Mulled Wine Cookies Recipes

CLASSIC MULLED WINE

Steps:

• To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
• Pour the wine into the pot, followed by the brandy. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
• Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low.
• Carefully taste, and add another tablespoon of sweetener if it's not sweet enough for your liking. If it's not spicy enough to suit your preferences, continue cooking over very low heat for 5 to 10 more minutes.
• Serve in mugs with your desired garnishes! If you're adding cranberries as I did, you can add them to the pot to make it look extra festive.
• If you expect to polish off the mulled wine within 20 minutes or so, you can keep it on the stove over extra-low heat (it will become more spicy with time). Otherwise, remove it from the heat, cover, and rewarm over low heat if necessary. Leftovers will keep in the refrigerator for a couple of days, covered (pour it through a strainer if you don't want it to become any more spicy than it already is).

MULLED WINE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add the wine, cranberry juice and orange zest. Beat until combined; it's okay if the mixture looks slightly curdled.
• Whisk together the flour, baking powder, Chinese five-spice and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a loose dough comes together. Add in the food coloring and beat just until homogenous, scraping down the sides of the bowl as needed.
• Using a 3/4-ounce scoop, make small mounds of dough on the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle the tops of the cookies with the crushed cranberries. Bake until the cookie tops are dry and slightly wrinkled, 12 to 14 minutes.

WINE COOKIES (ORIGINAL ITALIAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
• Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.