When was the last time you saw extra virgin olive oil in a dessert recipe?
How about extra virgin olive oil, red wine, black pepper and rosemary in a cookie recipe?
Intrigued? Yes? Okay, I’ll stop with the questions.
I’m making Sweet-Savory Biscuits for a weekend adventure—the boyfriend and I are going to visit his aunt and uncle, two of my favorite people (and not just because they read this blog). I chose to make these cookies because their unique flavor & texture make a perfect match for wine & after-dinner drinks, of which the four of us are very big fans.
I have a sneaking suspicion this recipe came from a kitchen experiment. These cookies are one of Mark Bittman’s variations on his master butter cookies recipe. Instead of butter, you use olive oil, which requires increasing the flour. Substitute some of the flour with cornmeal, which lends a wonderful flavor and enhanced texture to the finished cookie. To make the recipe savory, you decrease the sugar, and add some fresh ground pepper and finely minced fresh rosemary. (You can already start smelling the cookies from the oven, can’t you?)
But we’re not done there! There’s wine! Instead of using milk as you would for butter cookies, the liquid of choice in this recipe is wine, which adds moisture, flavor, and combines with the green olive oil to make a uniquely colored cookie. I’ll admit, out of the oven they may not be as pretty as their less savory cousins, but a quick dusting of powdered sugar makes them look as sophisticated as they taste.
Make them this weekend, or make them for Valentine’s Day. These are cookies you share with people you love who love food.
Time: 30 minutes active time / 60-90 minutes inactive time
Yield: 24 cookies
- ½ cup extra virgin olive oil
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 ¾ cups all purpose flour
- ½ cup cornmeal (medium grind)
- ½ tsp. baking powder
- ¼ tsp. freshly ground pepper
- 1 tsp. finely minced fresh rosemary leaves
- ¼ tsp. salt
- ¼ cup red wine
- powdered sugar (optional)
Combine the flour, cornmeal, baking powder, ground pepper, minced rosemary and salt in a bowl. Set aside.
Use an electric mixer to cream together the olive oil and sugar; add the vanilla extract and egg and beat until well blended.
Add about half the dry ingredients to the bowl, beat for a minute, and then add about three-quarters of the wine. Beat for about 10 seconds, then add the remaining dry ingredients, and the remaining wine if needed—the dough should be soft and moist, but not wet.
Refrigerate the dough for at least 30 minutes, or up to 2 hours. Then preheat the oven to 375 degrees.
Using an ice cream scoop, spoon off about a tablespoon and a half of dough from the mound. Gently shape it into a fat disc. Place each shape about 2.5” inches apart in rows and columns on ungreased baking sheets.
Bake until the edges are starting to brown, about 10-12 minutes. Cool cookies on the sheets before transferring them with a spatula onto a wire rack. Cool completely, and then dust with sifted powder sugar if you like.
These cookies can be stored in an air-tight container for 3 days or so; I’ve found they last up to a week when stored in a cookie tin. Be sure to place a sheet of wax paper between layers.
Weight Watchers Points Plus Information:
- The recipe makes 24 evenly sized cookies, each with a points plus value of 2 (waaay better than I was expecting).