And ’tis the season for a few El-BeeS to be added, followed up by the infamous New Year’s resolution; “committing” ourselves to another year of dieting. It just never stops with us, does it? At least we can be realistic about it and admit that dieting doesn’t fit everyone’s lifestyle, but we can try to cut fat and calories wherever and whenever possible. Yes, even in cookies.
Don’t you just love a cookie that has a crunch at the beginning of the bite and then all of a sudden it completely dissolves on your tongue? You will love these and so will your guests. That’s if there is any left for them.
My kitchen was a complete mess while I was trying to put together a cookie dough with Whole Wheat Flour, sugar substitute, and a cup of brewski. But, I did it and they are ‘melt-in-your-mouth’ delicious! And I decided to call them Drunken Cookies because the rest of the beer went to me and I felt good while I was baking. 😉
As I’ve stated before, baking is not my thing, it’s like Rocket Science to me, but this time it all worked out! Thank goodness.
Preheat oven at 375.
You will need:
1 cup Beer
- 1 ½ cups of Oil
- 1 tablespoon baking powder
- 1 packet vanilla sugar
- 1/2 tsp. cinnamon
- 4 cups of Bob’s Red Mill Whole Wheat Flour
- ½ cup Sweet Orange Marmalade
- 3/4 cup of water
- 1 cup of Sugar
- 1 tablespoon orange zest
- 1/8 teaspoon almond extract
- 1 tbsp. orange zest
For the dough:
- Put all ingredients into a deep mixing bowl and mix it all up with your hands.
- Put the dough in the fridge for about half hour.
- Flour your work surface and begin by pinching off a large piece of dough and rolling it out with a rolling pin.
- Get a round cookie cutter, or do as I did and use your Waterford champagne flutes because your toddler will not let go of the super cute cookie cutters that you couldn’t wait to use.
- Cut out your shapes and arrange them on a baking sheet.
- Put them in the oven for about 12 to 15 minutes.
- This recipe yields about 60-70 small, round cookies (before they are stacked) so have another baking sheet ready to go once the first batch is done.
- Allow the cookies to completely cool before moving on to the next step.
- Prepare your glaze by pouring the water in a saucepan followed up by adding in the sugar and Splenda.
- Stir well over medium-low heat to dissolve the sugar then add in the almond extract and the orange zest.
- Blend it all together, take it away from the heat, and set it aside in a small bowl that’s deep enough to dunk in the cookies.
Stacking the Cookies
- Get a cookie and spread about ¼ teaspoon of the sweet orange marmalade on the flat side of the cookie; cover it with another cookie, flat side over the marmalade – like a sandwich.
- Dunk the entire cookie inside the sugar glaze and let any excess drip off.
- Continue to do this until you’ve run out of cookies.
- Sprinkle all the cookies with some orange zest and put them aside for a little while – about an hour – before serving them. You want to allow the cookies to soak up the glaze.