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
- margarine: 1 cup
- white sugar: 1 cup
- eggs, separated: 2 piece
- vanilla extract: 1 Tbsp
- port wine: 0.25 cup
- ½ cups all-purpose flour: 2 piece
- salt: 0.5 tsp
- peanut butter chips: 1 cup
- semisweet chocolate chips: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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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.
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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.
