Monday, December 14, 2020

Baking Class: Mexican Wine Cookies

I first posted this recipe back in December of 2008. My father found it in the Dallas Morning News when I was in high school and suggested we make them together. If you want to read a funny story about that experience you can find it here.

These cookies don't look like much, but they are delicious. They have a delicate texture and the sherry adds a nutty warmth that permeates throughout every bite. Whenever I take them somewhere new they languish on the table while people are busy devouring the brownies, toll house cookies, gingerbread, and other more traditional Christmas goodies. But once the chocolate and cheesecake is gone and people start to nibble on them they discover just how good they are. And by the next year, they are asking for them.

This is my oldest tradition. I may not always do much for the holidays from one year to the next, but I always make a batch of these cookies.

Home Cookin v9.81 Chapter: Baked Goods (Sweet/Savory)
1 cup butter, softened
1 cup sugar
1 egg, room temperature
1 tsp salt
4 cup sifted flour
1/4 cup sweet sherry

Cream butter with sugar. Add egg and beat until light and fluffy. Blend in salt and 2 cups flour. Stir in the sherry and mix well.

Add the remaining two cups of flour and mix well. Cover and chill the dough for at least one hour.

Roll the dough into balls and use flatten them with the bottom of a glass or cookie stamps.

Bake at 350° F for eight to ten minutes, until the bottoms have just started to brown. Check after eight minutes.

Makes 8-10 dozen cookies.

from the food section of the Dallas Morning News ca 1972

exported from Home Cookin v9.81
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