When I was in the gourmet food business, I met a woman who made wine cookies and sold them in various flavors. At the time we were living in Texas and consumed more beer with our Texas BBQ, than wine. I really did not understand what a wine cookie was, however, her business was vibrant and she seemed to be selling dozens of these cookies. Years later, my mom came across this recipe for wine cookies. She used to make them and change the type of extract and nuts in her recipe. I can see the draw to wine cookies now. You serve them with a dessert wine, similar to biscotti, you can enjoy these after dinner with wine and your guests can dip them in the wine. What a great unusual dessert to serve next time you have friends or family over.
- 1/3 cup butter, room temperature
- 2/3 cup sugar
- 3/4 teaspoon extract (suggestions - vanilla, almond, anise)
- 2 eggs, room temperature, beaten to blend
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chopped nuts
- Preheat oven to 350 °. Cream butter with sugar in medium bowl of electric mixer. Blend in extract.
- Beat in eggs, until light and fluffy on medium speed for 2 minutes. Mix flour with baking powder and salt. Add gradually to the mixer on low speed. Stir in nuts. Knead on a lightly floured board for 45 seconds. Divide dough in half. Shape into two 10 - inch cylinders. Transfer to a baking sheet.
- Bake 15 minutes, rotate pan and bake and additional 10 minutes. Remove from oven and cool for 10 minutes. Slice logs into 3/4 inch pieces. Return slices to the baking sheet. Continue baking until cookies are dry and golden brown, about 15 minutes. Cool completely on rack. Store in airtight container. Yields 2 dozen.