This week’s post comes from Carrie, the Vineyard Market Assistant at the Glen Rock Bottle King.
When trying to figure out what to write about I thought what would be better than cookies! December brings with it the fun of the holidays and lots of cookie baking. This recipe will be a simple twist on an old favorite.
Sugar cookies are a great holiday cookie because they are easily manipulated to different tastes. From the simple cookie dipped in holiday colored sugar to the hand decorated cookies in the bakery, there is something for everyone.
Our recipe can be done with any sugar cookie recipe and a container of Mitica’s Membrillo Casero Quince Paste.
3 cups flour
½ tsp salt
1 cup butter
1 cup sugar
1 large egg
2 tsp vanilla
1 10 oz container Mitica Quince Paste
Start by creaming the butter and sugar together. Then add the egg and vanilla. Whisk together the flour and the salt and add a half a cup at a time to the sugar mixture. Divide the dough into 4 portions and wrap in plastic wrap, place in the fridge for 1 hour.
Remove the dough from the fridge 20 minutes before you want to roll it out. The dough needs to warm up a little for optimum rolling. Dust counter with flour to keep the dough from sticking to the counter as you roll it. Roll the dough to about ¼ inch thick. Using a round cookie cutter, the rim of a glass works in a pinch, cut out the number of cookies you desire and transfer them to a parchment lined baking sheet. Now put a teaspoon of quince paste in the center of each cookie. Fold the cookie in half forming a half moon shape. Press the edges of the cookie together gently. If they aren’t sticking together you can rub the rim of the cookie with a little milk to make it stick.
Bake the cookies at 350 degrees for 8-16 minutes depending on the size of your cookies. You want the bottom to be a nice golden brown.
Best served warm, right out of the oven but are just as good for a midnight snack after a long day of holiday shopping!