Savouryredwinecookies Recipes

Steps:

• In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
• Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
• Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.
• Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.

Steps:

• Mix together butter, sugar and egg yolks. Beat until light and fluffy.
• Sift together flour and salt. Add alternately with wine. Mix well. Chill.
• Roll out on a floured board and cut into 2" rounds. Brush with egg white and sprinkle with nuts. Bake at 325°F for about 10 minutes.

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.

Steps:

• For a no-bother dessert, set out your favorite dessert wine with biscotti or almond cookies for dipping and a combination of fresh and dried fruits as compliments.

Steps:

• Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes.
• Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.

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.

Steps:

• In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour., Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets., Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Steps:

• In a large bowl combine flour and sugar.
• Beat in butter at medium speed until the misture resembles corn meal.
• Add the oil and olives and beat until mixture forms a spreadable dough.
• Roll out between two layers of plastic wrap around 1/4 inch thick.
• Chill well.
• Remove from fridge and cut, with a cookie cutter, into 2 inch rounds.
• Use up every bit you can.
• Bake at 325*, turning once to brown.
• About 15 minutes total.
• Cool on a rack.