…is surprisingly the Sangria infused madeleine cookie. Shocking I know. But you combine a little Spanish flair with a little French sophistication and you are now fully within your rights to call yourself classy and worldly. Am I right? (Don’t answer that, I’m right 😉 ).
It’s funny because, although whenever I’ve had Sangria I’ve enjoyed it, it’s just not something I ever really gravitate towards unless it’s just handed to me. I just don’t ever think about it. However, in cookie form? (maybe more like cookie/cake form since madeleines are really more of a cakey cookie)….meant to be is all I have to say about that.
OK, that’s not true, I have a lot more to say about that. These babies are infused with red wine in both the cookies themselves, the red wine glaze that they’re liberally coated with as well as the homemade sangria jam that they’re filled with. I mean, if you’re going to call something a Sangria cookie, it sure as sh#@ite better have a virtual cornucopia of wine and fruit included in, on and around it (ummm..around it I can hear you asking? Yes, feel free to eat these with a glass full to the brim of delicious Sangria…possibly even go super crazy and dip your classy cookies into your wine goblet (because of course you’d be drinking from a goblet. I mean, what other drinking vessel could you possibly use? 😉 ). Just keepin’ it high-class and posh over here as we are wont to do 😉 ). 
Whilst channeling my inner Ned Flanders, I must mention that this batch of cookies I found to be particularly scrum-diddly-umptious as both the strawberries and bluebberies were of the wild Ontario varieties, so super seasonal and supporting our local economy. Yeah, ’cause that’s the reason I made them. Just to show a little home town/ country pride. Completely altruistic of me 😉 .
Look at that oozing jam. Mmmmm…. The jam I made actually had enough left over to also provide me with a small mason jar of jam, so even when the cookies were gone, they weren’t really gone. They also provide you with totally socially appropriate ways to enjoy Sangria at breakfast! (although there’s so much fruit in Sangria, that, when I think about it, I don’t really understand why it’s not one of the “officially sanctioned” breakfast cocktails. It needs to join the ranks of Mimosa’s and Caesars if you ask me).
I couldn’t stop “sangria-ing” the praises of these cookies after I made them, and I hope you’ll feel the same (’cause how could you not??!!)
Yield: 12 madeleines
Ingredients
Cookies:
- 2 egg replacer
- 1/3 cup cane sugar
- 1/2 teaspoon salt
- 2 tablespoons red wine
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- 1/2 teaspoon orange extract
- 3/4 cups pastry flour
- 1/4 cup vegan butter, melted and cooled
- pinch of cinnamon
- pinch of clove
- pinch of nutmeg
Sangria Jam Filling:
- 1/2 cup red wine
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- 1/2 cup orange marmalade
- 2 tablespoons lemon juice
- pinch salt
- 1/4 cup cane sugar
- 3 tablespoons brown sugar
- large pinch of cinnamon
- pinch of cloves
- pinch of nutmeg
Red Wine Glaze:
- 1 cup icing sugar
- 2 tablespoons red wine
- 1 tablespoon orange liqueur (Cointreau or something similar)
Directions
- Start by preparing your jam filling by placing all jam/ filling ingredients in a medium sized saucepan and bring to a boil stirring constantly. Lower the heat and simmer until thickened (approximately 20-30 minutes), stirring occasionally to prevent jam from burning to the bottom of the pan. Remove from stove and refrigerate jam while making cookies to allow it to continue to thicken up.
- Preheat oven to 350 degrees. Lightly grease Madeleine pan (or mini muffin pan if using). If using a cooking spray, I would highly recommend holding the can about a foot away from the pan when spraying, you don’t want to over saturate the cookie molds. Dust the molds with flour, tilting the pan to coat the surfaces evenly (if you failed to hold your cooking spray at a bit of a distance from the tin, you will notice a certain amount of undesirable flour clumping at this point). Turn pan upside down, tap to discard additional flour.
- In a small to medium sized bowl, combine the egg replacer, sugar, and salt. With an electric mixer, beat on medium high speed for about 5 minutes, or until mixture thickens ever so slightly. Beat in the red wine and the vanilla, strawberry and orange extracts. Sprinkle the flour over the wet ingredients and mix in by hand with a spoon, or on very low speed.
- Using a rubber spatula or mixing spoon, fold in half of the melted butter and coconut oil until just blended, then fold in the remaining butter and spices.
- Chill the dough in the fridge for an hour or so.
- Remove dough from the fridge and fill each Madeleine mold about 1/3 of the way. Place a large teaspoon of sangria jam in the centre and cover with more cookie batter. You should be fine to fill the molds pretty much to the top.
- Bake the cookies until the top springs back when lightly touched, 10-12 minutes. The very edges should be just barely starting to brown.
- Remove the pan from the oven and allow to cool for about 10-15 minutes before removing madeleines and allowing to completely cool on a wire rack.
- While cookies are cooling, make your red wine glaze by whisking together glaze ingredients (add more red wine if glaze is too thick and more icing sugar if it’s too thin).
- Once cookies are completely cooled, dip the scalloped shell side (or the whole thing if you want them super sweet) in your red wine glaze before returning to a wire rack (or wax paper coated plate) until glaze is set (or you can seed this up slightly by placing them in the refrigerator as well).
- I found these tasted better at room temperature, and from my readings online, you should apparently consume them within a couple of days because they stop being as good after that. Unfortunately, that’s something I cannot comment on because they didn’t last that long 🙂
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