Serves: 45 Cookies

• 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.