RED WINE COOKIES (CIAMBELLINE AL VINO ROSSO)
Red Wine Cookies (Ciambelline al Vino Rosso) are the best way to use up leftover dry red wine. The best thing of all is these Italian crunchy sweet cookies are addicting and so delicious.
Provided by Claudia Lamascolo
Categories cookies with wine, wine cookie recipes, cookies made with alcohol, desserts
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place the flour sugar salt and baking powder in a large bowl and combine.
- Stir in the oil and wine until evenly blended.
- Roll the dough into a ball, cover with plastic wrap, and let rest for 30 minutes.
- Place the dough on a lightly floured board and make ropes cutting 4 inches long and 1/2 inch thick pieces and then making circle rings, twists, fish shapes, or just leave them as sticks if you like.
- Dip them on both sides with the granulated sugar.
- Place them on a parchment-lined cookie sheet and baked them in the preheated oven at 350 degrees.
- When the bottoms look caramelized slightly and they are a golden color they are done.
- This takes approximately 20 minutes or longer.
- Cool completely and store in thick freezer locking bags or an airtight container.
Nutrition Facts : Calories 97.05, Fat 5.46, SaturatedFat 0.75, Carbohydrate 10.16, Fiber 0.09, Sugar 7.54, Protein 0.34, Sodium 15.43, Cholesterol 0.00
RED WINE COOKIES
A great recipe I came up with in my head after making a red wine velvet cake for my dad on Father's Day. Drizzle the cooled cookies with a white chocolate ganache.
Provided by gagemakescake
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
- Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 144.8 mg, Sugar 11.6 g
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
A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well
Provided by ukichix
Categories Egg Free
Time 1h
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 9
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.
WINE COOKIES (ORIGINAL ITALIAN)
This Italian Wine Cookie recipe was handed down through many generations. Thay are a crisp, not-too-sweet, EASY TO MAKE cookie that are great with coffee or tea.
Provided by M. A.
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
- Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 11 g, Fat 3.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 3 g
RED WINE ICING
I recently placed an order at a specialty cookie cutter shop. My cutters arrived along with a sugar cookie recipe that I couldn't help but try despite having had difficulty with cookies in the past. The cookies turned out great, but they were of the "crisp" variety rather than the soft and gooey variety and they needed a topping. This idea flickered into my head and I had to give it a try. I think it may be at least close to original as I can't find anything other than mentions of similar ideas online, let alone at Zaar! Even if it's not really "mine" I think it's special and unique enough to earn a few points. For most desserts I would recommend doubling the recipe; I only had a couple dozen small cookies to frost when I portioned mine out.
Provided by queenofeats
Categories Dessert
Time 10m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat the butter on low speed with a hand mixer until it becomes light and fluffy.
- Add the red wine and vanilla and mix until combined.
- Add the powdered sugar in batches and mix until fully combined.
- Frost your dessert and enjoy!
- If you are not eating your dessert immediately, you can either pre-frost your dessert and place it in the fridge, or place the frosting in an airtight container and place that in the fridge instead. Either way you will need to leave the dessert/frosting out for about an hour in order to allow the frosting to return to room temperature before serving. I was very disappointed to discover that mine had returned to a butter-like consistency after a few hours in the fridge, but a little research clued me in to letting it sit and soften, and it's great again!
Nutrition Facts : Calories 2156.5, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1311.5, Carbohydrate 121.7, Sugar 118.5, Protein 2
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