Port company Fonseca recently announced the winner of its first ever BIN 27 Port & Cookie Rumble contest, with Maureen Dudgeon of Kansas City taking home the grand prize for her “Portofignos” cookie creation. As part of the competition, cookie creators nationwide were invited to submit their favorite original cookie recipe that pairs best with Port. The recipes were judged by famed chocolatier Jacques Torres and award-winning cookbook author Dorie Greenspan.
Maureen’s recipe was selected from hundreds of entries. She received a trip to New York City for private cooking lessons with both Jacques and Dorie. We’ve included a recipe for Maureen’s winning Portofignos cookies – not-too-sweet, chocolate sablé filled with salty walnuts and Port-soaked figs.
4 ounces dried figs diced to 1/8 inch pieces
1/4 cup Fonseca BIN 27 Porto
4 ounces walnuts, chopped to 1/4 inch pieces
1/2 teaspoon sea salt
1 7/8 cups all-purpose flour
1/2 cup unsweetened, dry cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
3/8 cup white sugar
1 cup brown sugar
1 1/2 teaspoons vanilla extract
- Place diced figs and Fonseca BIN 27 Porto in a small saucepan and bring to a gentle boil. Turn off the heat and set aside until cool, then drain reserving the liquid for another use.
Pro tip from Jacques Torres: When I marinate fruit, I like to do so cold, rather than warm. It’s best if the fruit marinates for a few days to absorb a great deal of flavor. The alcohol will still cook out when the cookies are baked.
- Place the chopped walnuts on a baking sheet and toast at 325 degrees F until light brown. Remove from oven and toss with the 1/2 teaspoon sea salt and set aside.
- Sift the flour, cocoa, baking soda and ¼ teaspoon salt together into a bowl.
- Using a stand or hand held electric mixer, whip the softened butter until soft and creamy. Mix in the sugars until smooth. Mix in the vanilla extract.
- Carefully mix the dry ingredients into the butter mixture until nearly incorporated. Continuing with the mixer, add the toasted, salted walnuts and the Port-soaked figs mixing only until incorporated.
- Cut 2 sheets of waxed paper about 18 inches long, divide the dough into two portions and place on the waxed paper. Using the waxed paper as an aid, form the dough into two logs, 2 inches in diameter, wrap tightly and refrigerate for several hours, preferably overnight.
- At this point the dough may be kept in the refrigerator for 2-3 days or frozen.
- When ready to bake, line a sheet pan or heavy cookie sheet with parchment paper.
- Preheat the oven to 325 degrees.
- Slice the chilled or frozen cookie dough into 1 inch slices and place 2 inches apart on the prepared sheet.
Pro tip from Dorie Greenspan: Cut the cookies 1/2-inch thick and bake just one sheet at a time as the cookies will bake more evenly.
- Bake 10-12 minutes turning the sheet one time until the cookies are just set and barely brown on the bottoms. Cool on wire racks.
- Enjoy cookies with a glass of Fonseca BIN 27 Porto. The baked cookies may be stored in a tightly closed container or bag. Makes more approximately 18 cookies if you cut the dough 1-inch thick; approximately 36 cookies if you cut the dough 1/2-inch thick.
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