over the weekend, a dear friend from college + her husband had a housewarming party. this was super exciting because 1) they moved from 30+ minutes away from us to less than a mile away + 2) i had an excuse to cook + bake. she requested my tomato + goat cheese tarts, which are always a big hit + so easy to make, so i gladly complied.
while the onions were sauteeing for the tarts, i decided to whip up a quick batch of cookies. i looked around the kitchen to see what ingredients i had handy + aside from the usual cookie ingredients (flour, cocoa, peanut butter, nutella), i realized i also had some extra white wine hanging around. a quick google search revealed that you can, in fact, make white wine cookies. win!
the result? these cookies are fresh, springy + delicious. it was in the mid-70s + sunny for the party, so i knew something light + refreshing would be perfect. they worked well with the rest of the menu + were tasty without being heavy. when i make them again, i may try adding some fresh herbs into the batter, perhaps thyme or rosemary. these cookies are the perfect balance of sweet + savory, + are sure to please!
lemon + white wine cookies
makes about three dozen cookies, adapted from the basic art of italian cooking
1 cup sugar
1 cup olive oil
1 cup dry white wine
1 tsp pure vanilla extract
3 tsps sugar for the top
3-4 cups flour
1 tsp grated lemon peel
first, combine oil + sugar to make a creamy paste. add in wine. add in vanila + lemon peel, then blend in flour with hands, a little at a time, until a smooth ball is formed.
divide dough into small pieces of approximately 1 1/2 tablespoons each. using two spoons, shape the dough into a small quenelle shape. place on baking sheet llined with parchment paper + bake in an oven preheated to 350 degrees for 10-12 minutes.print this recipe