Wine Cookies
Servings: 25 pieces
Dry Ingredients
- 1½ cups (240 grams) all-purpose flour
- ⅓ cup (70 grams) sugar
- 2 tablespoons (20 grams) raisins
- 2 teaspoons (6 grams) anise seeds or anise powder (optional)
- 1 teaspoon (5 grams) baking powder
- ⅓ cup (80 grams) wine red or white
- ¼ cup (60 grams) vegetable oil
- Preheat the oven to 360F or 180C. To a small bowl, add wine, raisins, and anise seeds. Soak for 15 minutes.To a larger bowl, add the flour, sugar, baking powder and mix with a whisk. Add vegetable oil, wine, raisins, and anise seeds and mix together with a fork or spatula till you have a dough ball.
- Knead with your hands for 1 minute to make it smooth. Don't over-knead.Take small pieces of the dough, with the palm of your hands roll the dough pieces on your worktop, forming small snake-shaped dough pieces.Cut the snakes in 2-inch / 5cm pieces, give it an extra roll, then bring the two extremities together, creating a small ring.
- Transfer onto a baking tray lined with parchment paper. Bake in the oven for 20 minutes at 360F or 180C.
- Let cool down, then arrange on a serving platter. Dust with powdered sugar or dip them upside down first in water, then in regular white granulated sugar.
Nutrition information is an estimate for 1 wine cookie out of 25.
STORAGE:
Make ahead: Wine cookies are excellent for making ahead as they keep well for weeks. You can even gift them as a holiday present.
Room temperature: Store in a tin box, glass jar, or airtight container in a cool and dry spot for 2 -3 weeks.
Storage tip: Add a piece of bread to the container with the wine cookies. It will absorb excess moisture, leaving the cookies crunchy for longer.
