The frosting and glaze were both prepared with our Wine of the Month, 2019 Miners Rosé of Sangiovese. We taste tested them while organizing our wine library in the cellar, and they were a great combination! Whip up a batch for your loved ones this Valentine’s Day! ~ Connie Vandevanter

Sugar Cookies

1 cup unsalted butter

¼ cup cream cheese

1 ¼ cup sugar

Blend together until creamy.

2 tbsp. corn syrup

1 egg, room temperature

1 tsp. vanilla

¼ tsp. almond extract

Blend into the creamed mixture.

1 tsp. baking powder

¾ tsp. salt

¼ tsp. baking soda

Blend into wet mixture.

3 cups flour

Mix well into wet ingredients until well combined.

Wrap dough in plastic wrap. Flatten into a disk and chill for 20 minutes. Roll out into a ¼” or desired thickness. Cut into cookies using your favorite cookie cutter. Bake at 375 degrees for 9 to 10 minutes. Cool cookies and frost with Butter Cream Frosting and/or Tie-Dye Glaze.

Butter Cream Frosting

½ cup soft butter

1 tsp. vanilla

3 cups powdered sugar

Pinch of salt

2-3 tbsp. heavy cream

2-3 tbsp. Miners Rosé of Sangiovese

Whip all of the ingredients together. The longer you whip the frosting, the fluffier it is. Spread on cooled cookies and decorate with toppings to your hearts delight!

Tie-Dye Glaze

3 cups powder sugar

3 tbsp. corn syrup

3-4 tbsp milk or substitute with 1 tbsp. Rosé of Sangiovese

½ tsp. vanilla

¼ tsp. almond extract

Mix all ingredients together and divide in 2 or 3 parts. Add liquid or gel food coloring. Swirl onto the cooled cookies for a tie-dye effect.