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Imperial Sugar
Imperial Sugar

Shortbread Cookies with Mulled Wine Jelly

Ingredients

Mulled Wine Jelly

  • 3 cups smooth red wine such as Merlot, Grenache, or Zinfandel
  • 3 cinnamon sticks
  • 3 whole cloves
  • 3 star anise
  • 1 orange
  • 1 box Sure-Jell Fruit Pectin (1.75 oz)
  • 1/2 teaspoon unsalted butter
  • 4 cups Imperial Sugar Extra Fine Granulated Sugar

Shortbread Cookie Dough

  • 1 1/2 cups minus 1 tablespoon all-purpose flour*
  • 10 tablespoons rice flour
  • 2 sticks (16 tablespoons) + 2 tablespoons unsalted butter, slightly soft
  • 1/4 teaspoon salt
  • 3/4 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. In a 6-8-quart pot (mixture will rise high during boiling), combine red wine, cinnamon sticks, cloves, and anise. Using a vegetable peeler, remove zest of orange (without any white bitter pith) and add to above. Bring to a boil, remove from heat and cover. Set aside to infuse wine.
  2. Sterilize 3 jam jars and set aside.
  3. For cookie dough sift both flours together and set aside.
  4. Mix butter, salt, powdered sugar, and vanilla until very well combined and lump free, but not until light and fluffy.
  5. Add flour mixture and mix until just combined. Do not over mix.
  6. Place dough on parchment paper or plastic food film and cover with plastic food film. Press dough about 1/4-inch thick and slide on back of a cookie sheet and place in freezer for 15 minutes and then transfer to refrigerator for about 30 minutes or overnight.
  7. Line 2 cookie sheets with parchment paper. Preheat oven to 345°F.
  8. Dough will stick least when rolled on lightly floured parchment paper. Using a rolling pin, roll half of dough about 1/8-inch thick. If during rolling dough sticks too much slide parchment paper on back of a cookie sheet and return to freezer.
  9. Cut dough into 2 1/2-inch rounds and place on parchment lined cookie sheet.
  10. Roll remaining dough also 1/8-inch thick and cut into 2 1/2-inch rounds. Immediately cut a smaller circle of about 2 inches in diameter to create a ring. Ring shapes are not placed on solid rounds at this point and are baked separately.
  11. Bake until light golden, about 9-11 minutes. When cool enough to handle, place rings on solid rounds and set aside.
  12. Remove spices and orange zest from infused wine. Whisk in pectin and butter and bring to a boil on high heat. Mixture must vigorously boil.
  13. Add sugar and return to a boil on high heat while constantly whisking. Once mixture comes to a constant full boil, count and boil for another minute and remove from heat.
  14. Ladle majority of jelly into sterilized jars and pour about 1 1/4 cup into a bowl.
  15. After about 30 minutes jelly poured in bowl will start to set. Gently stir it until it reaches a similar consistency as mayonnaise, it still will be slightly warm at this point.
  16. Spoon a generous amount in center of cookies.
Imperial Sugar Insight

Rice flour usually can be found in the Asian food section of the supermarket.