Roman Wine Dunking Cookies Recipes

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WINE COOKIES (ORIGINAL ITALIAN)



Wine Cookies (Original Italian) image

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

3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons white sugar
1 cup dry red wine
½ cup vegetable oil
⅓ cup granulated sugar for decoration

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

ROMAN WINE-DUNKING COOKIES



ROMAN WINE-DUNKING COOKIES image

Categories     Cookies     Dessert     Bake     Healthy

Yield 24 cookies

Number Of Ingredients 5

2 1/2 cups all purpose flour, plus extra for flouring
3/4 cup sugar
large pinch or ground cinnamon
6 tablespoons of extra-virgin olive oil
6 tablespoons Italian dry white wine, preferably Frascati or Marino.

Steps:

  • Preheat the oven to 375 degrees F. Grease and flour two 10 1/2 x 15 1/2-inch cookie sheets. Combine the flour, sugar, and cinnamon in a large mixing bowl. Stir with a large fork. Pour in the oil and wine. Knead for 6 to 7 minutes, pinching and squeezing the dough through your fingers. Turn or scoop the dough our onto floured cutting board and finish kneading by hand until the dough has the consistency of modeling clay, 1 to 2 minutes. Make one at a time. With your fingers, pinch off a pecan-sized piece of dough. Roll it on a clean work surface into a snake 4 to 6 inches long. Lift the snake and join the ends, pinching to form a lifesaver. Gently flatten it with a rolling pin or your palm to a thickness of about 1/4 in. Transfer the ciambellina to the cookie sheet. Continue to roll out snakes and pinch them into lifesavers until the dough is used up. Bake until the ciambelline begin to color, 15 to 20 minutes. Turn them out onto a woden board or rack while still hot and let them cool until rock hard, about 1 hour.

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