Marsala Cookies Recipes

CAROLINA'S WINE TARALLI COOKIES

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft.
• On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigarlike rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet.
• Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
• If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners' sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
• Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
• Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
• Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush the tops with beaten egg.
• Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.

MARSALA COOKIES

Steps:

• 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE-ALMOND MARSALA COOKIES

Steps:

• Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
• Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.