Fonseca Port and Mexican Chocolate Icebox Cookies
We’re all familiar with cookies and milk…but cookies and port? Just in time for the baking season, the renowned port house Fonseca launches its first BIN 27 Port & Cookie Rumble. Cookie lovers are invited to submit their favorite, original cookie recipe that they think would best pair with BIN 27 Port. It’s as simple as uploading the recipe, along with a photo, to the BIN 27 Facebook page.
Submitting before December 31st 2012 puts you in the running to be judged by famed chocolatier Jacques Torres and award-winning cookbook author Dorie Greenspan. Should they grant you the Grand Prize, you get flight and accommodations in NYC for private-cooking lessons with Jacques and Dorie. In addition, a Dual Fuel Double Oven Range and a Professional 600 Series 6 Quart Bowl-Lift Stand Mixer will be waiting for you at home courtesy of Kitchen Aid.
To provide some inspiration, Jacques posted a Chocolate Chip Macadamia recipe inspired by the Italian custom of dipping biscotti in wine. Dorie posted her Port Jammers recipe showcasing ingredient flavors that naturally define port like chocolate, dried fruit and spices. Here is my entry…a recipe for Mexican Chocolate Icebox Cookies…whereby the cayenne pepper playfully jousts with the Fonseca Port’s luscious black currant and cherry bouquet:
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cayenne pepper
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons fresh virgin olive oil
- ½ cup sugar
- ½ cup lightly packed light brown sugar
- ¼ cup milk
- ½ teaspoon Dominican Vanilla Extract
- ½ cup Egg Beaters
- 2 cups shaved chocolate from your favorite large block. No cheatin’ with the chips.
In a medium bowl whisk together the flour, baking powder, cayenne, cinnamon and salt. Set aside.
Mix butter & sugar in a medium mixing bowl on medium speed until light and fluffy (about 3-5 minutes). Add milk and vanilla, blend well. Add Egg Beaters and mix well. On low speed add flour mixture and mix until just incorporated. Fold in chopped chocolate.
Turn dough onto a piece of plastic wrap. Either roll into a log or leave it in a blob and refrigerate until firm (at least 1 hour but preferably 8 hours).
Preheat oven to 350F and arrange rack in middle. Remove cookie dough from the refrigerator and either cut or form into cookie slices. Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12-14 minutes.
