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Ingredients

1 cup margarine 1 cup white sugar 2 eggs, separated 1 tablespoon vanilla extract ¼ cup port wine 2 ½ cups all-purpose flour ½ teaspoon salt 1 cup peanut butter chips 1 cup semisweet chocolate chips

Nutrition Info

164.1 calories carbohydrate: 18.6 g cholesterol: 10.3 mg fat: 8.6 g fiber: 0.5 g protein: 2.9 g saturatedFat: 3.7 g servingSize: - sodium: 111.9 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt, stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.

3 dozen

This is a variation of the shortbread cookie, with a few twists. I like to discover new things, and this is definitely worth tasting!