Olive Oil Cookies With Red Wine and Rosemary
Per serving
You don't need to use your best olive oil for these cookies, but extra virgin olive oil will make them more interesting than "pure" or "light" olive oil. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.
Ingredients
48 serv.Step-by-step instructions
- 1
Preheat the oven to 375 degrees.
- 2
Combine the dry ingredients.
- 3
Beat the eggs with the olive oil and wine.
- 4
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.
- 5
Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
- 6
Cool for a couple minutes, then transfer the cookies to a rack to cool further.
- 7
Store in covered tin for up to three days.
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