Recipe by FLKeysJen
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.
Top Review by BL834
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.
- 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)
Directions See How It's Made
- 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.