From the TahoeDailyTribune:
Ginger Beer Halloween Cookies
Makes 4 dozen cookies
1 bottle (12 oz.) Pumpkin Ale Beer or Ginger-Brewed Wheat Beer
3 tablespoons honey
4 slices crystallized ginger, finely chopped
1 stick butter, softened
1 stick margarine, softened
1 3/4 cups confectioners sugar
1 egg
1 1/2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1 teaspoon baking soda
2 1/4 cups all-purpose flour
For decorating:
48 (1-inch) slices crystallized ginger
Black or brown tube icing/gel
Orange food coloring
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In large saucepan over medium-high heat, combine the beer, honey and chopped ginger pieces. Bring the mixture to a boil, then cook for another 10-12 minutes, or until mixture is reduced to a thick syrup, about 1/3 cup. Pour syrup into a small bowl and cool completely.
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In a large bowl, beat together the butter and margarine until creamy. Beat in the confectioners sugar, egg, ground ginger, vanilla, lemon zest and baking soda. Beat in the beer mixture. With a mixer on low, beat in the flour until well-blended. With orange food coloring, tint the batter to a pastel or bright orange color. Chill dough in the refrigerator for at least two hours, or up to three days, covered, before baking.
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Preheat oven to 350 F. Line cookie sheets with parchment paper. Scoop out a heaping teaspoon of dough and roll into ball; place balls 3 inches apart on prepared cookie sheets. Flatten balls slightly and insert a ginger stem at top of each ball so that it is parallel to the cookie sheet. Place in oven and bake 10 minutes, or until golden. Remove from oven, cool slightly and remove to wire rack to cool completely and to decorate.
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Using black or brown icing or gel, pipe a jack o’ lantern face on each cookie.
Nutrition information per serving: 90 calories; 4 g fat; 1.5 g saturated fat; 12 g carbohydrates; 6 g sugar.
Recipe by the National Beer Wholesalers Association, www.nbwa.org.
