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Drunken Cookies

A cookie to serve with beer? Yes, a cookie to serve with beer. Lactose Free.


Sugar Glaze and Finishing Touches

  • 3/4 cup Water
  • 1/2 cup Sugar
  • 1/2 cup SPLENDA® Sugar Blend
  • 3 Tbsp Orange's Zest
  • 1/8 tsp Almond Extract
  • 1/2 cup Orange Marmalade



Step 1

Preheat oven to 375°F.

Step 2

Put all ingredients into a deep mixing bowl and mix it all up with your hands. Put the dough in the fridge for about half hour.

Step 3

Flour your work surface and begin by pinching off a large piece of dough and rolling it out with a rolling pin. Get a round cookie cutter, cut out your shapes and arrange them on a baking sheet. Put them in the oven for about 12 - 15 minutes.

Step 4

This recipe yields about 60 - 70 cookies (before they are stacked) so have another baking sheet ready to go once the first batch is done. Allow the cookies to completely cool before moving on to the next step.

Sugar Glaze and Finishing Touches

Step 1

Prepare your glaze by pouring the water in a saucepan followed up by adding in the sugar and Splenda. Stir well over medium-low heat to dissolve the sugar then add in the almond extract and the 2 Tbsp orange zest. Blend it all together, take it away from the heat, and set it aside in a small bowl that's deep enough to dunk in the cookies.

Step 2

Get a cookie and spread about 1/4 tsp of the sweet orange marmalade on the flat side of the cookie; cover it with another cookie, flat side over the marmalade - like a sandwich.

Step 3

Dunk the entire cookie inside the sugar glaze and let any excess drip off. Continue to do this until you've run out of cookies. Sprinkle all the cookies with the last 1 Tbsp of orange zest and put them aside for a little while (about an hour) before serving them. You want to allow the cookies to soak up the glaze. Serve them with beer.
Drunken Cookies

Servings: 30


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Products Used in this Recipe

Whole Wheat Flour

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Gluten Free
Baking Powder

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