What can I say about a chocolate butter cookie topped with buttercream frosting infused with the flavor of a great stout beer? The word delicious comes immediately to mind. In the end, maybe I don’t need to say anything. Maybe I just need to share the recipe!
- 8 ounces butter, softened
- 3/4 cup (144 grams) granulated sugar
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 3/4 cup (210 grams) All-purpose flour
- 1/2 cup (60 grams) cocoa powder
- 4 Tablespoons Ovaltine Chocolate Malt powder
- 2 teaspoons baking powder
- 1/4 teaspoons sea salt
- 4 ounces butter, softened
- 1/2 cup Ovaltine Classic Malt powder
- 1 1/2 cups (180 grams) powdered sugar
- 2 Tablespoons stout beer
- Using an electric mixer or food processor, cream the butter and sugar until it combines completely and makes a smooth paste. Add the egg and vanilla extract. Mix to combine. Add the flour, cocoa, malt powder, baking soda, and salt to the batter and mix just until combined. Do not overwork as this will result in a dough that is tough instead of delicate.
- Remove the dough to a sheet of parchment or waxed paper. Cover with a second sheet of paper. Using a rolling pin, roll the dough into a rectangle approximately 1/4 inch thick. Using rolling pin rings can make the task of rolling out the dough evenly much easier. Refrigerate the dough at least 45 minutes or until firm enough to cut cleanly.
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with nonstick liners or parchment paper. Remove the dough from the refrigerator and cut into your desired shape. Place the cookies on the prepared baking sheets approximately 1 inch apart.
- Bake the cookies in the preheated oven for 14 to 16 minutes or until they are firm to the touch. Do not overbake. Remove from the oven and place trays on wire racks to cool completely.
- To make the buttercream, combine softened butter and malt powder using a mixer or food processor. Add stout beer to the butter and mix to incorporate. Slowly add the powdered sugar and mix until the mixture is completely smooth.
- Buttercream can be piped or spread on the cookies as soon as they are completely cool.
- Note: This dough works very well stored in the freezer. Simply roll the dough between sheets of freezer paper. Once the dough has frozen solid, it can be stored in a freezer bag. When you are ready to bake them, remove the frozen dough and cut into shapes as the oven preheats. Frozen cookies will require an additional 3-5 minutes in the oven, but taste identical to those made from freshly made refrigerated dough.
- Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe uses one of our nut free favorites: Vermont Nut Free Chocolates cocoa powder. You can learn all about them at www.vermontnutfree.com.
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