Olive Oil Cookies with Red Wine and Rosemary: An Unexpectedly Sophisticated Delight

There’s a certain magic that happens when humble ingredients collide in the most unexpected ways. I remember the first time I encountered a cookie like this. It was during a late-night cooking experiment, fueled by a bottle of robust Italian red and a sprig of fragrant rosemary from my herb garden. The aroma that filled my kitchen was intoxicating – a complex dance of earthy herbs, sweet wine, and the fruity undertones of good olive oil. These aren’t your average sweet treats; they possess a sophisticated, almost savory edge that makes them utterly captivating and perfect for an afternoon tea or as a delightful accompaniment to a cheese board.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: Approximately 45 minutes (plus cooling)
• Servings: 48 cookies
• Yield: 48 cookies
• Dietary Type: Dairy-Free

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 1 pinch salt
• ⅛ teaspoon black pepper, freshly ground
• 1 teaspoon minced fresh rosemary (or ½ teaspoon dried rosemary)
• ¾ cup sugar
• 2 large eggs
• ½ cup olive oil (extra virgin olive oil will yield a more interesting flavor)
• ¾ cup dry red wine (or a little more, if needed)

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper (optional, for easier cleanup)
• Cooling rack

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Ensure your oven rack is positioned in the center.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, freshly ground black pepper, and minced fresh rosemary (or dried rosemary). Ensure these dry ingredients are thoroughly combined for even leavening and flavor distribution.

3. Whisk Wet Ingredients: In a separate medium mixing bowl, whisk together the sugar and eggs until the mixture is pale and slightly frothy. Gradually whisk in the olive oil and then the dry red wine. Continue whisking until everything is well incorporated. The mixture will be liquid and aromatic.

4. Combine Wet and Dry: Create a well in the center of the dry ingredients. Pour the wet ingredient mixture into the well. Using a rubber spatula, stir the liquid mixture into the dry one. Continue to stir just until the ingredients are well combined and no dry streaks of flour remain. Be careful not to overmix at this stage. If the mixture seems unusually stiff, you can add a little more red wine, a teaspoon at a time, until it reaches a workable consistency. The dough should be thick but still spoonable.

5. Shape the Cookies: Lightly oil a baking sheet. For easier cleanup and to prevent sticking, you can line the baking sheet with parchment paper. Using a rounded teaspoon, drop spoonfuls of the dough onto the prepared baking sheet. Aim for about two inches of space between each cookie, as they will spread slightly.

6. Bake: Place the baking sheets into the preheated oven. Bake for 12 to 15 minutes, or until the edges of the cookies are lightly browned and the centers appear set. The exact baking time will depend on your oven and the size of your cookies. Keep a close eye on them during the last few minutes of baking to prevent over-browning.

7. Cool: Once baked, carefully remove the baking sheets from the oven. Let the cookies cool on the baking sheets for a couple of minutes. This allows them to firm up slightly before transferring. Then, using a spatula, transfer the cookies to a wire cooling rack to cool further.

8. Store: Once completely cooled, store the olive oil cookies in a covered tin for up to three days.

Expert Tips & Tricks

• Olive Oil Choice: While you don’t need to use your most precious, aged extra virgin olive oil, opting for a good quality extra virgin olive oil will lend a richer, more complex flavor to these cookies than a “pure” or “light” olive oil. Look for one with fruity or peppery notes that you enjoy.
• Rosemary Freshness: Fresh rosemary imparts a brighter, more vibrant flavor. If using dried, be sure it’s not too old and has a good aroma. Rubbing the dried rosemary between your fingers before adding it can help release its oils.
• Wine Selection: A dry red wine is key here, as it adds depth and a subtle tannic note without making the cookies too sweet. A Pinot Noir, Merlot, or even a Chianti would work beautifully. Avoid sweet or fortified wines.
• Dough Consistency: The dough is meant to be quite soft and perhaps a bit sticky. If it’s unmanageably so, resist the urge to add too much extra flour, as this can make the cookies tough. A little extra wine, as suggested, is the better option.
• Baking Sheet Preparation: While oiling the baking sheet is sufficient, using parchment paper is a game-changer for both preventing sticking and simplifying cleanup, especially when baking in batches.
• Even Baking: If your oven has hot spots, consider rotating your baking sheets halfway through the baking time to ensure even browning.

Serving & Storage Suggestions

These olive oil cookies are wonderfully versatile. They make an elegant afternoon treat, especially when served with a cup of good quality black tea or a robust coffee. For a more savory pairing, they are surprisingly delicious alongside a cheese board, offering a delightful contrast to creamy cheeses and salty charcuterie. They also hold up well for gifting, making a thoughtful handmade present.

Once completely cooled, store the cookies in an airtight container at room temperature for up to three days. They retain their texture and flavor best when kept away from humidity. For longer storage, you can freeze them. Place cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to one month. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	62 kcal
Total Fat	2.5 g	3%
Saturated Fat	0.4 g	1%
Cholesterol	8.8 mg	2%
Sodium	10.3 mg	0%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	0.2 g	0%
Sugars	3.2 g	12%
Protein	0.9 g	1%

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Citrus Zest: For a brighter, more aromatic cookie, add the zest of one lemon or orange to the dry ingredients. This will create a lovely interplay with the rosemary and red wine.
• Nutty Crunch: Incorporate ¼ cup of finely chopped walnuts or almonds into the dough for added texture and flavor.
• Spiced Undertones: A pinch of ground cinnamon or a tiny grate of nutmeg can add a subtle warmth that complements the other flavors.
• Gluten-Free Option: While not tested, a good quality gluten-free all-purpose flour blend designed for baking could potentially be used as a substitute for the all-purpose flour. You may need to adjust the liquid slightly to achieve the correct dough consistency.

FAQs

Q: Why use olive oil in cookies?
A: Olive oil contributes a unique flavor and a tender, slightly crumbly texture that differs from butter-based cookies, adding a sophisticated richness.

Q: Can I use a different type of wine?
A: While dry red wine is recommended for its color and flavor profile, a dry white wine could be used, though the resulting cookie will have a different, less robust character.

Q: How do I know when the cookies are done baking?
A: The cookies are ready when their edges are lightly golden brown, and the centers appear set, not wet. They will continue to firm up as they cool.

Q: Can I make these cookies ahead of time?
A: Yes, these cookies store well at room temperature for up to three days, making them perfect for making ahead for events or as a bake-and-save treat.

Q: Is the rosemary flavor overpowering?
A: When used in the quantities specified, the rosemary provides a lovely aromatic note that balances the sweetness and richness without being dominant.

Final Thoughts

These Olive Oil Cookies with Red Wine and Rosemary are a testament to the beauty of unexpected flavor combinations. They challenge our preconceived notions of what a cookie can be, offering a delightful balance of sweet, savory, and herbaceous notes. I encourage you to step outside your comfort zone and give these a try. I suspect you’ll be as captivated as I am by their unique charm and sophisticated flavor. Share them with friends, pair them with a good glass of wine, and savor the culinary adventure they offer.