Sparkling Sangria Cookies

approximately twelve 1.5 oz cookies

Toni Roberts / Pastry Chef, The Ritz-Carlton Chicago; Photo by Toni Roberts

    • 115g Perfect Puree Red Sangria blend, thawed
    • 180g white chocolate, melted
    • 40g butter, melted
    • 1 egg
    • 85g granulated sugar
    • 160g bread flour
    • 1/2 tsp. baking powder
    • Red food dye, optional
    • Red, pink, and orange sparkle sugar mix, optional
1. Combine and mix the melted white chocolate, melted butter, egg, sugar, and Red Sangria blend.
2. Sift together the flour and baking powder in a separate bowl.
3. Blend the sifted ingredients into the chocolate mix. Add the red food dye if using to create the desired color. The dough will be loose.
4. Cover the cookie dough with plastic touching the surface. Chill overnight.
5. Pre-heat the oven to 350F (or 325F convection).
6. Scoop the cookie dough into 1 1/2 oz. portions.
7. Roll in sparkle sugar mixture and align on sheet pans 4 inches apart.
8. Bake 12-15 minutes until the centers are poofed and set. Allow to cool 10 minutes and enjoy!
9. Store in an airtight container.