Mint Blackberry Cabernet Sandwiches
Although I’m still making mini-pumpkin pies for turkey day, I was in the mood for something a little more different as well. Don’t get me wrong, I love pumpkin, but for almost three months now, it’s been in everything: drinks, donuts, even pasta and soups. It’s just about played out. So when I saw this:
You read that right, that’s a Blackberry Cabernet from Ciao Bella. Now, would to do with it? I could just serve it in a bowl with a spring of mint, but, that’s no fun. So I fumbled in the kitchen when I found this:
That’s my grandmother’s sugar cookie recipe. So, I had an idea. I’d tweak it and make bite sized mint sugar cookies and sandwich the Blackberry Cabernet gelato between two.
They’re as easy to make as they are delicious. You just need a little cool down time. The dough ha to chill so the butter and flour cook at the same rate. The mint sugar cookies are slightly chewy and a little crispy when you bite into them. The mint is just slight enough to be there and play against the sweetness of the blackberries and the dryness from the cabernet flavor.
Feeling adventurous? Dip them in dark chocolate before you freeze them. Or try the Ciao Bella Dark Chocolate Sorbet in the center for a little more indulgence. Yum, yum!
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Let me know in the comments if you’re trying out this recipe. I love hearing about it!
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