Friday was a crazy day. I admired my officially official business cards, sent out my first official newsletter for my website (are you one of my 804 subscribers???), and hosted a private wine tasting. It would be a crime to not celebrate with 19 Crimes 2017 Red Wine, pizza, and cherry cookies (if I must have dessert, let it always be fruity cookies)!
Normally one would drink a sweet or dessert wine with cherry cookies. Not me! I enjoy breaking all the rules and the law! 19 Crimes 2017 Red Wine is therefore an appropriate choice, right? I chose this red blend with cherry on the nose and palate to match these cherry cookies. It also helped that the red also paired pretty perfectly with the onion, mushroom, and bacon pizza I scarfed down so I could get to the cookies.
Let’s Talk Cherry Cookies
I stole this recipe for Cherry Almond Shortbread Cookies from Sally’s Baking Addiction. According to the 19 Crimes Wine Cork, Crime #2 is Petty Larceny. Guilty as charged! Her website is such a favorite place to get recipes and inspiration. She describes these cherry cookies as “Soft and buttery shortbread cookies flavored with cherry and almond, then finished off with sweet white chocolate.“ Yep, pretty much
I made these Cherry Cookies (and several others) earlier this week for a party I catered. Talk about stress!!! More reason it would be a crime to not celebrate Friday! Wow, in retrospect this has been a crazy week, not just a crazy day!!! At least Thursday was uneventful.
- 6 tbsp butter
- 2/3 cup sugar
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 tbsp maraschino cherry juice
- 2 cups all purpose flour
- 16 maraschino cherries drained and chopped
- 4 ounces white chocolate
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread.**I shaped the dough into balls and placed them on one cookie sheet and refrigerated overnight.
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they’re nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.**I shaped the balls before chilling the dough. I placed the chilled balls onto several silpat lined pans, slighly flattened the balls, then baked each pan for 11 minutes.
- Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake. In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.**I used 1/2 cup of white chocolate chips microwaved and stirred every 30 seconds, and had to add a teaspoon of coconut oil to get it to smooth out. Then I poured the chocolate into a zip top bag and barely snipped a corner to pipe onto the cookies.
19 Crimes 2017 Red Wine
In the glass dark ruby. A bold red with smooth tannins. Off dry. Medium acids. Harsh alcohol upon first sip. After air time mellowed out immensely; 2nd glass was much more enjoyable. Not bad for $10! Vanilla and oak, lots of cherries, raspberries, plums, and blackberries on both nose and palate.
- 🗺 From South Eastern Australia, AUS
- 🍇 Blend of Shiraz, Cabernet Sauvignon, and Grenache with an 13.5% ABV
- 👁 Dark Ruby
- 👃🏼 Aromas and flavors of: black cherry, raspberry, blackberry, plum, vanilla, oak
- 👅 Dry, medium acid, bold in body, medium tannins, lingering finish. Upon first sip, pronounced alcohol burn, which significantly mellows with time.