With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
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Our Vintage Restaurant pastry chef created this little gem of a cookie for the Very Berry Wine Trail event. It combines the great taste of almonds and raspberries for a perfect pairing with our semi-sweet Vignoles.
4 ounces blanched almonds, ground
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1 teaspoon almond extract
1/8 teaspoon salt
1/2 cup powdered sugar
1/2 cup seedless raspberry jam or preserves
Preheat oven to 375 degrees.
In a large mixing bowl, combine ground almonds, flour, butter, almond extract, salt, egg and powdered sugar. Scraping bowl occasionally, beat at low speed with an electric hand-held mixer until well-blended.
Prepare a piping bag with a large open star tip. Place dough in piping bag and pipe 1 1/2-inch stars onto greased cookie sheet. Make an impression with your little finger tip (for jam) in the center of the star. It helps to dip your finger into a half-flour, half-powdered-sugar mixture before making the impression.
Bake at 375 degrees for 6-8 minutes or until golden brown. Cool on pan for five minutes and transfer to a wire rack. When cookies are completely cooled, use a teaspoon to fill the impression with raspberry jam. Ready to eat!
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