About 3 years ago Sean Paxton (aka- The Homebrew Chef) had a recipe in Beer Advocate magazine for an IPA shortbread cookie. I made the recipe and it blew my mind! I recently went searching for my old BA and could not find it, subsequently I had the same fate on the internet. I set out to try and write out this recipe and recreate it. So here’s to Sean Paxton… you are masterful! Please check him out on Twitter @Homebrewchef - Makes about 2 dozen cookies depending on shape size.
- 1/2 pound cooked bacon, grease drippings reserved
- 2 sticks unsalted butter, at room temperature
- 1 cup sugar
- 8 ounces Dreadnaught reduced by half
- 3 1/2 cups all-purpose flour
In the bowl of an electric mixer fitted with a paddle attachment, mix together the bacon fat, butter and sugar until they are just combined. Add the reduced beer and flour. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a brick. Wrap in plastic and chill for 45 minutes or longer.
Preheat oven to 350 dF. Remove dough from fridge, unwrap and set on floured workable surface. Roll the dough out about a 1/2-inch thick and cut with a cookie cutter or any other desirable shape you’d like. Place the cookies on an ungreased baking sheet. Bake for 23 minutes, or until the edges begin to brown. Allow to cool to room temperature.
Top with bleu cheese crumbles and diced bacon for a true culinary mind blowing experience!
Suggested Pairing: 3 Floyds Dreadnaught
Additional Notes: This pairing is so divine, do not avoid it. The cookie is savory and sweet with a little salty while the beer is a little sweet and a lot bitter. All together this cookie and beer pairing will hit every part of your palette hard and with tenderness and love.