Category Archives: shortbread

Taste Test Tuesday: Cookies & Corks

Happy Tuesday Everyone! We hope your Thanksgiving holiday was filled with love, laughter, friends and family. Ours was great, we truly enjoyed ourselves.

As you know we attended Metro Cooking DC at the beginning of this month. While we were there we had the chance to sample a lot of food. One thing we came home with was some cookies from Cookies & Corks. This company has created sweet and savory cookies that are to be eaten with wine. The cookies come in very creative flavors like sea salt, lemon, sage, apricot, dark chocolate and espresso.

You can purchase cookies to be paired with white wine, red wine and sparkling wine. The distinct flavors of the cookies paired with the wine are a great match. Most people would just pair wine with cheese, but don’t worry there are cheese flavored cookies to appeal to your taste buds. We had our friends and family try the cookies over the holiday weekend. Everyone took turns sampling the cookies with the corresponding wines. Ginger Molasses, Shortbread and Zesty Lemon were the favorites.

There is even a wine pairing guide to help you with the process. Each box of cookies is $7.95 and makes a great hostess gift for this time of year.

Red Wine Pairing Box


White Wine Pair Box


Sparkling Wine Pairing Box


Cookies & Corks great job on the flavor combinations we can’t wait to see what you come up with next.

Be sure to check out their site, they have a holiday sale going on right now. You don’t want to miss this.


Day 22:’ Mocha Macadamia Shortbread Cookies’

My love for Chocolate and Shortbread have submerged to create this wonderful cookie. Gotta love it!!
Mocha Macadamia Shortbread Cookies
3/4 cup (3-1/2 oz) salted macadamia nuts
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 cup unsalted butter, cut into half inch pieces
2 1/4 cups all-purpose flour
Mocha Icing (recipe follows)
Place the macadamia nuts and sugar in a food processor and pulse for about 30 seconds, or until the mixture resembles a fine meal. 
Add the vanilla extract and butter. Process just until smooth. Add 1 1/4 cups of the flour and pulse just until the flour is incorporated. Stir in the remaining cup of flour and process just until the dough starts to form a ball. Briefly knead the dough to fold in any loose crumbs. 
Divide the dough in half and shape each half into a log about 8 inches long on a sheet of waxed paper or plastic wrap. Wrap the waxed paper or plastic wrap tightly around the dough and twist the ends closed. Chill for several hours or overnight.

Peheat the oven to 350 F. Cut the chilled dough into 1/3-inch thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack (careful, they’re fragile while they’re still warm).

Glaze the cookies while still warm with mocha icing, using a pastry brush. Store completed
cookies in an airtight container, well-wrapped these may be frozen. Separate the cookies with sheets of waxed paper or the icing may stick together.

Mocha Icing:

1 tablespoon instant coffee granules
3 tablespoons boiling water
4 tablespoons butter, melted
1 3/4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract

Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners’ sugar and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually touching the icing surface, until you use the icing.

Day 9: ‘Red Velvet Shortbread Cookies’

Today’s recipe combines two things that I love: Red Velvet and Shortbread. Yes, you can have Red Velvet cookies!!! I don’t get to make these much because people usually want the actual cake or cupcakes. But I loves these too. They go great with coffee and tea. They can also be dipped in CHOCOLATE!!! I included that part too.

Red Velvet Shortbread Cookies

1-1/4  cups  all-purpose flour
1/3  cup  sugar
2  tablespoons  unsweetened cocoa powder
1/4  teaspoon  salt
1/2  cup of butter, cut up
1        tablespoon  red food coloring
Chocolate Dipping Sauce
 3  ounces  white chocolate (with cocoa butter), coarsely chopped
1-1/2  teaspoons  shortening
Finely chopped pistachios or rainbow nonpareils (optional)
1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*

2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.

*Hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Happy Baking!