Makes 70 cookies
1 bottle (12 oz.) cherry wheat ale beer or fruit lambic
½ cup golden raisins
2/3 cup creamy peanut butter
½ cup butter, softened
1 cup light brown sugar, packed
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups all-purpose flour
¼ cup sugar, for sprinkling
In large saucepan over medium-high heat, bring to a boil the beer and golden raisins. Reduce heat to medium; simmer mixture until beer has cooked off, about 20 minutes. Remove from heat and cool to room temperature.
In large bowl with electric mixer, cream peanut butter and butter until well blended. Mix in raisins; blend well. Add brown sugar and egg; beat until creamy and light. Beat in baking powder, baking soda and salt. With mixer on low, beat in flour until combined. Refrigerate dough for 30 minutes.
Preheat oven to 350 F. Line cookie sheets with parchment paper.
Roll a rounded teaspoonful of dough in palm of hands into a 2 inch long log; place on prepared cookie sheet. Continue shaping logs, and place them 1 inch apart on cookie sheet.
Using the tines of a fork, gently press down on each log horizontally and then vertically until flattened to about ½-inch wide. Sprinkle “fingers” lightly with sugar. Bake cookies, one sheet at a time, 9 minutes, until beginning to brown at the edges and beginning to firm up in the center. Cookies will feel soft to the touch. Transfer cookie sheet to a wire rack; let firm for 3 minutes. Using spatula, transfer fingers to rack to cool completely.
Nutrition Analysis, Per Cookie:
60 calories; 2.5 g fat; 1 g saturated fat; 0 g trans fat; 8 g carbohydrate; 5 g sugar; 45 mg sodium