Did you know Nectar of the Vine's wine frappés can be used for more than just making wine slushies? You can use them when you cook and bake too! Check out our easy recipe below on how to make Strawberry Rhubarb Italian Cookies (inspired by the Italian Anisette cookies) with our Strawberry Rhubarb Wine Slushy Mix:

Yield: 4 dozen Cookies
Total Time: 27 minutes

Cookie:

Glaze:

Tip: Add sprinkles to the top of cookies for an added twist.

Directions:

1. Preheat oven to 350 degrees.

2. Line cookie sheets with parchment paper.

3. In a medium bowl, blend flour and baking powder and set aside.

4. Mix softened butter and sugar until light and fluffy for about 5 minutes, add eggs one at a time until thoroughly mixed. Then add extract.

5. Add 1/3 flour to the mixer while running, then 1 tablespoon of milk, next 1/3 of flour and another tablespoon of milk and final flour. Mix until blended. Add an extra tablespoon of milk if too dry. 

6. Using a tablespoon measure, drop cookies on cookie sheet. Gently roll balls between hands to smooth finish. Bake for 10-12 minutes.

7. For the glaze, in a medium bowl, combine confectioner's sugar, milk, and extract and stir to blend. Add extra milk if needed to thin. 

8. Line a cooled baking sheet with parchment, taking each cookie and turning upside down to dip in the icing and then dipping in sprinkles, if desired. Line up on parchment to harden. When finished, place in refrigerator to speed up hardening. 

Want to give this recipe a try? The Strawberry Rhubarb Wine Slushy Mix is our Flavor of the Month and is 50% off until April 30th, 2018. You can also use any other of our wine frappe flavors to make these Italian cookies! Order yours so you can try this at home! If you have a recipe you love and want to share, e-mail us at info@nectarofthevine.com with your favorite and yours could be featured!