Mulled Red Wine Cookies
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup Wild Red
- 2 tbsps cranberry juice
- 1 navel orange, zested
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp Chinese five-spice powder
- 1 tsp kosher salt
- 4 drops super red gel food coloring
- 1 drop super black gel food coloring
- 1/4 cup freeze-dried cranberries, crushed
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper
2. Place the butter and sugars in a stand mixer or large bowl. Beat until fluffy, about 2 minutes. Add the wine, cranberry juice, and orange zest. Mix until combined (its okay if the mixture looks slightly curdled.)
3. 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 mix until combined. Repeat with the remaining dry ingredients until a loose dough comes together.
4. Add in the food coloring and mix just until homogenous, scraping down the sides of the bowl as needed.
5. Using a ¾ 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, 12-14 minutes
