Buttery shortbread-ish cookies with a thumb print filled with vanilla milk chips.
1 cup [113g] butter, softened
3/4 cup [80g] powdered sugar
1 egg yolk
2 1/2 cups [532g] unsifted all-purpose flour
3 tablespoons sweet red wine
1 cup [100g] chopped walnuts
2/3 cup [112g] Guittard Choc-Au-Lait Chips
Preheat oven to 350ºF.
Cream butter and sugar in large bowl; add egg yolk and wine. Stir in flour then walnuts until incorporated.
Form well rounded teaspoonfuls of dough into balls. Place on ungreased cookie sheet and dent center of each with thumb.
Bake 5 minutes; remove from oven. Press 5 white chips into indentation on top of each cookie so it looks like a bird's nest with eggs inside. Bake 5-7 minutes longer or until edges are lightly browned. Let stand 3 minutes before removing from cookie sheet.