This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!
Ingredients
- 1 cup margarine
- 1 cup white sugar
- 2 eggs , separated
- 1 tablespoon vanilla extract
- 0.25 cups port wine
- 2.5 cups all-purpose flour
- 0.5 teaspoons salt
- 1 cup peanut butter chips
- 1 cup semisweet chocolate chips
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-
2
In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
-
3
Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
Nutrition Facts
Per serving
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