Beer Cookies

Beer Cookies
Ingredients
1 (12 oz) bottle Beer
1 Tbsp Honey
3/4 c (1 1/2 sticks) (12 Tbsp) (6 oz) Butter
1 cup Sugar
1 large Egg
1 tsp Vanilla
spices (and zests)
2 1/2 cups all-purpose Flour
1 tsp Baking Soda
chips or dried fruit (optional)

Instructions
Preheat the oven to 350F
Combine the beer and honey in a small sauce pan and simmer until it reduces to 3/4 cup. It will bubble more vigorously when it reaches the right concentration. Let this reduction cool to room temperature.
Cream the butter and sugar together. add the egg and blend thoroughly.
Then add the vanilla, spices, and beer reduction and blend again.
Add the flour and baking soda and blend again.
Fold in chips and/or dried fruit if using.
Line baking sheets with parchment paper and drop spoonfuls of batter on the sheets. (I use my
#40 disher for even "walnut sized" balls) Do not overcrowd, allow room for cookies to spread.
Bake for 12-16 minutes at 350F
Makes about 40 cookies.

Variations:
Belgian Winter White with the zest of one medium orange, 2 tsps ground coriander, and 1 cup chopped walnuts
Guinness Extra Stout with 1 Tbsp espresso powder (dissolved in the beer reduction) and 2 cups chocolate chips.

My next experiments are going to be
Pumpkin beer with cinnamon, ginger, allspice, nutmeg, and cloves.
Blueberry beer with lemon zest and dried blueberries.
Shock Top End of the World Midnight Wheat ("midnight wheat, chocolate malt, chili and other spices.”) with cocoa and chili powder. I may have to try this more than once with a chocolate chili beer that is still available.