Black and Tan cookies. This is the hybrid of that great New York Deli cookies, the Black & White, and the Grandfather of Beer Mixology, the Black & Tan.
Although the Black & Tan, a mixture of stout and pale ale, most often brings to mind a Bass/Guinness marriage, it actually dates back to the 1880’s when British pub owners tried to find a way to make the winter stout stash last without pissing of their customers. The trend caught on, and stout drinkers started to order the lighter mix during the summer months.
The idea of the Black & Tan is really similar to the idea of the Black and White cookie, two contrasting flavors, joining together to enhance the other. Plus, beer and cookies are just great.
Speaking of, whoever is first to open a pub/gourmet-bakery hybrid with a “Cookies and Beer” theme might find me as their brand new stalker.
For the Cookies:
2 sticks butter
2 cups Sugar
1 tsp vanilla extract
¼ tsp lemon extract
½ cup heavy cream
½ cup pale ale
4 1/2 cups Flour
pinch of Salt
1 tbs cornstarch
1 tbs baking powder
2 tsp baking soda
For the Frosting:
4 ½ cups confectioners sugar, divided
¼ cup stout
1 ounce unsweetened bakers chocolate, chopped
¼ cup pale ale
½ tsp vanilla
Makes about 2 dozen
In the bowl of a stand mixer fitted with a paddle attachment add the butter and sugar and beat on high until well combined. Reduce speed to medium, add the eggs, lemon extract and vanilla extract, one at a time, and beat well between each addition, scraping the bottom occasionally.
Reduce speed to medium, add the heavy cream and the beer, mix until incorporated.
Stop the mixer, sprinkle the flour, salt, cornstarch, baking powder and baking soda on top of the butter mixer. Stir gently until just combined, scraping the bottom to insure the butter and flour are fully incorporated.
Cover the bowl tightly and refrigerated for 3 hours, and up to 36.
Scrape dough out of bowl onto a well floured surface. Pat into a rectangle, dust the top with flour. Using a rolling pin, roll dough into an even ½ to ¾ inch thickness. Using a large round biscuit cutter, cut out 24 to 30 cookies, place on a baking sheet that has been covered with parchment paper. Place baking sheets in the refrigerator while oven preheats, about 15 minutes.
Preheat oven to 325.
Bake cookies at 325 for 12 minutes or until cookies have puffed and no longer look wet. Do not brown cookies. Immediately slide the parchment off the baking sheet and onto a flat surface.
To make the frosting, put the stout and unsweetened chocolate in a pot over low/medium heat. Whisk until chocolate has melted. Add 2 cups confectioners sugar, whisk until combined. Add additional sugar to thicken, if needed. Refrigerate until firm, about 15 minutes.
To make the white frosting, add the remaining 2 ½ cups confectioners sugar to a bowl, add the pale ale and the vanilla, whisk to combine. Add additional sugar if needed to thicken.
Frost all cookies with white icing on just half of the cookies. Frost the other half of all of the cookies with the chocolate frosting.