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? For more cookie recipes see Ultimate Cookie Bloopers
Italian Wine Cookies
- 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.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.