These are definitely among the strangest cookies in this book but I find them irresistible: hard and almost cracker-like, the flavors of the olive oil and the wine are understated although you can identify them if you pay close attention. Great with cheese and red wine either as an hors d’oeuvre or after dinner. I like to flatten them but it’s not necessary.
This is not a dough to let sit: make the dough and then bake the cookies right away.
- 2 cups all purpose flour
- 1 cup sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- ¼ cup dry red wine
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper or a silpat/exopat.
- Place the flour, sugar, baking soda, salt and pepper in the bowl of a mixer fitted with a paddle and mix until everything is incorporated.
- Gradually, while the paddle is moving, add the olive oil and wine.
- Scrape down the sides of the bowl and mix again.
- Drop the dough by tablespoons about 2 inches apart on the prepared cookie sheet. The dough tends to separate so bake these right away. If you like flatter cookies, using your hand or the bottom of a water glass, press down until flattened.
- Transfer the cookie sheet to the oven and bake until the cookies are lightly browned, about 12- 15 minutes.
- Cool on the cookie sheet and repeat with remaining dough.