White Peach Sangria

Garnish with fresh berries and enjoy your Spanish pilgrimage to late night tapas and tortillas!

Ingredients

1 bottle sauvignon blanc
1 1/2 cups white cranberry juice
1/2 Cup peach schnapps
2 teaspoons lemon juice
Juice of 2 fresh lemons
Teaspoon
2 peaches, peeled, pitted and cut into wedges
pinch of salt
1 navel orange, peeled and cut into thick slices
2 pints fresh raspberries or strawberries, well-rinsed

Directions

Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat in egg and lemon juice. Sift together flour, baking soda and salt and stir into mixture until combined.

Cover and chill for 1 hour.

In a cold gallon pitcher, combine wine, juice, schnapps and lemon juice.

Preheat oven to 325F. Spray baking sheets with light coat of nonstick cooking spray.

Add sugar, peaches and oranges. Stir well and refrigerate overnight.

Form fingers from 1 tablespoon of dough, by rolling dough with clean hands. Use a knife to score lines for the finger

Pour into 8-inch glasses over crushed ice.

Place cookies on prepared baking sheet and cook for 20 minutes until golden brown. Cool for five minutes and place cookies on a rack to cool completely. Arrange on a spooky platter and serve.

Garnish with fresh berries and enjoy your Spanish pilgrimage to late night tapas and tortillas!
Makes about 48 cookies