These are cookies that have wine IN them. They are better with coffee then they are with wine. This is a variation that I had to depend on one year when I LOST THE RECIPE. It wasn’t really, really lost, and I have since found it. The problem was
I ORGANIZED MY RECIPES
I have since found it, but , of course, I couldn’t put my hot little hands on it this morning. Because I organized my recipes – again. Or some of them. Sorta.
Now, I have organized my recipes more then once. More then twice. More then….you get the picture.
and then then there are odd slips of paper tucked into cookbooks……and the digital diaster….but but enough whine
…on to wine cookies …
Wine cookies have already been requested for this Christmas. My mother asks for them. So they’re on the list. I’ll be baking them her kitchen.
For the last several years, I’ve gone to the ancestral home for cookie baking marathons because
- there’s just plain more room at the ancestral home and
- my mother tells stories of her family when there are cookies in the oven
- and…it’s more fun with other people around. Who come around when they hear that cookies are being baked.
One version of
4 2/3 cups of AP flour
½ teaspoon baking powder
½ cup sugar
¼ – 1 teaspoon anise seeds (How much anise taste do you like? If you prefer, ½ teaspoon anise extract or 1 teaspoon anise flavored liquor. Add the seeds with the drys – the liquids with the wets….)
¾ cup red wine
2/3 cup EVO
¼ cup sugar
2 Tablespoons sugar
- Preheat oven to 350° and line a baking sheet with non-stick foil, parchment paper or a silpat sheet.
- In a bowl, combine flour, baking powder, sugar and anise seeds. Mix well with a whisk.
- Add the wine and olive oil (*and extract) and stir all together with a wooden spoon to form a soft dough (adjust with more flour if too wet and more wine/oil if too dry).
- In a smaller bowl, combine the ¼ cup sugar with the cinnamon and set aside.
- Scoop out Tablespoons of dough and form them into ball 1inch in diameter. Roll the balls into the sugar/cinnamon mix and place 1 inch apart on the prepared baking sheet.
- Bake in a 350° oven for 15 – 20 minutes or until golden.
- Remove from baking sheet and cool on a rack.
From Italian Cooking and Living May 2006, p. 16.