Wine Cookies Recipes

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.

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft.
• On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigarlike rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet.
• Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
• If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners' sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add the wine, cranberry juice and orange zest. Beat until combined; it's okay if the mixture looks slightly curdled.
• Whisk together the flour, baking powder, Chinese five-spice and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a loose dough comes together. Add in the food coloring and beat just until homogenous, scraping down the sides of the bowl as needed.
• Using a 3/4-ounce scoop, make small mounds of dough on the prepared baking sheets, leaving about 2 inches of space between each cookie. Sprinkle the tops of the cookies with the crushed cranberries. Bake until the cookie tops are dry and slightly wrinkled, 12 to 14 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:

• 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:

• Puree 2 cups frozen mixed berries and 1 cup each ice and Manischewitz (or other sweet red wine) in a high-speed blender until smooth. Pour into chilled glasses, drizzle in a little sweetened condensed coconut milk and top with a few frozen berries.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Beat oil, sugar and eggs. Add molasses, vanilla, and water.
• Stir in dry ingredients.
• Drop by teaspoons on cookie sheets sprayed with non stick spray.
• Bake for 15 minutes. Cool tray slightly before removing.

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.