Olive Oil Cookies With Red Wine And Rosemary Recipes

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY

Steps:

• 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.

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY

Steps:

• Preheat the oven to 375°F. 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 to 15 minutes, or until lightly browned. Cool for a couple of minutes, then transfer the cookies to a rack to cool further. Store in a covered tin for up to 3 days.

SAVOURY RED WINE COOKIES

Steps:

• use hands, mixer or food processor to combine all ingredients except the tomatoes.
• Mix to blend and form into a supple dough.
• Remove the dough to counter and knead in tomatoes.
• Shape into a log and wrap tightly in foil or plastic wrap and chill at least 30 minutes.
• Preheat oven to 400°F
• Use a sharp, thin knife to slice the dough into 1/4' rounds.
• Arrange on greased cookie sheet and bake 10-15 minutes or until golden.
• Cool and store in an airtight container.

OLIVE OIL COOKIES

Steps:

• 1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
• 2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
• 3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it's better to take them out a bit early if you're unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

OLIVE OIL COOKIES

Steps:

• In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.