Recipes » Tipsy Pumpkin Kringles
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Restaurant: The Black Forest Cafe and Bakery, 212 Route 101, Amherst, NH
Issue: November December 2008
Tipsy Pumpkin Kringles
Servings: 45 Cookies
Ingredients:
- Tipsy Pumpkin Kringles Mixture:
- 12 ounces Samuel Adams Boston Lager
- 1/2 pound butter, softened
- 2 3/4 cups all-purpose flour
- 1 1/2 cups cranberries, dried
- 1 1/2 cups walnuts, chopped
- 1 cup sugar
- 1 cup solid-pack canned pumpkin
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1/2 tablespoon ginger
- 1/2 tablespoon cloves
- 1/2 tablespoon salt
- 1 teaspoon baking powder
- 1 large egg
- ---
- Maple-Sam Adams Lager Glaze:
- 12 ounces Samuel Adams Boston Lager
- 3 cups confectioner's sugar
- 1/2 cup real maple syrup
Instructions:
Tipsy Pumpkin Kringles Mixture:
- Bring beer to a boil in a small saucepan. Turn off heat and add cranberries. Let cool to room temperature.
- Preheat oven to 375 degrees.
- Cream butter and sugar together in a bowl; mix in egg. Mix in pumpkin, and scrape the bowl.
- In a seperate bowl, blend dry in gredients, then add into the wet mixture.
- Drain cranberries and add to dough along with walnuts.
- Drop dough by rounded tablespoons onto greased cookie sheets, leaving space fo cookies to spread. Bake for 10 to 15 minutes.
- Check cookies after 10 minutes. Push tops of cookies down with the back of a spoon, as they tend to mound. Cookies are done when they turn slightly golden, and their middles spring back when lightly poked. Let cool and prepare glaze.
Maple-Sam Adams Lager Glaze:
- Bring beer to a boil in a small saucepan. Reduce until 3/4 cup of liquid remains.
- Cool to room temperature and beat in powdered sugar to make icing.
- Spread glaze on top of cooled cookies and let set.
tags: cookies, pumpkin, sam adams
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