Belgian White Beer Cookies With Orange Icing

• 24 ounces Belgian white beer
• 5 tablespoons honey
• 3/4 cup unsalted butter, at room temperature
• 1 1/4 cups powdered sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• zest of one orange
• 2 teaspoons ground coriander
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon orange juice
• 1 tablespoon whole milk
• zest of one orange

1. Reduce beer and honey in a medium saucepan over medium heat, skimming occasionally, until you have about 1/3 cup of liquid or when it begins aggressively foaming due to the increased sugar content.
2. Let this reduction cool to room temperature.
3. While it's cooling, cream the butter and sugar together.
4. Add the egg and blend thoroughly.
5. Then add the vanilla, orange zest, coriander, and beer reduction and blend again.
6. Mix the flour and baking soda together then slowly add to the batter.
7. Preheat oven to 350F.
8. Scoop mounds of cookies onto an aluminum cookie sheet lined with parchment.
9. Make sure you do not overcrowd the cookies; you should be able to fit about 12 cookies on a half sheet pan.
10. Bake for 15-20 minutes.
11. Let the cookies cool on the cookie sheet until they are cool enough (about 10 minutes) to transfer to wire racks to cool completely.

white beer, honey, unsalted butter, powdered sugar, egg, vanilla, zest of one orange, ground coriander, flour, baking soda, vanilla, powdered sugar, orange juice, milk, zest of one orange

Taken from www.foodrepublic.com/recipes/belgian-white-beer-cookies-with-orange-icing/ (may not work)