Port In Storm Cookies
 
Prep time
Cook time
Total time
 
The cookie dough needs about an hour in the freezer to set properly, so plan accordingly. The cookie logs freeze well and are great to keep on hand if cookies are needed for entertaining, snacking, or a late night glass of port on a stormy, winter’s night. Makes 4 logs, and each log approximately 24 cookies
Author:
Recipe type: Dessert, Appetizers
Cuisine: Californian
Serves: 8-10
Ingredients
  • 8 ounces Le Delice de Bourgogne (Triple Cream Soft Ripened Cheese from France found at Trader Joe's)
  • 1½ tablespoons Fonseca Bin 27 Port
  • 2 teaspoons fleur de sel
  • 10 Medjool Dates pitted and diced
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 large egg yolks
  • 1½ cups all-purpose flour
  • Parchment Paper or Martha Wrap
Instructions
  1. In a medium sized bowl, place the cheese, Fonseca Bin 27, fleur de sel, dates, ground pepper, olive oil, and egg yolks and mix together until smooth.
  2. Add the flour and stir in until most of the flour is absorbed. Use your hands to knead the dough until it starts to form a smooth ball.
  3. Divide the dough ball into 4 smaller balls. Roll each ball into a log approximately 10 inches long and 1 inch thick. Wrap each log in parchment paper, put into a Ziploc bag, and place in freezer for 1 hour.
  4. Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone baking pad.
  5. Take a log out of freezer and cut into ½ inch slices and arrange on the prepared baking sheet with small amount of space between them.
  6. Bake until golden brown - approximately 12-18 minutes. Transfer to a rack and let cool.
Recipe by Tout va bien! (tm) at https://christymajors.com/fonseca-bin-27-port-cookie-rumble-2013-port-in-storm-cookies/