white wine cookies (ciambelline al vino)
While studying Spanish cooking, I have seen recipes for wine cookies, many of them that call for red wine. As much as I love red wine, I am more drawn to the white wine cookie. Here is a recipe for those, with 2 toppings. I prefer the slight crunch of granulated sugar, but that is not to say icing sugar doesn't have it's place. My husband will argue that the icing sugar is truly the only way to coat these beauties! You decide...or do both! These cookies are not very sweet, and they are a nice addition to the cocktail hour. In Spain they even dunk them into their wine!
yield
6 -8
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For white wine cookies (ciambelline al vino)
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2 1/2 cflour
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1/2 csugar
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1/3 cextra virgin olive oil
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1/2 cwhite wine
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1/2 tspsea salt
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1/2 tspbaking powder
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1/2 cconfectioner's sugar
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OR 1/2 cgranulated sugar
How To Make white wine cookies (ciambelline al vino)
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1Preheat oven to 350. Line a baking sheet with parchment or use a silicone baking mat.
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2Combine flour, sugar, sea salt and baking powder in a mixing bowl and mix.
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3Add oil and wine and combine into a dough. The best way to make a smooth dough is to knead on the counter top a few turns.
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4Roll dough into a log and cut into about 20 equal pieces. Roll each piece into a ball.
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5Roll dough pieces into a chubby rope about 5 inches long and bring the ends together and seal to form a circle. (This is my chosen method, it makes a nicer looking cookie.) Or, Using the handle of a wooden spoon or a finger, push a hole through the center of each dough ball, then stretch this hole out to make a small donut shaped cookie. The hole must be stretched out a little so it doesn't shrink back and fill in.
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6If using granulated sugar to coat, carefully press the cookies into this and lightly pat it onto them, then place on baking sheet. (If using confectioner's sugar, skip this step as you will add it after baking.)
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7Bake for about 25-30 minutes, but watch them. They will be light on top but beginning to brown on the bottoms. Don't try to get them equally browned on the bottom, as some may get too dark or burn.
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8If you are using the confectioner's sugar coating, let them cool for a while, then sift the sugar over them.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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