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Recipe Summary

prep:
45 mins
chill:
2 hrs
bake:
5 mins
total:
2 hrs 50 mins
Servings:
20
Yield:
about 20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, nutmeg, and salt; beat until combined. Beat in egg and 3 tablespoons wine. Beat in as much of the flour as you can with the mixer; stir in remaining flour. Divide dough in half. Cover and chill about 2 hours or until easy to handle.

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  • Roll each portion of dough on a well-floured surface until 1/8 inch thick; keep remaining dough refrigerated. Cut into desired shapes. Place cutouts on a lightly greased cookie sheet.

  • Bake in a 375 degree F oven for 5 to 6 minutes or until edges are firm and just beginning to brown. Transfer to wire racks to cool. Meanwhile, for the wine glaze, heat 1/4 cup butter (no substitutes) in a small saucepan until melted; remove from heat. Stir in 2 tablespoons California dessert wine and powdered sugar. If desired, tint with paste food coloring. Blend until smooth. Use a pastry brush to brush cookies with glaze. If desired, sprinkle with colored decorating sugar. Makes about 20.

Nutrition Facts

200 calories; fat 9g; cholesterol 35mg; saturated fat 6g; carbohydrates 27g; protein 2g; vitamin a 340.1IU; sodium 138mg; calcium 20.2mg; iron 0.7mg.
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