Mom in the Mountains | Cookie and Wine Pairings

Mom in the Mountains | Cookie and Wine Pairings

Posted by Thea & Mimi on 28th Dec 2017

Hey guys, Happy holidays! With the holidays in full force I’m sure everyone needs a break and some time to unwind. Being a parent is tough and you deserve something for yourself. One of my favorite treats is wine and of course cookies, I realized they pair so well together. And, after 9 months of not drinking I definitely look forward to having a glass here and there. Let's be real, milk and cookies is for the kids. So, I'm going to pair a few wines with some of our favorite cookies at the bake shop. And, I'm sharing the recipe for our Spiced Sandwich Cookies that also include a gluten free version (of course!) 

Who doesn’t love a good Champagne? With New Years Eve just a few days away I have paired our Snickerdoodle Sandwich Cookie with a bubbly! Some people might think that drinking a very sweet bubbly would be too much with a cookie, but you can choose different varieties of Champagne that aren’t as sweet to help balance out your cookie. A Brut Champagne or a Extra Brut Champagne will be on the less sweet side, versus an Extra Dry or Dry Champagne that will have a higher sugar content. Our Snickerdoodle Sandwich Cookie has a cinnamon-sugary coating with vanilla bean buttercream in the center. Even though it is a sandwich cookie, this one is light just like champagne so it pairs perfectly. And, you can find the Gluten Free Snickerdoodle Sandwich Cookies here

Everyone loves Rosé, so the next pairing I suggest is a Rosé with our Sprinkled Shortbread Cookies, and you can find the gluten free version here. A Rosé often has hints of roses, gardenias, melons, and orange blossoms. And pairing it with a buttery shortbread covered in sprinkles is just perfect. The simplicity, which is a good thing, of the sprinkled shortbread brings out the flavors found in a Rosé. This pairing is great for a spring or summer party. A Rosé that has flavors of peach and watermelon will bring a smile to your face as you eat cookies and sip wine in warmer weather. This is one of my favorite flavor combinations for summer! I'm giving you something to look forward to.

A red wine that I really love is a Malbec. A Malbec is a heavier red than a Pinot Noir. It is a very fruit forward wine. Malbec has a very robust, spicy flavor filled with dark fruit flavors. The black cherry, plum, raspberry, and blackberry go really well with chocolate. So I like to drink it with our Vegan Sea Salt Dark Chocolate Chunk Cookie (or in my case the VGF Sea Salt Dark Chocolate Chunk Cookie). This cookie is a soft and chewy cookie with dark chocolate chunks topped off with sugar and sea salt. It is a perfect pairing!

Lastly, is our Spiced Sandwich Cookies with a Pinot Noir. The spices used for this shortbread work really well with the black cherry, currant, and berry tones of a Pinot Noir. In a Pinot Noir you can often get the aroma and flavor of roses, plums, and berries as well. A Pinot Noir isn’t a very heavy red wine, it is made from red grapes that are on the lighter side. It also often has a low or smooth acidity which balances well with this spiced cookie. One of my favorite Pinot Noir’s is by a winery in Napa, California called Lola. It has a smooth finish and you taste black cherry, strawberry, and vanilla which are a great combination with a spiced shortbread. You can find the recipe below - it's perfect to bake and enjoy during the last part of the Holidays. 

Spiced Sandwich Cookies | Makes 18 Sandwich Cookies

Cookies

  • 2 sticks (226 g.) organic salted butter, softened
  • 142 g. (1 cup) organic powdered sugar, sifted
  • 1 T. organic vanilla extract
  • 1 tsp. organic ginger
  • 1 tsp. organic cloves
  • 1 tsp. organic cinnamon
  • 255 g. (2 cups) organic flour

Filling

  • 1 stick (113 g.) organic salted butter, softened
  • 227 g. (1 1/2 cups + 1 T.) organic powdered sugar, sifted
  • 3/4 tsp. organic ground vanilla bean
  • 1 tsp. organic milk

Method

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, add butter, powdered sugar, vanilla extract, cinnamon, ginger and cloves. Mix on low until all ingredients are combined, and there’s no butter chunks.

Add flour, mix on low until combined.

On a cookie sheet with parchment paper, start forming your cookie dough balls. When “balling” the cookies, you want your cookie dough balls to be about 1.5” in diameter and look like a round disk. Space them at least 1” apart, they will spread a little when baking.

Bake cookies at 350 degrees for 13 minutes.

Once the cookies have cooled, turn over every other cookie to make pairs.

In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar, vanilla bean and milk. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Put frosting in a piping bag. Pipe frosting onto all the turned over cookies, sandwich cookies together.

Store in a cool dry place.

Baker’s Note: If you need to make gluten free cookies (like me) substitute the organic flour for 57 g. (1/2 cup + 1 T.) organic coconut flour and 226 g. (1 1/2 scant cups) organic gluten free flour blend, my favorite is Namaste Organic Perfect Flour Blend. Also, when balling the cookies you want to flatten them to about 2” because they won’t expand as much as regular cookies.

High Altitude - Bake at 350 degrees for 11 minutes.

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