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Delicious South African Sweet Wine and Spice Cookies Recipe

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Ingredients

Adjust Servings:
4 tablespoons butter, softened
2 - 2 1/4 cups all-purpose flour
cooking spray
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 1/4 cups dark brown sugar
1 egg, lightly beaten
1/4 cup port wine (or madeira or a sweet sherry)
1/2 cup blanched almond, finely chopped
15 whole blanched almonds, split lengthwise into halves
1 egg white, combined with 2 teaspoons of water and beaten to a froth

Nutritional information

99
Calories
27 g
Calories From Fat
3 g
Total Fat
1.1 g
Saturated Fat
11.1 mg
Cholesterol
81.1 mg
Sodium
16.1 g
Carbs
0.5 g
Dietary Fiber
9.1 g
Sugars
1.8 g
Protein
826g
Serving Size

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Delicious South African Sweet Wine and Spice Cookies Recipe

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    Cuisine:

    7/30 - I've returned to increase the rating on this cookie. I never make rolled and cut cookies and I'm returning to make more of this one. The longer these were around, the more I enjoyed snacking on them. This made a nice cookie and was a wonderful way to put my Madeira to use. Two other substitutions I made (besides the Madeira) were: 1/4 c. almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar. All substitutions worked out just fine. I will keep this on hand in case I need a use for Madeira, Port or Sherry. Thanks! Reviewed for ZWT4

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Soetkoekies – Sweet Wine and Spice South African Cookies, I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4 , 7/30 – I’ve returned to increase the rating on this cookie I never make rolled and cut cookies and I’m returning to make more of this one The longer these were around, the more I enjoyed snacking on them This made a nice cookie and was a wonderful way to put my Madeira to use Two other substitutions I made (besides the Madeira) were: 1/4 c almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar All substitutions worked out just fine I will keep this on hand in case I need a use for Madeira, Port or Sherry Thanks! Reviewed for ZWT4, 7/30 – I’ve returned to increase the rating on this cookie I never make rolled and cut cookies and I’m returning to make more of this one The longer these were around, the more I enjoyed snacking on them This made a nice cookie and was a wonderful way to put my Madeira to use Two other substitutions I made (besides the Madeira) were: 1/4 c almond meal instead of chopped almonds, and Splenda Brown Sugar Blend instead of straight brown sugar All substitutions worked out just fine I will keep this on hand in case I need a use for Madeira, Port or Sherry Thanks! Reviewed for ZWT4


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    Steps

    1
    Done

    Preheat the Oven to 350 Degrees. Spray Two Baking Sheets With Cooking Spray. Sift the Flour, Baking Soda, Cinnamon, Ginger, Cloves and Salt Together and Set Aside.

    2
    Done

    in a Deep Bowl, Cream the Butter and the Dark-Brown Sugar Together, Mashing and Beating Them Against the Sides of the Bowl Until They Are Thoroughly Blended. Beat in the Egg, Then Add the Flour Mixture 1/2 Cup at a Time, Stirring Well After Each Addition. Beat in the Wine and Chopped Almonds.

    3
    Done

    With Your Hands, Vigorously Knead the Dough in the Bowl Until It Can Be Gathered Into a Somewhat Firm, Compact Ball. If the Dough Then Seems Too Soft, Knead in Up to 1/4 Cup More Flour, Adding It a Tablespoon or So at a Time.

    4
    Done

    on a Lightly Floured Surface, Roll the Dough Into a Rough Circle About 1/4 Inch Thick. With a Cookie Cutter or the Rim of a Glass, Cut It Into 2-Inch Rounds. Arrange the Rounds About 1 Inch Apart on the Buttered Baking Sheets. Then Gather the Scraps of Dough Into a Ball, Roll It Out Into Another Circle, and Cut Out Rounds as Before.

    5
    Done

    Press a Blanched Almond Half Lightly Into the Center of Each Soetkoekie and Brush the Entire Top Surface of the Cookie With the Beaten Egg White-and-Water Mixture.

    6
    Done

    Bake the Cookies in the Middle of the Oven For 15 Minutes, or Until They Are Crisp and Firm to the Tough. With a Wide Metal Spatula, Transfer the Cookies to a Rack to Cool. the Cookies Will Keep For Up to Two Weeks in a Tightly Covered Jar.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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