In the wake of our nasty security issues, which were repaired by foureleven’s husband, I celebrated by making a massive batch of these amazing cookies for my household and foureleven’s. They are adapted from the amazing Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero. We aren’t vegan in my house, but this book is our go-to recipe book for cookies and everything we’ve made or adapted from here has been delicious. This recipe I adapted from “Sweet Wine Biscuits With Sesame” (p. 84). I don’t have a photograph of the batch I made, but they came out a gorgeous blue color. Really — blue!
SWEET MERLOT & OLIVE OIL COOKIES
makes about 3 dozen 1-inch cookies
1/2 cup merlot of choice
1/2 cup virgin olive oil
3/4 cup white sugar
1/2 tsp grated lemon zest
1 2/3 – 2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup raw (large grain) sugar, for rolling cookie dough in
1. Preheat oven to 350 degrees and set out 2 baking trays (use parchment if desired, though I did not and the cookies only stuck a little).
2. Whisk together wine, oil, and sugar, and zest until smooth.
3. Add dry ingredients and mix until completely combined. You may need to add a bit of additional flour in order for the dough to be stiff enough to roll. I mixed in about two cups. Don’t add much more than that, though, or the cookies will be very dry.
4. Either chill the dough (up to an hour) or let it sit a minimum of 10-15 minutes. The flour will absorb the wine and oil a bit and make the dough stiff enough to work with your hands.
5. Roll 1-inch balls of dough with your hands (oil your palms slightly so the dough doesn’t stick), then roll the dough in the raw sugar to coat. Place on the baking tray 1-2 inches apart (the cookies will rise/spread slightly) and bake for 12-14 minutes. The edges of the cookies will be slightly browned, but the cookies will still be a bit soft.
6. Transfer the cookies to a cooling rack and/or butcher paper to cool.
These cookies store and travel well, particularly if you keep them away from moisture in a sealed container. I suspect they would also freeze/thaw well if you’re the sort of person who likes having cookies on hand for emotional or social emergencies.