The easiest cookie recipe ever. Although to improve the flavor slightly I added about a teaspoon of vanilla and a half of a lemon peel chopped finely. Half the batch I coated with regular sugar like the recipe suggested the other half I added a little color and coated them with small round colored sprinkles.
This is a very good Italian cookie. I thought it wouldn't be sweet enough because there isn't much sugar in the recipe, but it did have a nice sweetness to it. I used a Chianti wine (very dry) and I rolled the cookies in turbinado (raw) sugar instead of granulated sugar. My cookies were slightly purple before cooking. Then they turned a nice golden brown while they were baking. The taste reminds me of a really good sweet bread. This is a very unique cookie and I'm glad I tried it!
Very yummy, but one important step was left out of the directions. The oil must be added to the dry ingredients BEFORE the wine and worked into them well, first. This coats the flour and keeps it from soaking up as much wine and becoming gluey. Doing this, along with letting the dough cool awhile in the refrigerator before forming the cookies, means no sticky dough. In fact the dough turns out elastic and just like playdough--very easy to handle. To get the 2" diameter cookies, pull off just enough to make balls a little under an inch in diameter. They will be the right size when you flatten them. Be generous with the sugar coating. These go great with a cup of black tea.
These cookies are fantastic! They are light and crisp and even PURPLE!! They are just like the ones that my grandma used to make when she came here from Italy!
Okay I really like these cookies which is different bc I'm not a big crispy cookie fan. However I really don't like stuff that is way too sweet and these really aren't. I love how cute they are too. I'm not sure I did it correctly since the other photos don't look like mine but I rolled the dough then rolled into little pinwheel shapes. I baked for 20 min not 25 which was perfect for my oven. They turn out very cute very small and very delicious. I have to agree with another reviewer who said that rolling in the sugar is important--gives just the right amount of sweetness. I also like the hint of wine flavor. All in all a nice little cookie that's perfect with tea. A great way to use up the rest of my red wine! Thanks!
These were delicious. I made half the recipe because I wasn't sure I'd like them but kept the amount of sugar the same. The one thing I did not do however is grease the pan which I strongly recommend! They were impossible to get off the pan without breaking them. Even my children loved these mildly sweet yeasty tasting cookies. I'll definitely make them again!
These are perfect! Anyone who says they're not a cookie doesn't know what a wine cookie is supposed to be. No it's not a Chipsahoy but it's an excellent wine cookie... easy and delicious!
Wow! The house smelled really good while these were baking. I was skeptical of the recipe since it called for so few ingredients (plus it seemed like a lot of liquid for the amount of flour) but it came out great. I made 2/3 of a recipe. I wasn't sure what shape to make the cookies (a ring?) so I made a pinwheel like another reviewer did. I rolled the entire cookie in sugar including the bottom which I don't recommend doing. Definitely roll it in sugar since it gives it the perfect amount of sweetness but rolling the bottom in sugar makes it burn to the pan. The cookies don't spread at all. I made them pretty thick about 1" so the inside was soft while the outside was crisp. I liked them this way but next time I will make them 1/2" thick as I wasn't 100% sure the inside was cooked all the way.
I also had trouble being able to roll it out and make them into spirals the first time because they were so sticky. However the second time I made the recipe I made the full recipe instead of halving it and I didn't have too much trouble with the rolling. These cookies taste divine - like sugared yeast cookies! =
Wasn't sure what to expect with these. They did not smell like cookies at all while they were baking. The dough is pretty soft to work with and when rolling into a log shape they didn't hold the shape very well. And after they cooked I thought the little pinwheels were very unappetizing. Towards the end I just formed balls and smashed them flat then dreged them in sugar. As for flavor they remind me of a little biscuit more than a cookie. Interesting to try but would not make again.
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