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Tipsy Pumpkin Kringles

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Bruce and Martha Walters co-own New Hampshire's Black Forest Cafe & Bakery, where they dreamed up these beery cookies. "These cookies are all about New England," says Martha, "pumpkin, cranberries and Sam Adams beer."

Makes: 45 Cookies

  • Tipsy Pumpkin Kringles Mixture:
  • 12 ounces Samuel Adams Boston Lager
  • 12 pound butter, softened
  • 2 34 cups all-purpose flour
  • 1 12 cups cranberries, dried
  • 1 12 cups walnuts, chopped
  • 1 cup sugar
  • 1 cup solid-pack canned pumpkin
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 12 tablespoon ginger
  • 12 tablespoon cloves
  • 12 tablespoon salt
  • 1 teaspoon baking powder
  • 1 large egg
  • ---
  • Maple-Sam Adams Lager Glaze:
  • 12 ounces Samuel Adams Boston Lager
  • 3 cups confectioner's sugar
  • 12 cup real maple syrup


Tipsy Pumpkin Kringles Mixture:

  • Bring beer to a boil in a small saucepan. Turn off heat and add cranberries. Let cool to room temperature.
  • Preheat oven to 375 degrees.
  • Cream butter and sugar together in a bowl; mix in egg. Mix in pumpkin, and scrape the bowl.
  • In a seperate bowl, blend dry in gredients, then add into the wet mixture.
  • Drain cranberries and add to dough along with walnuts.
  • Drop dough by rounded tablespoons onto greased cookie sheets, leaving space fo cookies to spread. Bake for 10 to 15 minutes.
  • Check cookies after 10 minutes. Push tops of cookies down with the back of a spoon, as they tend to mound. Cookies are done when they turn slightly golden, and their middles spring back when lightly poked. Let cool and prepare glaze.

Maple-Sam Adams Lager Glaze:

  • Bring beer to a boil in a small saucepan. Reduce until 3/4 cup of liquid remains.
  • Cool to room temperature and beat in powdered sugar to make icing.
  • Spread glaze on top of cooled cookies and let set.


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