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It’s That Cookie Time of the Year!

While we many of us are planning some great get-togethers for Thanksgiving, it is not too early to start making plans for the cookies and special treats for the whole holiday season. Today I am adding this recipe for shortbread to my list of treats to bake during the holidays. This particular recipe calls for 4 ounces of Pinot Noir. Of course, when you open the bottle for the recipe be sure to plan to enjoy the rest of the bottle for dinner that night!


Chocolate Almond Shortbread with Pinot Noir Dried Bing Cherry Puree


Chocolate Almond Shortbread:

8 ounces butter (at room temperature)
2 ounces granulated sugar
1 ounce powdered sugar
1 ounce cocoa powder
1 teaspoon vanilla
½ teaspoon salt
8 ounces all purpose flour
1 ounce chopped almonds

Pinot Noir Dried Bing Cherry Puree:

8 ounces dried Bing cherries (or other Fruit)
4 ounces J Pinot Noir
2 ounces water


Chocolate Almond Shortbread

1. In mixer on low speed blend butter, sugars, cocoa, vanilla and salt. Then add flour, and nuts. Roll out dough between two pieces of parchment paper to 1/8 of an inch.

2. Chill dough in refrigerator for one hour; this will make it easier to cut into desired shapes.

3. Bake 350º for 8-10 minutes.

Pinot Noir Dried Bing Cherry Puree

1. Combine all the above in small saucepan and bring to a boil, then adjust heat to low and cook until cherries are soft, about 10 minutes. Pour into blender and puree.

2. Allow mixture to cool then place in a pastry bag for piping.

Recipe provided by J Vineyards & Winery located in Healdsburg, California.

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