Prep 15 mins
Cook 15 mins
You don't need to use your best olive oil for these cookies, but extra virgin olive oil will make them more interesting than "pure" or "light" olive oil. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.
- 2 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1 pinch salt
- 1⁄8 teaspoon black pepper, freshly ground
- 1 teaspoon minced fresh rosemary or 1⁄2 teaspoon dried rosemary
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 cup olive oil
- 3⁄4 cup dry red wine (or a little more)
- Preheat the oven to 375 degrees.
- Combine the dry ingredients.
- Beat the eggs with the olive oil and wine.
- Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
- Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
- Cool for a couple minutes, then transfer the cookies to a rack to cool further.
- Store in covered tin for up to three days.
Not as tasty as I'd hoped. They are kind of like bland sugar cookies that smell of wine. I made these as written, but at 12 minutes the cookies were only an unappetizing gray. 15 minutes had only a touch of brown on the edges. I had to cook them for a full 20 minutes.
These cookies are AMAZING! I was craving rosemary and these hit the spot. They remind me a lot of my grandmothers recipe for wine cookies but with much less alcohol and eggs. I'm vegan so I substituted the 2 eggs with 1/2 cup of plain applesauce (which makes them cholesterol free for those of you watching your health). I also added a handful or so of currents. I'm definitely keeping this recipe around for a while. Enjoy!