It happens every year: The weather gets steadily colder and evenings darker, and all you want to do is curl up in a blanket and watch the same movies you've seen hundreds of times. In fact, the only finger we're willing to lift this time of year holds a glass of Little Red Roostarr Coffee Cream Stout ...And a tray of awesome, brew-infused cookies. Feast your eyes and your beer bellies on these crunchy, chewy cookies:
Chocolate Walnut Roostarr Cookies
1/3 cup butter, softened
1 cup brown sugar
⅔ cup unsweetened cocoa powder
1 tsp coffee grounds (Kimmie used Cafe Bustelo)
1 tsp baking soda
1 tsp ground cinnamon
2 egg whites
⅓ cup low-fat vanilla yogurt
1 ¾ cup all-purpose flour
½ cup Little Red Roostarr
Handful of chopped walnuts
½ cup powdered sugar
Pre-heat oven to 350 degrees.
Beat butter with an electric mixer for about 30 seconds, or until smooth.
Add brown sugar, cocoa powder, coffee grounds, baking soda, and cinnamon. Beat until combined, scraping the sides of the bowl when necessary.
Beat in egg whites and yogurt until combined.
Beat in as much flour as you can (about half). When dough is too tough to continue beating, add the Little Red Roostarr and remaining flour. Beat until combined. If dough is too thick to fully combine, finish mixing with rubber spatula.
Place dough into ziplock bag and freeze for 30 minutes.
Place powdered sugar in shallow bowl.
Pinch tablespoon-sized pieces of dough and drop into powdered sugar, one at a time, completely coating each one. Shape with hands as needed to form balls and place about 2in apart on a cookie sheet.
Place a few chopped walnuts on top of each cookie, lightly pressing them into the dough.
Bake for 10min and increase time by 2min intervals as needed, until a toothpick inserted to the middle of each cookie comes out clean.