I found this to be the strangest cookie recipe I've ever tried. It was given to me by my ex-boyfriend's mother, (we're talking high school here). She made them for a Spanish theme dinner. The cookies are good, although they don't taste as strong as you would expect considering they have 2 tablespoons of anise extract in them. The addition of the wine is interesting. It burns off in the oven- leaving the cookies light and crumbly. I was tempted to use powdered sugar or a larger grained sanding sugar to coat them, but regular sugar works best. The yield is supposed to be 2-3 dozen. But if you make your rope 1/3" thick as suggested, you're going to end up with more.
1 cup white wine
1 cup sugar
1 cup vegetable oil
1 cup vegetable shortening
3 tsp baking powder
2 tbsp anise extract
6 cups flour
granulated sugar for topping
This recipe yields 2-3 dozen small rings.
Pre-heat oven to 325 degrees.
Using a hand mixer, combine sugar, vegetable oil, vegetable shortening and baking powder together in a large mixing bowl. Add white wine and anise extract and mix well. Add flour a cup at a time. Mixture will seem dry or crumbly. You may want to use your hand to mix together the dough as you add the last 2 cups of flour.
Take out a small amount of dough and roll into a rope about 1/3” thick on an un-floured cutting board. Cut into pieces about 4 inches long and join the two ends to form a doughnut shape or ring.
Carefully place on an ungreased cookie sheet and bake 15-18 minutes or until they become a golden color. Be careful not to burn the bottoms!
Let cool about 10 minutes, so the cookies do not fall apart as you lift them off with a spatula. While still warm, place in sugar to coat the tops.
2 comments:
We made these cookies at our homeschool spanish class and they were a huge hit. We are making them again for a holiday party. Yum!
Love it that the homeschoolers enjoyed the alcohol.
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