White Wine Cookies (ciambelline al vino)
Chef Potpie (Laurel)
2 1/2 cflour
1/3 cextra virgin olive oil
1/2 cwhite wine
1/2 tspsea salt
1/2 tspbaking powder
1/2 cconfectioner's sugar
OR 1/2 cgranulated sugar
How to Make White Wine Cookies (ciambelline al vino)
- Preheat oven to 350. Line a baking sheet with parchment or use a silicone baking mat.
- Combine flour, sugar, sea salt and baking powder in a mixing bowl and mix.
- Add 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.
- Roll dough into a log and cut into about 20 equal pieces. Roll each piece into a ball.
- Roll 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.
- If 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.)
- Bake 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.
- If you are using the confectioner's sugar coating, let them cool for a while, then sift the sugar over them.