Receta Walnut Shortbread Cookies with Raspberry Jam and Chocolate Drizzle and a Cookie Rumble!
Have you ever had the itch to create a cookie made just for serving as dessert with Port wine? Cookies and wine might not seem a natural match to many but they can be a delicious end to a meal if the right cookie is selected. Not too sweet, maybe with a hint of fruit and/or chocolate and the resulting pairing with a sweeter dessert wine like Fonseca’s Bin 27 can be an elegant end to your meal. That’s what I’ve done by combining a walnut shortbread cookie with just a hint of raspberry preserves that are then drizzled with a dark chocolate. None of the elements are overly sweet but the combined flavors are perfect for pairing with Port.
If you have, (or even if not!), now is the perfect time to get serious! KitchenAid and Food & Wine are sponsoring a contest with a very grand prize. Create the best cookie to pair with Fonseca Bin 27 Port for a chance to win two tickets to the 2014 Aspen Food & Wine Classic, a KitchenAid Freestanding Induction Range and a Pro Line Series 7-Qt Bowl Lift Stand Mixer. There is also a People’s Choice award: the entry who receives the most votes on the Facebook will receive a KitchenAid Pro Line Series 7-Qt Bowl Lift Stand Mixer.
Did I mention that the judges will be Jacques Torres and Dorie Greenspan? I don’t know Jacques but I just love Dorie; she’s oh so talented and oh so adorable and we’ve both been on Twitter for a couple of years and she is just as warm and friendly as she looks; meeting her would be a real treat. Just for this challenge, Dorie created a “round brownie” called a Broundie. She also hosted a Twitter chat with KitchenAid and Fonseca BIN 27 recently; if interested you can read through the feed of that event.
Are you ready to Rumble?
Cookie Rumble is running now until November 15th, so the timeline is relatively short. Get your entries submitted NOW!
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About Fonseca Bin 27 Port
Fonseca Bin No. 27 was originally created over a century ago for family consumption and only released commercially in 1972. Produced primarily from wines from Fonseca’s own quintas in the Cima Corgo, it’s apparent in the exceptional quality and consistency from year to year. Blended from reserve wines selected for their intense fruit character and depth of color, Fonseca Bin No. 27 spends four years in large wood vats prior to bottling. Although it may improve slightly with bottle age, Bin No. 27 is ready to consume when bottled. It does not require decanting, as a cold precipitation prior to bottling prevents any “crust” from forming. Wine Spectator gives it a rating of 89 and I think it’s a nice port for the price; very fruity with raspberry notes on the finish.
My first inclination with these cookies was to use my favorite Bonne Maman’s Cherry Preserves for the glaze; but in the end went with the Raspberry Preserves; sort of matching the raspberry notes of the port. I just love chocolate and raspberry together and the results were great. I think either jam would produce the same wonderful result so don’t be limited by just one! I took these cookies to a friends house last night for Halloween with a bottle of the Fonseca port and they were loved by all; now that’s my kind of cookie!
Walnut Shortbread Cookies with Raspberry Jam and a Chocolate Drizzle
Ingredients
- 2 cups flour
- 1/4 teaspoon baking powder
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1/2 cup finely chopped walnuts
- For the Raspberry Topping and Chocolate Drizzle:
- 1 1/2 cup seedless Raspberry Jam
- 1 Tbsp Port wine
- 1 cup dark chocolate chips
- 2 Tbsp butter
Preparation
For the Cookies:
Resift the flour with the baking powder.
Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
Stir in the walnuts.
Cover and chill for at least 2 hours.
Roll out onto floured board to 1/4" thickness. Cut into any shape.
Bake on un-greased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
To Finish with Raspberry Jam and Chocolate Drizzle:
If necessary, mix the jam in a food processor to incorporate any large pieces. Put into a small heavy saucepan and bring the jam to a simmer over medium-high heat.
Stir constantly until the jam begins thicken slightly, 2 to 3 minutes. Remove from heat, add the Port wine, stirring to mix thoroughly and cool slightly. Dip one side of each cookie into the jam and place on cookie trays to cool.
Place the dark chocolate chips and butter in a microwave safe bowl. Microwave for 30 second intervals, stirring in between, until the chips and butter are completely melted.
Drizzle the cookies with chocolate.
Chill (best if kept chilled until time to serve).
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http://www.creative-culinary.com/walnut-shortbread-cookies-with-raspberry-jam-and-chocolate-drizzle/
This recipe brought to you by Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
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Disclaimer: I was provided with a KitchenAid Hand Mixer and a bottle of Fonseca Bin No. 27 for the purposes of this review, all opinions are my own.