Olive Oil Cookies w/ Red Wine and Rosemary
from The Minimalist Entertains by Mark Bittman
yield: ~4 dozen cookies
2½ c. ap flour
½ tsp. baking powder
1/8 tsp. freshly ground black pepper
1 tsp. minced fresh rosemary leaves
¾ c. sugar
½ c. olive oil
¾ c. red wine, or a little more
Preheat oven to 375° F. Combine the dry ingredients. Beat the eggs w/ the olive oil and wine. Use a rubber spatula to stir the liquid mix into th edry one, just until well combined; if the mixture is stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly oiled cookie sheet and bake until browned, 12-15 minutes. Cool for a couple of minutes, then remove to a rack to cool further. Store in a covered container for up to 3 days.
***Attention Bittman devotees...all hope is not lost! If you are still wanting a place to connect with other like-minded bloggers, my friend Alex of A Moderate Life is going to be opening up her Tackling Bittman project and sharing it with everybody! Starting the first week in November, she'll be putting up a monthly linky for you to share what you've cooked with Bittman each month!! Check out her past Tackling Bittman posts for more ideas...and don't let any dust gather on your Bittman books!***
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