And I love to eat cookies, even when they aren’t mine.
I will eat cookies in the middle of nookie.
And I will drink wine with my pal, the Wookiee.
I do so like wine glaze cookies. I do so like them, (Brain fart… insert some name that rhymes).
Ingredients for Caramel Apple Wine Glaze Cookies:
- Sugar cookies
- Arbor Mist Caramel Apple wine
- Powdered sugar
- (Optional) Caramel to drizzle
Before the interwebz jumps up and cries because there are no measurements, let me explain.
If you, on the other hand, have got the moves like Jagger, your options are:
- 1/4 cup wine + 1 cup powdered sugar
- This glaze will remain ‘tacky’ for a longer period of time, creates a smoother glaze when cooled, and isn’t as sweet as the other option.
- 1/4 cup wine + 2 cups powdered sugar
- This glaze will get hard fast (ba dum tsk), needs low heat to keep it from cooling too much while topping the cookies (see the final picture for an idea of what will happen if it cools too much and you still use it), and is freaking delicious if you need more sugar in your life.
I have no preference unless I’m running low on the white stuff.
Powdered sugar, ya goons!
I let the mixture boil for a few minutes, stirring constantly, before removing it from the heat.
Do as I say, not as I do: Be a good wifey and put a piece of parchment paper under the cooling racks so your spouse doesn’t curse you when he goes to clean the counter.
Feel free to make the cookies ‘fancy’ with a bit of caramel drizzle. Personally, I’m good without the drizzle, but I don’t judge if you are looking for the full monty.
Note: The top right cookie is what I would call a reject in my world, and is why it’s important to keep the glaze a little warm.