Billy Zureikat’s Malört Cookies
A New Recipe Born from Inspiration at a Bar
Billy Zureikat and his girlfriend (now wife) began making and delivering boxes of cookies to friends and family during the pandemic. The boxes became an annual tradition — and a hot commodity — with Zureikat adding new recipes along the way. The home cook and baker was at a bar with friends early last December when he overheard a couple order shots of Malört, and inspiration hit: He already created a Negroni cookie, why not make a Malört cookie? The chocolate cookie itself is slightly tart, thanks to grapefruit zest, and the sweetness is offset by the bitterness of the Malört glaze. To let the flavors really develop, Zureikat recommends letting the dough rest in the fridge for 30 minutes to 24 hours.
Recipe
21 cookies
12 minutes
| 2 cups (398 grams) | Granulated sugar |
| 1 | Grapefruit, zested |
| 1 cup (226 grams) | Unsalted butter, at room temperature |
| 1 | Egg |
| 3 1/2 tsp. | Vanilla extract or paste, divided |
| 1 3/4 cups (289 grams) | All-purpose flour |
| 1/4 cup + 3 Tbsp. (50 grams) | Cocoa powder |
| 1 tsp. | Kosher salt |
| 3/4 tsp. | Baking soda |
| 1 1/2 cups (230 grams) | Powdered sugar |
| 2 oz. | Malört |
Instructions
1. Mix grapefruit zest with the granulated sugar, squeezing together until a sandy consistency forms. Set aside 1/2 cup of your grapefruit sugar in a small bowl.
2. In the bowl of a stand mixer, fitted with a paddle attachment, mix the remaining grapefruit sugar with butter, egg, and 1 teaspoon of vanilla. Mix on medium speed until light and creamy, about 2-3 minutes.
3. Mix flour, cocoa powder, salt, and baking soda together in a small bowl. Add the dry ingredients to the creamed butter mixture and mix on low speed for about 30-45 seconds, until fully combined.
4. Portion dough into balls about the size of a golf ball, then roll in the reserved grapefruit sugar. Place four balls onto a parchment-lined baking sheet, leaving space between each ball. Using your palm, press down each ball to flatten to about 2 inches in diameter.
5. Bake at 350 degrees for 12-13 minutes. Transfer to a wire rack and let cool for 30 minutes.
6. For the glaze: Whisk together the powdered sugar, Malört, and 2 1/2 teaspoons vanilla extract until smooth. Drizzle glaze over cooled cookies. Let glaze set for 20-30 minutes.
Conclusion
Billy Zureikat’s Malört Cookies are a unique and delicious treat that combines the bitterness of Malört with the sweetness of chocolate. With the addition of grapefruit zest, these cookies have a unique flavor profile that is sure to impress. Whether you’re a fan of Malört or just looking to try something new, this recipe is a must-try.
FAQs
Q: Can I substitute the Malört with another liqueur?
A: While other liqueurs may work in place of Malört, the unique flavor profile of Malört is what sets these cookies apart. If you don’t have Malört, you can omit it or substitute it with another bitter liqueur.
Q: Can I make these cookies ahead of time?
A: Yes, the dough can be made ahead of time and refrigerated for up to 24 hours. The cookies can also be baked and stored in an airtight container for up to 5 days.
Q: How do I store the cookies?
A: Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, cookies can be frozen for up to 2 months.
