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Baking cookies with Fat Tire

Cookies are good — especially during the holiday season. Cookies with Fat Tire in them, well, they're even better.

A few weeks ago Juicebox posted a Fat Tire cookie recipe. What he didn't tell you, though, is that we filmed ourselves making said cookies. Now, a film of a couple dudes making cookies sounds dull as all heck — and it was. So I spruced it up with some tunes and shots of a cute dog. I'm (halfway) confident it'll surpass Miley Cyrus' "Wrecking Ball" video in views.

Behold ... "Baking Cookies with Fat Tire:"

Here's the recipe for the cookies (via Juicebox), should you want to make them yourself:

Stuff to get:

2 bottles of Fat Tire

Honey

Butter

Egg

Powdered sugar

Vanilla extract

Orange

Ground coriander

Flour

Baking soda

Also, get some icing. 


What to do:

Put the beer and five tablespoons of honey into a medium saucepan and put it to a medium (ish) heat. Stir. The point here is to reduce this mixture, it takes a while, but it's worth it. Reduce this to about 1/3 cup, total volume. Once completed put this in the fridge to cool it. Next, cream a stick and a half of room temperature butter with a cup and a quarter of powdered sugar. Add one egg and blend. Then add the zest of one orange, two teaspoons of ground coriander, a half teaspoon of vanilla, and the Fat Tire/honey reduction. Blend it all together. In a separate bowl mix two cups of flour with a half teaspoon of baking soda. Slowly add this dried mixture to the wet mixture. 

The cookie dough looks more like cookie batter, and this is how it should look (at least, I think). 

Preheat your oven to 350 degrees.

Spoon spoonfuls of the cookie batter onto a parchment paper lined cookie sheet. Make sure to give them space. I did nine at a time. Bake the cookies for a while. It took my oven 12 minutes to get them done. But ovens vary, just keep your eye on the cookies. 

Cool the cookies on the tray for a few minutes to maintain shape, then transfer to wire rack.

Once they cool put some icing on them cookies (and make it fancy!). 

Cheers, and happy holidays — Nic The Intern