Best Red Wine Cookies Recipes

RED WINE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
• Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.

SAVOURY RED WINE COOKIES

Steps:

• use hands, mixer or food processor to combine all ingredients except the tomatoes.
• Mix to blend and form into a supple dough.
• Remove the dough to counter and knead in tomatoes.
• Shape into a log and wrap tightly in foil or plastic wrap and chill at least 30 minutes.
• Preheat oven to 400°F
• Use a sharp, thin knife to slice the dough into 1/4' rounds.
• Arrange on greased cookie sheet and bake 10-15 minutes or until golden.
• Cool and store in an airtight container.

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY

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.

OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY

Steps:

• 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 bake for 12-15 minutes, or until lightly browned.
• Cool for a couple minutes, then transfer the cookies to a rack to cool further.
• Store in covered tin for up to three days.

GINGERBREAD MOUSSE WITH RED WINE, GLAZED BABY PEAR, AND WARM GINGERBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat.
• Whisk the eggs with the sugar in a bowl. Add the almond paste, vanilla and salt. Fold in the egg whites and the melted butter. Fold in the flour. Spread on baking sheet and bake for 7 minutes.
• Whisk the wine, egg yolks, and sugar in a bowl, and set over a saucepan with gently simmering water. Whisk until the mixture starts to thicken, and then add the bloomed gelatin. Add the gingerbread spice and zest and the melted nougat and chocolate. Add the rum and let cool.
• When the mixture is cool, fold in the whipped cream and fill mousse in pastry domes, covering the bottom of the dome with a layer of biscuit.
• Heat the pear juice, honey, red wine, star anise, cloves, and cinnamon in a saucepan over low heat. Add the pears and poach them in the liquid until tender. Transfer the pears to a board and cut them into slices that can be fanned.;
• Preheat the oven to 350 degrees F.
• Stir together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a bowl. In another bowl, beat the shortening, molasses, sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, wrap the dough in plastic, and chill in the refrigerator.
• Drop balls of dough on a cookie sheet and bake for 10 to 12 minutes.