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Gingerbread Cookies & Meditation - A Port Style

Port is traditionally a Portuguese fortified wine. Wine cannot be called "port" unless it originates in the Douro Valley of northern Portugal. There are many variations of Port including sweet dessert wines, drier styles, off dry styles, and white variations. Other port inspired or “port-styled” wines are now produced across the globe.

Our Port-style wine, Meditation, is a 50% Cabernet Sauvignon and 50% Petit Verdot blend that has been fortified with old vine zinfandel brandy from California. It is one of two wines that we bring in anything from off property for. It has aromas of spice and chocolate which are enhanced by the subtle notes of blackberry and tobacco. Aged in barrel for five years, this tawny port style has a balance of tannins and fruit which create a rich depth of flavor with a nearly unlimited age-ability.

I knew I wanted to have at least one gingerbread inspired item on this list of recipes so why not make gingerbread cookies themselves? It creates a great opportunity to gather with friends, have a glass of Meditation (which pairs well with the warm spices in this recipe) while having fun decorating your freshly baked cookies!

P.s. These cookies DO NOT spread!!


· 3c all purpose flour

· 1/2tsp salt

· 1TBS ground ginger

· 2tsp cinnamon

· 1/4tsp cloves

· 6TBS butter, room temperature

· 3/4c dark brown sugar

· 1 egg

· 1/2c molasses, unsulfured (not blackstrap)

· 2tsp vanilla

· 1-3TBS milk if needed


Preheat oven to 375F.

Whisk dry ingredients in bowl and set aside.

In a stand mixer cream together the butter and sugar until they have just come together.

Add egg and mix until just incorporated.

Add molasses and vanilla, mix until incorporated.

Slowly add in the dry ingredients until dough forms.

Add milk 1TBS at a time if needed to make sure dough comes together but is not sticky.

Roll out your dough to about one quarter of an inch in thickness on a floured surface. Cut into desired shapes and place on a parchment lined baking sheet.

Bake for 8-9 minutes, let cool, and decorate as desired.

**If you wish, you can make this dough ahead of time and refrigerate or freeze the dough until you are ready to use it, cookies taste better the longer you let them sit after baking**

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