©2021 by Chelsea Kyle. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House
If you find yourself staring down a few open bottles after a party or tasting, or simply love chocolate desserts, consider this the perfect time to make wine cookies.
Unlike taralli, the Italian wine cookies akin to crunchy doughnuts, these chewy numbers get their rich flavor from browned butter, semisweet chocolate chunks and a red wine reduction that can be made with one or even a blend of whatever dry red wines you happen to have on hand.
Open bottle of Pinot Noir on the counter? Add it to the pan. Not sure what to do with that Cab your friend brought over the other night? Get ready to reduce it. You can use any dry red wine for this recipe, “including the cheap stuff,” writes Jesse Szewczyk in his book, Cookies: The New Classics, where this recipe appears.
