Although you’ll find classics like Oatmeal Cookies, Nana’s Molasses Cookies and Russian Tea Cakes in Jonathan Bender’s “Cookies & Beer: Bake, Pair, Enjoy,” this newly released title by Andrews McMeel Publishing, is categorically not your mother’s cookie cookbook.
Called a “blueprint” for how to appreciate two everday favorites – cookies and craft beer – each of the book’s 40 “rockin’” cookie recipes has been paired with craft beer, such as those detailed along with the recipes offered today.
Realizing a beer drinker does not always a cookie baker make, Bender has meritoriously created areas in his book for folks who don’t mind eating packaged cookies or feel loyalty to the Girl Scouts brand. With suggestions for Oreos with Milk Stout and Vanilla Wafers with Bourbon Barrel-Aged Beer, or Thin Mints with Imperial Stout and Lemonades with Belgian IPA, this book should go far, especially among those who never acquired a taste for milk. And, lest you think cookies always have to be sweet, Bender’s offering of things savory, such as Rich Butter Cookies with Fennel Seed and Sea Salt, paired with Lagunitas Brewing Company’s Censored Rich Copper Ale and the pairing of Olive Oil and Almond Biscotti, with Mother’s Brewing Company’s Three Blind Mice, are worthy a lingering look.
It’s the time of the year when holiday cookie baking and thought to gift giving begins in earnest. For those who bake and cook, new cookbooks are always welcome gifts. And, for those who don’t cook, or can’t bake, just offer them beer.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
