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Description:
Created to celebrate wine country red and white varietal offerings, for example, Late Harvest Riesling wine is highlighted in this recipe mainly because Autumn is in the air. Wine Coins (tm) is featured in Chef Erika G. Cenci's next copyrighted cookbook

Ingredients:
1/2 cup of unsalted butter
2 tablespoons of Late Harvest Riesling Wine
1/2 cup of sugar
3 egg yolks
2 cups of all-purpose flour
Confectioner sugar, for dusting

Note: Please do not add salt or baking soda.

Directions:
To make cookie dough, mix butter and wine together at high speed until creamy. Add sugar and 1-egg yolk at a time beating well after each addition. Mix in flour, and beat 1-minute. Shape dough into a flat ball. Cover with plastic wrap to refrigerate 30 minutes.

Preheat oven to 350 degrees Farenheit

On a lightly floured surface, roll out refrigerated dough to 1/4 inch thickness. Flour a 2 3/4 inch smooth, round cookie cutter for cutting dough. Place cut dough 1-inch apart on ungreased baking sheets, bake 10-12 minutes or until edges are golden. Remove cookies from baking sheets to cool on wire racks. Sprinkle wine country cookies with confectioner sugar and they're ready to enjoy - the good life.

Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns