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Bittered Sling Plum & Rootbeer Brownies with Moondog Cream
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Bittered Sling Orange & Juniper Meringue Cookies
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Cookies!

“Reindeer Paw” white chocolate macadamia nut cookies

2 cups all-purpose flour
1 tsp kosher salt
1/4 tsp baking soda
1 cup dark brown sugar (organic)
2 cup white sugar
16 Tbsp unsalted butter (240g or 1/2 LB)
2 eggs
3 Tbsp Bittered Sling Moondog Extract
1 1/2 LB roughly chopped white chocolate
1 LB roughly chopped roasted macademia nuts

Preheat oven to 325F. Cream butter and sugars together until fluffy. Gradually add in the eggs, one at a time and mixing in between. Add in the extract, and then the dried ingredients + nuts and chocolate. Spoon mixture with a 2″ ice cream scoop onto parchment lined baking sheets. Bake 14 minutes or until golden brown. Allow to cool, then eat!

Candy Cane Madness Cookies

2 cups all-purpose flour
1 tsp kosher salt
1/4 tsp baking soda
1 cup dark brown sugar (organic)
2 cup white sugar
16 Tbsp unsalted butter (240g or 1/2 LB)
2 eggs
3 Tbsp Bittered Sling Denman Extract
1 cup roughly chopped dark chocolate chocolate
1/2 cup roughly chopped roasted skinless hazelnuts
1/2 cup crushed natural candy canes
2 drops peppermint essential oil

Preheat oven to 325F. Cream butter and sugars together until fluffy. Gradually add in the eggs, one at a time and mixing in between. Add in the extract, essential oil and then the dried ingredients, candy canes, nuts and chocolate. Spoon mixture with a 2″ ice cream scoop onto parchment lined baking sheets. Bake 14 minutes or until golden brown. Allow to cool, then eat!