Natty Bay Doodles

Kim Schuster of Perry Hall had already made Old Bay snicker doodles. Then she figured that if people could make cookies out of Guinness beer, why not try some made with Natty Boh? So the orange spice Orange Bohs were born. Then she decided to combine the two.<br><br> "This recipe [for Natty Bay Doodles] did not exist prior to this morning when I did some experimenting to come up with a yummy 100 percent Baltimore cookie," she said recently. <br><br>We're surprised to say, it kind of works!
<br><br>
Makes 4 dozen cookies
<br><br>
2 12-ounce bottles of Natty Boh
<br>
3 tablespoons agave syrup
<br>
2 3/4 cups flour
<br>
2 teaspoons cream of tartar
<br>
1 teaspoon baking soda
<br>
8 tablespoons softened butter
<br>
1 1/2 cup sugar
<br>
1 large egg
<br>
1/4 cup sugar (adjusted as needed)
<br>
1 tablespoon cinnamon
<br>
2 teaspoons Old Bay (can add more to taste)
<br>
Heat beer and agave on stove over medium heat, reducing until you have 1/3 of a cup. This takes more than an hour. Skim off the foam as needed. Cool to room temperature.
<br><br>
Heat oven to 400 degrees and line cookie sheets with parchment paper.
<br><br>
Sift together flour, cream of tartar and baking soda and set aside. Cream butter, beer reduction and 1 1/2 cups sugar. Add egg and beat well. Add in flour mixture, mix until all is blended in. Mix remaining sugar, cinnamon and Old Bay in a small bowl.
<br><br>
Shape dough into 1-inch balls and roll in the cinnamon-sugar-Old Bay mixture. Place the cookies on the baking sheet leaving room for them to spread. Bake for 10-12 minutes (tops will start to look a little cracked). Remove pan from oven and let cookies sit on baking sheet for 5 minutes prior to moving them to a cooling rack.

( Barbara Haddock Taylor, Baltimore Sun photo; Styled by Julie Rothman / December 3, 2013 )

Kim Schuster of Perry Hall had already made Old Bay snicker doodles. Then she figured that if people could make cookies out of Guinness beer, why not try some made with Natty Boh? So the orange spice Orange Bohs were born. Then she decided to combine the two.

"This recipe [for Natty Bay Doodles] did not exist prior to this morning when I did some experimenting to come up with a yummy 100 percent Baltimore cookie," she said recently.

We're surprised to say, it kind of works!

Makes 4 dozen cookies

2 12-ounce bottles of Natty Boh
3 tablespoons agave syrup
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
8 tablespoons softened butter
1 1/2 cup sugar
1 large egg
1/4 cup sugar (adjusted as needed)
1 tablespoon cinnamon
2 teaspoons Old Bay (can add more to taste)
Heat beer and agave on stove over medium heat, reducing until you have 1/3 of a cup. This takes more than an hour. Skim off the foam as needed. Cool to room temperature.

Heat oven to 400 degrees and line cookie sheets with parchment paper.

Sift together flour, cream of tartar and baking soda and set aside. Cream butter, beer reduction and 1 1/2 cups sugar. Add egg and beat well. Add in flour mixture, mix until all is blended in. Mix remaining sugar, cinnamon and Old Bay in a small bowl.

Shape dough into 1-inch balls and roll in the cinnamon-sugar-Old Bay mixture. Place the cookies on the baking sheet leaving room for them to spread. Bake for 10-12 minutes (tops will start to look a little cracked). Remove pan from oven and let cookies sit on baking sheet for 5 minutes prior to moving them to a cooling rack.

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