I wish I could take credit for these lovely cookies but I was introduced to them a handful of years ago when Dan brought me home to Boston for Christmas for the first time. His adorable Aunt Marie hosts a big holiday party at her home every Christmas night with vegan eggplant parmesan and piles of treats – the most famous of them being the cookies she’s letting me share with you today!
Now Marie let me know that she always uses Carlo Rossi for cooking – so that’s something to keep in mind when you go out to gather your ingredients. My experience with Carlo Rossi is that it’s pretty sweet. So you’ll want to keep that in mind. This recipe also makes a lot! Another thing to keep in mind*.
I know I’ve now put a lot on your mind – so I recommend enjoying the leftover wine.
Aunt Marie’s Wine Cookies
1 1/2 cup olive oil
1 1/2 cup white wine
1 cup sugar
3 tablespoons baking powder
2 tablespoons French vanilla
Dash of sea salt
4 cups flour
Sugar & Spice Mix
3 tablespoons Cinnamon
3 tablespoons Nutmeg
3 tablespoons Pumpkin Pie Spice
4 tablespoons Sugar
Heat oven to 350.
Mix your oil and wine together in a large bowl. Add sugar, baking powder, vanilla, and salt
and mix together. Then I start adding in the flour. Add your flour 1 cup at a time until you can a wet dough that isn’t so sticky you can’t handle it easily. Using your hands, roll your dough into small cigars about twice the length of your hand.
In a separate bowl, blend your Sugar & Spice Mix.
Sprinkle some of the Spice Mix over each cookie. Fold your cigars in half and then gently twist the two ends. Be careful not to pull them or stretch them out. Sprinkle a little more Sugar & Spice Mix over the top.
Bake on a cookie sheet for 20 minutes or until the bottom of your cookies are golden brown. You can check the bottom with a spatula.
Serve with coffee and some Christmas spirit!
*Because who wants extra cookies kicking around their house. Talk about a tragedy.