Ingredients:

• 2 cups flour
• 2/3 cup light dry malt extract
• 2 tsp. baking powder
• 2 tsp. salt
• 3 tsp. finely chopped hops
• 8 oz. unsalted butter
• 1 1/3 cups sugar
• 1 tsp. Vanilla
• 3 eggs
• 2 oz. British crystal malt
• 1 cup Cinnamon and sugar mixture

Directions:

1. Preheat oven to 325 degrees
2. Whip butter in mixer at high speed until light in color.
3. Add sugar, vanilla, and cream together.
4. Add eggs, one at a time, making sure they are well incorporated.
5. Mix dry ingredients (except for British crystal malt) together and fold into butter/egg mixture.
6. Pipe cookies on parchment paper using a pastry bag with a medium straight tip.
7. Mix the crystal malt and cinnamon/sugar mixture and sprinkle over cookies before baking.
8. Bake for about 10 minutes. Yield: 50 cookies

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