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It’s #Choctoberfest! How about a yummy chocolate cookie to brighten your day?
I work at Benigna’s Creek Winery here in Central Pennsylvania, and I am always on the lookout for tasty recipes we can use at our events. This year, we’re giving out cookie cutters during one event, so I wanted some kind of rolled cookie recipe, and I also wanted to be able to use one of our wines in the recipe.
I found a chocolate sugar cookie recipe on Sally’s Baking Addiction. We’ve tried several of her recipes, and they always turn out great. She uses an icing on her cookies, but I decided to use our wine to make a glaze instead. I used Benigna Creek’s Black Raspberry wine, but any raspberry wine will work. And if you can’t find raspberry wine locally, try another fruit wine instead, such as strawberry or blackberry. If you can, try to find a wine made with actual fruit, instead of a wine made from grapes and artificial berry flavoring.
You have to chill the rolled out dough before baking. Don’t skip this step or the cookies will spread too much.
Boy, what a great tasting cookie! They cookie is very soft with lots of chocolatey flavor, and they pair perfectly with the wine glaze. You can drizzle the glaze over top like we did or make the glaze a little thicker and add some holiday sprinkles if you want your cookies to look festive.
Imperial Sugar is our #Choctoberfest Gold sponsor. We used their sugar in this recipe. Give it a try, or use your sugar of choice if Imperial Sugar is not available in your area.
Don’t forget to enter our #Choctoberfest giveaway and check out the other #Choctoberfest recipes being posted today (you’ll find ’em below the recipe).
Soft chocolate cookie with a sweet and tart wine glaze drizzled over top.
- 3/4 cup softened butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup powdered sugar
- 1-3 Tablespoons black raspberry wine (or fruit wine of your choice)
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla or almond extract until smooth.
- In a medium bowl sift together the cocoa powder and flour. Whisk in the baking powder and salt.
- Add the dry ingredients to the wet ingredients until combined.
- Divide the dough into 2 parts. Roll each part between pieces of wax paper to about 1/4 inch thick.
- Refrigerate the dough for about 1 hour.
- Preheat oven to 350.
- Line 2 large cookie sheets with parchment paper.
- Remove first section of dough from the refrigerator and cut out cookies with any shape cutter you like. Keep remaining dough in fridge until ready to bake.
- Place onto the cookie sheet and bake about 10 minutes.
- Transfer cookies to a cooling rack and repeat with remaining dough.
- For the glaze mix the confectioners sugar and 1 tablespoon of wine. Add more wine slowly if needed. You want to be able to drizzle the glaze onto the cookie.
- If you would rather frost your cookie add less wine to the sugar or use your favorite icing recipe.
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