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Yea, I think it qualifies as a shortbread. The wine specified by my grandmother was Domecq Viņa 25, which is a mahogany-colored, syrupy sherry with notes of nuts, raisins, molasses, and toast. I'm using a sweet marsala that had very similar tasting notes.
The recipe is actually very simple. Here it is, should anyone care to make these.
Abuela Catalina's Pastisettes
(Makes a gazillion cookies.)
Mix 12 egg yolks with 1.5 lbs sugar. Add in 1.5 lbs lard or shortening. Mix well until lumps are gone. Gradually mix in 3 lbs of flour, then about 1/3 cup of the wine. Knead until it forms a dough. (I've been adding a bit more wine when the dough gets too crumbly. Should be similar in consistency to a pie crust.)
Roll a chunk of dough out about 1/8" thick. Use a cookie cutter or a cup to cut circles. Dab a little bit of fruit preserves -- strawberry and apricot are my faves -- on to the middle of half your circles. Use a thimble (or anything similar in size) to cut holes in the other half of the circles. Lay these on top of the jammed circles, press the edges, and re-cut with the cup to seal.
Bake in a 300F oven in the middle rack for 12-15 minutes per batch. Allow to cool completely on cookie sheet. Sprinkle with powdered sugar, and enjoy!
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