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!
Not sure if this is user error on my part but my dough was verrrry soft, even after adding an additional quarter cup of flour (a lot for a half batch). Too soft to either roll into a bowl or brush the tops with egg whites. That said my cookies were just as tasty. The sherry, in my case was the surprise ingredient. As you are eating them you get the spice first, then the almond, then a "what's that?" Really worked well though. Made the almond part simple by using the slivered variety. Thanks.
Delicious! Who would have thought to put wine in a cookie? I used cream sherry, and it worked beautifully with the spices and almonds. The quantity was right on - I got exactly 36 cookies. In my oven they took 12 minutes. Thanks for posting this winner.
Wow - red wine really works in a cookie. These had a really complex flavour, spicy, but with an underlying richness imparted by the wine. Super easy to make and we all like them!