Olive Oil and Rosemary Cookies

1 1/4 cups flour
1/4 teaspoon baking powder
Pinch salt and black pepper
1/2 teaspoon minced fresh rosemary
1/3 cup sugar
1 egg
1/4 cup olive oil, plus a little for cookie sheet
1/3 cup, or a little more, dry red wine


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.

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.
Yield about 2 dozen cookies.