Witness Witbier Cookies paired with Witness Wit

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

Witness Witbier Cookies paired with Witness Wit, photo by Heather Hanson
Witness Witbier Cookies paired with Witness Wit, photo by Heather Hanson Photography LLC

  Recipe adapted from Food Republic by Samantha Haddow Yields about 4 dozen cookies Ingredients for the cookies

  • 2 – 12 oz bottles of Witness Wit
  • 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 Witness 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!

*Prepared by Samantha Haddow & Taste-tested by friends!

Figgy Yule Cookies paired with Yule

Now bring us some figgy pudding! We’re sure Yule love this holiday tradition in cookie form!

Figgy Yule Cookies paired with Yule, photo by Heather Hanson
Figgy Yule Cookies paired with Yule, photo by Heather Hanson

 

Recipe adpated from Food 52 by Samantha Haddow

Yields about 4 dozen cookies

Ingredients

For the cookies

  • 8-10 large dried Turkish figs, diced
  • 1 cup Yule
  • 1 ½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ¾ cup unsalted butter (1 ½ sticks) softened
  • ¾ cup powdered sugar
  • 1 egg
  • 1 Tbsp orange zest

For the icing

  • ¾ cup powdered sugar
  • 1 Tbsp Yule
  • 4 Tbsp unsalted butter, melted
  • ¼ tsp vanilla extract

Preparation

  • In a small saucepan, simmer the figs and Yule until the figs are soft, about 15 minutes. Strain figs and set aside.
  • Mix together the flour, salt, nutmeg and cinnamon. Set aside
  • Cream together the butter and sugar until fluffy. Beat in the egg until well combined.
  • Slowly add the flour mixture, mixing until just combined. Fold in the strained figs and orange zest.
  • Wrap the dough in plastic wrap and chill in the refrigerate for 2 hours.
  • Preheat the oven to 350 degrees F. Prepare baking sheets by lining in parchment paper.
  • On a well floured surface, roll out the dough about 1/8” thick. Cut into 2” rounds. Arrange on baking sheets about 1” apart.
  • Bake for 10-12 minutes or until golden brown along the edges. Transfer to a wire rack to cool.
  • In a small saucepan over medium low heat, whisk together the powdered sugar, Yule, butter and vanilla extract. Simmer, stirring frequently, until smooth and well combined.
  • Drizzle icing onto cooled cookies
  • ENJOY!

*Prepared and Taste-Tested by Samantha Haddow

Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel

Hoodoo & chocolate are a favorite pairing of ours, so when we came across this recipe, we were sure we had a treat on our hands. Do the cookies look familiar? They do bear a striking resemblance to a popular brand-name cookie named after the capital of Belgium. It seemed only fitting to pair them with a Belgian style beer!

Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel, photo by Heather Hanson
Chocolate Lace Sandwiches (Brussels) paired with Hoodoo Dubbel, photo by Heather Hanson

 

Recipe adapted from Two Peas and Their Pod by Samantha Haddow

Yields 20 sandwich cookies

Ingredients

  • 1/3 cup melted butter
  • 2 Tbsp heavy cream
  • 2 Tbsp light corn syrup
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • ½ cup flour
  • ½ cup old-fashioned oats
  • ½ tsp cinnamon
  • ¼ tsp baking powdered
  • pinch of salt
  • 2 oz dark chocolate, melted

 

Preparation

  • Preheat the oven to 375 degrees F
  • Line several baking sheets with parchment paper. Set aside.
  • Whisk together the butter, cream, corn syrup, and vanilla extract. Beat in the sugar until smooth.
  • In a separate bowl, combine the flour, oats, cinnamon, baking powder and salt. Slowly mix the flour mixture into the butter mixture until just combine.
  • Drop dough by the scant teaspoon onto the prepared baking sheets, leaving at least 3 inches between cookies. They will spread a lot as they bake. 10-12 cookies per sheet is ideal.
  • Bake for 8-10 minutes, checking after the 6 minute mark. Remove them when they are a deep amber on the edges and golden brown in the center. The cookies will begin to brown very quickly once they spread.
  • Allow to cool slightly on the baking sheets and then transfer cookies to a wire rack to cool completely. They will crisp up as they cool.
  • Pair up cookies of similar size and shape. Spread one cookie with a thin layer of melted chocolate. Top with the second cookie, gently pressing together. Repeat with remaining pairs.
  • ENJOY!

*Recipe Prepared & Taste-Tested by Samantha Haddow

Framboise Lemon Bars paired with Framboise

Lemon and raspberries may seem like more of a summer treat, but these bars will add a refreshing palette cleanser among all of those other holiday sweets. Framboise is available at the taproom only, but growlers are available. Act fast if you hope to have this wonderful beer at your holiday gathering! Limited quantities remain!

Framboise Lemon Bars paired with Framboise Photo by Heather Hanson
Framboise Lemon Bars paired with Framboise Photo by Heather Hanson

 

Recipe by Samantha Haddow

Yields 24-28 bars

Ingredients

For the crust

  • 2/3 cup powdered sugar
  • 2 cups all-purpose flour
  • pinch of salt
  • 1 cup (2 sticks) unsalted butter
  • ¼ cup Framboise

For the filling

  • 4 eggs
  • ¼ cup flour
  • juice and zest of 2 lemons
  • ¼ cup pureed raspberries
  • ½ cup Framboise
  • 1 ¼ cup granulated sugar
  • pinch of salt
  • powdered sugar for garnish
  • raspberries for garnish

 

Preparation

  • Preheat the oven to 350 degrees F
  • Whisk together the powdered sugar, flour, and salt. Cut in the butter until the mixture resembles course crumbs. Stir in the Framboise until just combined.
  • Press crust into an ungreased 9” x 13” baking dish. A pint glass works wonderfully to roll the surface into a smooth, even layer.
  • Bake the crust for 25-30 minutes, or until just beginning to brown. Allow to cool to room temperature.
  • Whisk together the eggs, flour, lemon juice, zest, raspberries, Framboise, sugar and salt. Pour the mixture on top of the cooled crust.
  • Bake lemon bars for 20-25 minutes for until the filling is set and just slightly jiggles in the center. Remove from oven and allow to cool slightly. Refrigerate for at least two hours., preferably overnight
  • Before serving, cut chilled bars into 24-28 pieces. Dust generously with powdered sugar. Top each bar with a fresh raspberry.
  • ENJOY!

*Recipe Prepared by Samantha Haddow & Taste-Tested by friends!

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