The Dregs: Mark Bittman’s Red Wine Olive Oil Cookies

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Mark Bittman, I like your style. When I read this recipe initially I had to admit it seemed a little too much of the savory side to be called a cookie. The ingredients could easily serve as a base for a fantastic italian meal, which is what makes these cookies so special. I was skeptical, but being a Bittman devotee I decided to trust the man. First off when you make them the wine turns the dough into this lovely shade of lavender and with rosemary it creates a wonderfully sniffable baking experience. What’s more its a fast easy recipe that involves ingredients that most people have already and its almost impossible to screw up. For the red I used good old two buck Chuck cabernet from Trader Joe’s. The cookies came out a little more on the cakey side/crackery with a savory subtle flavor to them behind a small twinge of sweetness. I liken them to a sweet pizza dough but less chewy. Not entirely sure if that is at all appealing or enticing, but they are good. Trust the Bittman! They could be eaten with the standard milk or enjoyed with a great white wine or a sweeter red (Lambrusco me thinks!).

Other combinations that might work instead of the rosemary, pepper, and red wine are: lavender and viognier, sage and chardonnay, limoncello and rosemary/thyme

Olive Oil Cookies

Yield About 4 dozen cookies

Time 30 minutes

Mark Bittman

The New York Times

Summary

You need not use your best olive oil for these cookies, but extra-virgin olive oil will make them more interesting than “pure” or “light” olive oil.

Ingredients
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup olive oil, plus a little for cookie sheet
  • 3/4 cup , or a little more, dry red wine
Method
  • 1. Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
  • 2. Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool a couple of minutes, then remove the cookies to a rack to cool further.

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That’s right I have a silpat! With that in hand nothing can stop me now.

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2 responses to “The Dregs: Mark Bittman’s Red Wine Olive Oil Cookies

  1. Pingback: The Dregs: Mark Bittman’s Red Wine Olive Oil Cookies

  2. Pingback: wine » Blog Archive » The Dregs: Mark Bittman’s Red Wine Olive Oil Cookies

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