This is a sponsored post by Erath wines. All views and opinion are my own.
I’m partnering with @erathwines to celebrate the holidays this year! I’m sipping their pinot noir and making these soft delicious buttery cookies. Baking cookies had never been more fun 🙂 Erath’s pinot noir has decadent aromas of boysenberry and dark cherry with layers of jasmine and fresh herbs helping to maintain freshness. An Oregon icon, this wine achieves the perfect balance between delicate and playful. These cookies are soft and baked to perfection and pairs wonderfully with @erathwines Pinot noir! Enjoy! #ErathWines #ad
Here you go with the recipe:
INGREDIENTS:
11/2 cup flour
3/4 cup almond flour
1/2 tsp salt
1 cup unsalted butter softened
3/4 cup powdered sugar
1 egg
2 tsp vanilla extract
INSTRUCTIONS:
- Using an hand mixer cream the butter, salt, and powdered sugar together until light and fluffy.
- Add the egg while mixing. Scrape down sides of the bowl.
- Add 2 tsp vanilla extract.
- Pour in the flour mixture and mix until incorporated.
- Wrap the dough in parchment paper or plastic, then chill it in the refrigerator for at least an hour.
- Once the dough is chilled sprinkle some flour on a clean surface. Unwrap the dough and using a rolling pin roll it flat.
- Use cookie cutters of your choice to cut shapes.
- Place cookies on a parchment-lined baking sheet and bake at 350F for 10-12 minutes .