These one bite marvels were made for an Authentic Italian Supper. The texture is more like an oatmeal cookie, neither dry or soft, but definitely not gooey. They don’t leave messy hands or telltale powder marks when you eat them. Easy to snack on, these little wonders are just too easy to grab as you stroll by the display table. The sugar colors chosen were to represent the Italian flag, but any color sugar or sprinkles will do just as well. The addition of wine to the batter cuts the sweet taste to a minimum but it isn’t enough to be very noticeable. Just watch how many you eat as it is just a bit too easy to overindulge! Will you be making these cookies for your next baking spree?A cross between an oatmeal and a shortbread cookie! #cookie #wineClick To Tweet
Italian Wine Cookies
The texture is of these cookies is more like an oatmeal cookie, neither dry or soft, but definitely not gooey. They don't leave messy hands or telltale powder marks when you eat them.
- 2-1/2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1-1/2 teaspoons freshly ground black pepper
- 1/3 cup vegetable oil
- 1/2 cup dry red wine
- 1 egg, lightly beaten with 1 tablespoon water
- In a large mixing bowl, combine the flour, sugar, baking powder, salt and pepper. Make a well in the center and add the vegetable oil and wine. Mix thoroughly and refrigerate for about 1 hour.
- Preheat the oven to 350°F.
- To form the biscuits, pinch off 1-inch balls of dough and gently roll into a small log about 1/2-inch in diameter. Bring the ends together to form a circle and pinch to close.
- Place the formed biscuits on a parchment-lined baking sheet. Brush with the egg-water mixture. Bake for 12 to 18 minutes until solid and slightly crisp on the outside. Note: These cookies do not really brown, so test them after 12 minutes and time them according to your personal taste.
- Cool on wire racks and store in an airtight container.