Recipe by SusieQusie
Yum! Spices, sugar & wine all together in a cookie. Soetkoekies are of Dutch origin and have been a favourite South African biscuit-tin filler for many years. Posted for ZWT 2006 - South African region. From: The Cookie Tin
Top Review by stormylee
Great cookies! I made 1/2 batch. I had the same problem as toni - the dough turned out very soft, even though my butter was very cold, my egg merely average-sized and I did measure the wine right! ;-) I went ahead and baked the first batch anyway, and got rather porous-looking cookies that spread this way and that - so I added about 2 tbls flour to the remaining dough (=1/4 recipe). Much better! And even though the first 9 cookies look a bit weird, they too taste wonderful! A spice cookie with that little something extra. Used a 1-inch cookie scoop and got exactly 18 cookies. Thanks for sharing the recipe!
- 2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 cup brown sugar
- 4 ounces chopped almonds
- 1⁄2 cup chilled butter, cut into small pieces
- 2 eggs, lightly beaten
- 1⁄4 cup port wine or 1⁄4 cup sherry wine
- 1 egg white, beaten
Directions See How It's Made
- Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet.
- Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
- Add the butter and cut into the flour mixture.
- Add the beaten eggs and red wine and mix dough together until it can be formed into a ball.
- Roll dough into walnut-sized balls and place on cookie sheets about 2" apart.
- Brush each cookie gently with the egg white.
- Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.