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Sparkling Sangria Cookiesapproximately 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 |
| Method: | |
| 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. |