Port cookies to celebrate Leo

My days are still super busy, and I hope things slow down a little in the weeks to come, but I am still making super quick recipes at home (and there are days I don’t make anything at all) and I am also still writing very short posts, as you can see. :)

However, there is one thing I could not leave aside, which is the fact that my beloved Leonardo Di Caprio, or “Leozinho”, as I call him, has finally won an Oscar, after so many years watching less worthy actors take home the award (not to mention the wonderful performances that were not nominated). The Internet almost collapsed and I jumped on my bed (and there were people a lot less subtle than me). :)

So congrats to Leo! And because of that I am posting cookies – not any kind of cookies, but cookies made with wine, because it is time to celebrate. \0/

Port cookies
slightly adapted from Rita Lobo

2 cups (280g) all purpose flour
¼ cup (25g) almond meal
½ cup (100g) granulated sugar
pinch of salt
200g unsalted butter, chopped, room temperature
¼ cup (60ml) Port wine
½ teaspoon vanilla extract
icing sugar, for dusting the cookies

Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.

In the bowl of an electric mixer, place flour, almond meal, granulated sugar and salt and mix on low speed to combine. Add the butter and mix on low speed until a dough begins to form. Drizzle the wine and vanilla over the mixture, mix again on low just until a dough forms, but avoid overmixing.

Roll 1 leveled tablespoon of dough per cookie into balls and place onto prepared sheets 2.5cm (1in) apart. Gently flatten each ball. Bake for about 30 minutes or until lightly browned around the edges. Remove from the oven, transfer sheet to a wire rack and dust the hot cookies with the icing sugar. After 5 minutes, slide the paper with the cookies onto the rack and cool completely.

Cookies can be kept in an airtight container at room temperature for up to 1 week.

Makes about 42