Olive Oil and Wine Cookies

Makes about 36 cookies

2 3/4 C (374 g) all-purpose flour
1/2 cup (100 g) sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup (120 ml) olive oil, extra-virgin or not, preferably fruity
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) white wine, preferably sweet (see note above)
sugar, for dredging

Dorie’s notes: Right after they’re baked, their texture is crunchy at the tips and cakey in the center—wait a day or so, and the chubby middle dries and starts to resemble a great tea biscuit. In fact, I like these best after they’ve had a little time to age and develop a crunchier texture and a more mellow flavor.

You can use any white wine or even any rosé you have on hand, but if you use a sweet or off-dry wine, you’ll come closer to the original cookies, which are made with Muscat de Rivesaltes, a Roussillon star. In the Languedoc-Roussillon, these cookies are often flavored with orange-flower water (instead of vanilla) or enriched with anise seeds. My favorite addition is grated orange (or tangerine or clementine) zest. To get the most out of the zest, first put the sugar in the mixing bowl, sprinkle over the zest, and use your fingers to rub the sugar and zest together until the sugar is moist and aromatic. Add the rest of the dry ingredients and continue with the recipe.

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