Savoury Red Wine Cookies Recipes

RED WINE COOKIES

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.

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.

RED WINE COOKIES (CIAMBELLINE AL VINO ROSSO)

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.

RED WINE COOKIES (CIAMBELLINE AL VINO ROSSO)

Steps:

• Preheat the oven to 350°F
• Stir the first four dry ingredients together in a large bowl.
• Stir in the oil and wine until well combined.
• Roll the dough into a ball, cover with plastic wrap and let rest for 30 minutes.
• Take a golf ball-sized piece of dough and roll it out until it's about 3/8 inch (1 centimeter) thick. Cut off into 4 inch (10 centimeter) lengths.
• Shape each length into a circle, overlapping the ends. Usually the circles are slightly oblong. No need to dust the rolling surface: the oil keeps the dough from sticking to your hands or work surface.
• Dust the ciambelline abundantly in granulated sugar on both sides and place on a cookie sheet.
• Bake the ciambelline for 20 minutes, or until they are a rich golden color and the sugar on the bottom of the ciambelline is just beginning to caramelize.
• Cool the ciambelline thoroughly, then store in an airtight container.

WINE COOKIES (ORIGINAL ITALIAN)

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.

KRASOKOULOURA OR WINE COOKIES (GREECE)

Steps:

• Preheat oven to 340 degrees F.
• In a large bowl, beat together wine, sugar, salt, oils, cinnamon, cloves & 2 tablespoons sesame seeds.
• Dissolve baking soda in lemon juice & stir that blend into the mixture in the large bowl.
• Sift or whisk flower & baking powder together, then add 5 cups of this mixture to the large bow with the initial ingredients, mixing with handsl
• Continue adding flour & kneading until dough doesn't stick to the hands ~ Don't use all the flour if it isn't needed! Knead until dough is soft, about 8 minutes.
• TO MAKE SPIRALS ~ Take a piece of dough about the size of a small egg & squeeze a few times to soften. Scatter a few sesame seeds on the work surface & roll dough through seeds into a strip about 8 inches long. With strip on work surface, wrap into a spiral shape & tuck the end under the cookie.
• TO MAKE RINGS ~ Take a smaller piece of dough & roll out as above into a strip about 7 inches long. Form into a ring & pinch ends together with wet fingers.
• TO MAKE 'S' SHAPES ~ Take a larger piece of dough & roll out as above into a strip about 10 inches long. Working from both ends, wrap spirals in opposite directions until they meet in the middle.
• Place cookies on a nonstick or lightly oiled baking sheet & bake about 30 minutes.