Best Olive Oil Cookies With Red Wine And Rosemary Recipes

OLIVE OIL COOKIES

Olive Oil Cookies image

Make and share this Olive Oil Cookies recipe from Food.com.

Provided by leyna m

Categories Chocolate Chip Cookies

Time 10h30m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup olive oil
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 -2 tablespoon milk
1 cup chocolate chips

Steps:

1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon).
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it's better to take them out a bit early if you're unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.

Nutrition Facts : Calories 102.2, Fat 3.3, SaturatedFat 1.1, Cholesterol 10.4, Sodium 105.7, Carbohydrate 17.7, Fiber 0.5, Sugar 11.2, Protein 1.4

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY

Olive Oil Cookies with Red Wine and Rosemary image

Categories Cookies Wine Olive Bake Rosemary

Yield makes about 4 dozen

Number Of Ingredients 9

Ingredients

2 1/2 cups flour
1/2 teaspoon baking powder
Pinch of salt
1/8 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup olive oil
3/4 cup dry red wine, or a little more

Steps:

Preheat the oven to 375°F. 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 bake for 12 to 15 minutes, or until lightly browned. Cool for a couple of minutes, then transfer the cookies to a rack to cool further. Store in a covered tin for up to 3 days.

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