Bake Sales are Better with Chardonnay

Fall seems to be the time that every school holds its annual bake sale fundraiser. Of all school events, bake sales have to be among my top 5 favorite. Who can’t help, but summon the inner baker knowing that (a) it’s for a good cause (b) your kids will be happy to bring something in (c) you can do it while enjoying a glass of wine!

To kick off the merriment, I opened a bottle of 2012 Tolosa No Oak Chardonnay. At a suggested retail price of $21, this 90pt (Wine Enthusiast) wine beat my expectations of what a non-oaky California chardonnay would taste like. The wine is fruity and has a crisp, long finish to it (from being fermented and aged in stainless steel). Tolosa winery uses a technique that minimizes the pigment extraction from the grape skins, resulting in a chardonnay that looks more like sauvignon blanc than a rich, yellowy full-bodied Californa Chardonnay that most people think of. Tolosa has tasting notes about this wine available on its website.

Another reason to love this wine is that Tolosa is a sustainable winery and SIP certified. They strive to meet the three Es of Sustainability: environmentally friendly, socially equitable, and economically feasible. The winery converted to solar power in 2009 all the winery waste is recycled, composted or used in another manner. Enjoying a wine that drinks so smoothly and is sustainable all while doing another good deed makes you feel like you are raking in the goodwill!

Now away from “som” and back “mom”!

My sisters and I have a tradition of making decorated sugar cookies for all sorts of occasions…bridal showers, weddings, bachelorettes, baby showers, birthdays, you get the point. Through years of rolling the dough we have perfected our recipe. Many of the expensive store bought versions, while beautiful, taste like cardboard. These almond based cookies are delicious and the royal icing that tops them is a cinch to work with. I am not going to say this is a quick project, but sure is a fun one and a relatively easy one that has a wow factor to it.

The great thing about this recipe is that the cookie base and icing can be stored in the fridge for about 5 days before using. Also, once baked and decorated, you can freeze these cookies for up to a month and pull out when you need them. Make sure to let them thaw in the fridge for a day before serving.

For the bake sale, I decided to replicate the school’s mascot – a red colored dove. Figuring it’s gender neutral and appeals to all ages. Below are the pictures of how I decorated the cookies. My kids had a great time with this, too! They helped me pour the ingredients into the mixer for both the base and the frosting. I also set aside a few of the runts and let them frost and decorate their own cookies and help me put them in the bags at the end. They loved it and I hope your kids will enjoy it, too!

I am happy to share our family recipe with you and hope that you, too, enjoy making these gorgeous cookies (perhaps with a glass of Tolosa No-Oak Chardonnay next you!).

Mommelier Almond Cookie Base

2 sticks butter (salted or unsalted work … whatever you have on hand)

1-cup confectioners’ sugar

1 egg

2-teaspoons almond extract (the clear kind found at a craft store)

1-teaspoon vanilla extract (the clear imitation kind found at craft stores)

2-½ cups all-purpose flour (I am big fan of King Arthur brand)

1-teaspoon kosher salt

In a large bowl with an electric mixer and a flat beater, cream the butter and confectioners’ sugar together at medium speed. Add all the remaining ingredients; on low speed at first and then gradually to medium. Stop the machine when the dough comes together in the center of your bowl and is almost a ball.

On a lightly floured surface, knead into a ball. Cover with plastic wrap and refrigerate for 1 hour (you can keep the dough in the fridge for a week. If it has been in the fridge for a few days, make sure to let it sit out for 30 minutes before rolling it out). These cookies barely rise and are much tastier if you make them thick. So working in sections, roll out the dough to about ½ inch in thickness. Use the cookie cutters of your choice to cut out shapes and put them on an ungreased baking sheet.

Bake in a preheated 375-degree oven for about 12 minutes (just until the edges just start to turn color). You do not want to over bake these cookies, as they are better on the softer side. The recipe yields about 10 large cookies (4 to 6 inches across) or 20 small cookies (2 to 3 inches across).

Royal Icing Recipe

½-cup water

4-tablespoons meringue powder (found at your local craft store)

5 to 7 cups confectioner’s sugar (I typically use about 6 ½)

½-teaspoon cream of tartar

½-cup vegetable shortening

2-teaspoons vanilla or almond extract

In a large bowl with an electric mixer using a wire whisk attachment, blend the water and meringue powder on low speed. Once blended, turn up the speed to high and whip the mixture till foamy and thick; at least 5 minutes.

On low speed, mix in the confectioners’ sugar, cream of tartar, vegetable shortening, and extract. Once blended, increase the mixer speed to medium. Once mixed, you can either add more sugar to thicken or water to think the mixture.

This yields about 4 cups of frosting and is plenty to make a base for all your cookies as well as decorate.

If you are inspired to make beautiful designs on your cookies, there are many online blogs that can give inspiration. My favorite is sweetsugarbelle.com. I LOVE everything she does! Her site is not only filled with great ideas, but also tutorials on how to get that professional look or color for your special cookies.

Happy baking and sipping along the way!