cut using cookie cutters. Arrange on a lightly greased cookie sheet, spacing the cookies at least an inch apart. Alternatively, press the dough into a cookie mold to shape.
  • 10 to 15 minutes, or until cookies are browned and slightly crisp.

Recipe Prepared & Taste-Tested by Samantha Haddow