When perusing the Winter Park Farmers Market during my last visit to the Orlando area, my friends and I happened upon a local jelly and jam vendor. Among her tantalizing plethora of home-made preserves, she offered a selection of wine jams.
Yes. Wine. And jam. Together. Virginia, there is a Santa Claus.
Remembering that my mother liked merlot, I bought some merlot jelly to try. It was a huge hit with everyone who tried it and it got me thinking.
The holidays might not be right around the corner, but they're getting close. Christmas-time means cookies of all shades and varieties at my house, including my mother's killer thumbprint cookies. Usually made of a sugar cookie dough and filled with raspberry jam, my modified recipe takes advantage of the sweetness of the dough and adds a touch of tart lemon to carry the flavor of the earthy wine.
You can find wine jelly at international food stores, many local farmers markets and, of course, online. Following the recipe are some links to try, but you don't have to shell out if you've got some of your favorite preserves in the cupboard. Any berry jam will go great!
Merlot-Lemon Thumbprint Cookies
1 stick butter
1 c. sugar ( + extra for rolling)
2 large eggs
1 T. freshly-squeezed lemon juice
1 1/2 tsp. grated lemon zest
2 1/4 c. all-purpose flour
3/4 teaspoon baking soda
1 tsp. salt
merlot jelly
Melt butter in a microwave-safe bowl and leave to cool to room temperature. Whisk the rest of the wet ingredients: sugar, eggs, lemon juice and zest together with the butter and set aside.
In another bowl, sift together flour, baking soda and salt. Add the dry mixture to the wet in two or three doses and be sure not to over mix.
Wet hands slightly and roll dough into 2” balls. Roll in sugar and place on a greased cookie sheet (or on one covered in parchment paper) no less than 2” apart. Flatten slightly and create an indentation using your thumb. Be careful not to press through to the cookie sheet!
Bake at 375F for 13-15 minutes and place on a cookie rack to cool.
Once cool, place spoonfuls (~ 1 tsp.) of merlot jelly into the indentations of each cookie. Enjoy!
Comments
I've tried the merlot jam and will definately add this to my recipe collection!!
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