Rosquillas de Vino – Spanish Wine Cookies

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On my last trip to Spain I was introduced to these small and simple cookies called Rosquillas de Vino (Wine Cookies). They were dainty, delicate, and lightly hinted of wine – I loved them straight from the plate or box, dunked in morning coffee, or dipped in a glass of after dinner wine. I came home with a box of these cookies and savored every bite while thinking about Spain and its beauty. I also fully intended to bake them myself, but then life got busy and the small pleasure of simple but perfect cookies slipped like the days along the Mediterranean into a memory. That was until the other week when I went to see the new Pedro Almodovar film JULIETA at the New York Film Fest. The film was as sumptuous as Spain and made me want to return. It also reminded me of the cookies I loved as much as the olive oil, the art, the sun soaked days. 

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This recipe is a compilation of a few recipes I found online, and while I am not sure if it is the quintessential recipe it reminded me of the light, slightly sweet cookies kissed with anise and olive oil and a touch of wine. They are traditional for Christmas but I found them just as lovely in the summer along the Costa Blanca and in Fall in Brooklyn. There is so much I love about travel but one of my favorite things is the way the memories, the tastes, the images enrich my life long after I return home; the way a place changes me and a part of the place stays with me forever. These Rosquillas de Vino will always remind me of the full moon over the Mediterranean and the days I have spent in Barcelona, Cadaques, and the Costa Blanca, all places that now inhabit parts of my heart. 

Beso,

Ramona

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Rosquillas de Vino Recipe – Spanish Wine Cookies

This recipe made approx 3 dozen cookies.

Ingredients:

1/2 cup sugar

1/2 cup olive oil

1/2 cup butter

1 and 1/2 teaspoon baking powder

1/2 cup wine (I used a white Albarino wine, but saw these also made with red wine)

1 tbs anise extract or anise seeds ground

3 cups flour

granulated sugar for topping cookies

  • Preheat the oven to 350°. Prepare and line a cookie sheet with parchment paper. 
  • Using a hand mixer combine the sugar, olive oil, butter, and baking powder together in a large mixing bowl.
  • Add wine and anise and mix well.
  • Add flour one cup at a time; the mixture will seem dry or crumbly. I mixed the last cup in using my hands.
  • Working with a small amount of dough at one time roll into a rope 1/3″ thick on an un-floured cutting board. 
  • Cut into 4″ long pieces and fold into a circle with an overlapping end (kind of like a wreath). 
  • Place on the prepared cookie sheet. Continue to roll and form cookies. 
  • Bake cookies 18 – 20 minutes or until they become golden in color. Be careful to not burn the bottoms. 
  • Let cool on a wire rack for 5-10 minutes.
  • Roll cookies while still warm in a dish with granulated sugar until they are nicely coated. 

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10 2016

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