Whenever possible, our Winemaker Molly Bohlman recommends starting and finishing a special meal with a glass of Sparkling Wine. Our Executive Chef Jacob Burrell is an expert on the subtle yet impactful dessert and is known for his vast cookbook collection. We asked him for a dessert pairing and he directed us to this classic cookie from famed Berkeley icon Alice Waters of Chez Panisse. After some taste testing, we are happy to report that they make a wonderful complement to an after-dinner glass of Brut Cuvée. Many of us will be making them to share during the Holidays!
- 1 cup salted butter
- 3/4 cup sugar
- One egg yolk
- 1 tsp vanilla
- 2 cups flour
For 4 dozen small cookies, or half as many 2-inch cookies.
Preheat your oven to 350 degrees. If the butter is not soft, cut it into 1-inch-thick slices. put it into a metal mixing bowl, and heat it briefly in order to melt about an eighth of it. Let it stand for a few minutes for the temperature to equalize and soften the rest of the butter. Cream the butter until it is light and fluffy, add the sugar, and beat until fluffy again. Add the egg yolk and beat until light again. Beat the vanilla into the butter-egg yolk mixture. Work in the flour, and the salt if you need it, until just evenly mixed. The dough will be soft, but manageable if you handle it lightly.
Shape the cookie dough into rolls any size you like, we prefer about 1¼ inches in diameter, and roll it in plastic wrap. Bake in the oven for 10 to 12 minutes, depending on their size, or until they are golden brown on the bottom and very lightly browned on top. These are best baked shortly before serving time and kept in a tightly closed container to maintain crispness.
Recipe adapted from “Chez Panisse Desserts” by Lindsey R. Shere