Wine lovers and cookie lovers of the world unite! I was doing research for my blog and had found this recipe for: Einkorn Olive Oil & Wine Cookies , Einkorn is an ancient grain and has a sweet, nutty flavor according to this recipe but since I didn’t have any on hand I used a mixture of Whole Wheat and All Purpose Flours and changed it up a little. The end result is this sweet, crispy on the outside, chewy on the inside gem of a cookie that combines the best of both worlds.
Coming up with recipes and learning different techniques, comparing what works and what doesn’t is one of the reasons I love doing what I do so much. It becomes more than just “cooking” and more about learning.
This cookie is subtle yet potent and combines flavors most people wouldn’t think of when they think “sugar cookie”.
I hope you all enjoy this particular recipe and let me know your thoughts!
Olive Oil & Wine Cookies
1 Cup Wheat Flour
1 Cup All-Purpose Flour
8 Tbs Olive Oil (good EVOO is best)
8 Tbs Dry White Wine (I used Riesling)
1 Tsp Fine Sea Salt
1 Tsp Baking Powder
1 Cup of Sugar
1 Tbs Sugar & Olive oil for baking
Pour flours, salt, sugar and baking powder into a mixing bowl. Drizzle the olive oil and mix with fork until clumpy. Add wine, mix until dough is mixed though. Add egg and make sure the dough is wet and fully mixed. Cover and put in fridge for 20 minutes.
Preheat oven to 350
On a cookie sheet put 1 inch rolled up cookie dough 1-2 inches apart. Brush the tops with olive oil sprinkle a dash of sugar and press twice with fork.
Bake for 11 minutes or until the edges are golden.