• Farming Practices
        • Learn about Ivo’s passion on farming practices.

          100% Certified Organic & 100% Estate Grown
        • American Canyon

        • American-Canyon-sm
        • Calistoga Vineyard

        • Calistoga Vineyard
        • Rutherford Vineyard

        • Rutherford
    • Ivo's Apprentice Club
      • Ivo’s Apprentice Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        4-Bottle sets of our award-winning Napa Valley wines

        AVERAGE COST
        $140 per 4-bottle shipment, plus taxes, and $25 flat rate shipping

      • JOIN JOIN TODAY
    • Miljenko's Cellar Club
      • Miljenko's-Celler-Club
      • Miljenko’s Cellar Club

        SHIPMENTS
        Quarterly in March, May, September, and November

        WINE OFFERING
        3 or 6 bottle sets of our award-winning member-only wines

        AVERAGE COST
        $190 per 3-bottle shipment, plus taxes, and $20 flat rate shipping

      • JOIN JOIN TODAY
    • Violet's Case Club
      • Violet's-Case-Club
      • Violet’s Case Club

        SHIPMENTS
        Bi-annually in April and October

        WINE OFFERING
        12-Bottle sets of Chardonnay and Cabernet Sauvignon

        AVERAGE COST
        Shipments range from $620 to $970 per 12-bottle shipment, plus taxes, and $15 flat rate shipping

      • JOIN JOIN TODAY
    • Member Login
        • In-Store Demos

        • In-store-Demo-Events
        • Grgich Hills Winery Events

        • National & International Events

        • National-Events
        • EVENTS VIEW ALL EVENTS
  • 0 items

 

Chocolate Shortbread Cookies with Dried Cherries and Walnuts

Course: Dessert
Servings: 36 cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder, plus more for the work surface
  • 1/2  teaspoon salt
  • 1  cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2/3 cup dried tart cherries
  • 2/3 cup chopped walnuts

Instructions

  • In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment or using a hand mixer, beat the butter on medium-high until fluffy, about 3 minutes. Add the sugar and beat until pale in color, about 2 minutes. Reduce the mixer to low and add the flour mixture, mixing until just short of combined. Add the cherries and walnuts and mix until just combined.
  • Lightly dust a work surface with cocoa powder. Transfer the dough to the work surface and form it into a 12-inch log, dusting with more cocoa powder as necessary. Cover with plastic wrap and chill for at least an hour.
  • Preheat the oven to 325°F. Prepare two parchment-lined baking sheets.
  • Cut the log into 1/3-inch slices, arranging the slices on the prepared baking sheets, about 1 inch apart. Bake, rotating and changing the position of the baking sheets as necessary, until firm, 17 to 20 minutes.
  • Transfer the baking sheets to a cooling rack to cool slightly, then transfer the cookies to the rack to cool completely.
    Copyright Jill Silverman Hough. All rights reserved. www.jillhough.com

Notes

Pairs well with 
Miljenko's Selection Petite Sirah

Buy Now