Olive Oil Cookies With Red Wine And Rosemary Recipes

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OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY



Olive Oil Cookies With Red Wine and Rosemary image

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.

Provided by FLKeysJen

Categories     Drop Cookies

Time 30m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 9

2 1/2 cups flour
1/2 teaspoon baking powder
1 pinch salt
1/8 teaspoon black pepper, freshly ground
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary
3/4 cup sugar
2 eggs
1/2 cup olive oil
3/4 cup dry red wine (or a little more)

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.

Nutrition Facts : Calories 61.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 10.3, Carbohydrate 8.2, Fiber 0.2, Sugar 3.2, Protein 0.9

ROSEMARY AND OLIVE OIL RECIPE BY TASTY



Rosemary And Olive Oil Recipe by Tasty image

Here's what you need: almond flour, salt, pepper, fresh rosemary, olive oil, ice water

Provided by Mercedes Sandoval

Categories     Snacks

Yield 4 servings

Number Of Ingredients 6

2 cups almond flour
1 teaspoon salt
½ teaspoon pepper
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
3 tablespoons ice water

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, combine the almond flour, salt, pepper, and rosemary.
  • Add the olive oil and mix thoroughly with a fork.
  • Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
  • Form the dough into a round, flattening the top and bottom as evenly as possible.
  • Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
  • Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
  • Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
  • If desired, use the blunt end of a skewer to poke holes in each of the crackers.
  • Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
  • Bake for 15-20 minutes, flipping halfway, until golden brown.
  • Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
  • Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 15 grams, Fat 42 grams, Fiber 9 grams, Protein 14 grams, Sugar 3 grams

RED WINE & ROSEMARY SAUCE OVER LINGUINE



Red Wine & Rosemary Sauce over Linguine image

A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.

Provided by HeatherFeather

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 cup onion, diced finely
4 cloves fresh garlic, minced
3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
2 tablespoons honey
2 teaspoons dried basil
1 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can no-added-salt tomato paste
1 (10 ounce) box linguine, cooked and drained

Steps:

  • Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
  • Heat a deep saucepan over medium heat.
  • Add oil and garlic and saute for about 30 seconds.
  • Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
  • Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
  • Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
  • You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
  • Serve over hot cooked pasta.

Nutrition Facts : Calories 483.9, Fat 5.3, SaturatedFat 0.8, Sodium 603.3, Carbohydrate 90.5, Fiber 8.8, Sugar 17.7, Protein 15.2

OLIVE OIL COOKIES



Olive Oil Cookies image

One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

3/4 cup sugar
1/2 cup olive oil
1 large egg, roome temperature
1/4 cup honey
1/4 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon zest
1-1/2 teaspoons baking soda
1/4 teaspoon plus 2 teaspoons sea salt, divided

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.

Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY



Olive Oil Cookies with Red Wine and Rosemary image

Categories     Cookies     Wine     Olive     Bake     Rosemary

Yield makes about 4 dozen

Number Of Ingredients 9

2 1/2 cups flour
1/2 teaspoon baking powder
Pinch of salt
1/8 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup olive oil
3/4 cup dry red wine, or a little more

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.

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