RED WINE COOKIES (CIAMBELLINE AL VINO ROSSO)
Red Wine Cookies (Ciambelline al Vino Rosso) are the best way to use up leftover dry red wine. The best thing of all is these Italian crunchy sweet cookies are addicting and so delicious.
Provided by Claudia Lamascolo
Categories cookies with wine, wine cookie recipes, cookies made with alcohol, desserts
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Place the flour sugar salt and baking powder in a large bowl and combine.
- Stir in the oil and wine until evenly blended.
- Roll the dough into a ball, cover with plastic wrap, and let rest for 30 minutes.
- Place the dough on a lightly floured board and make ropes cutting 4 inches long and 1/2 inch thick pieces and then making circle rings, twists, fish shapes, or just leave them as sticks if you like.
- Dip them on both sides with the granulated sugar.
- Place them on a parchment-lined cookie sheet and baked them in the preheated oven at 350 degrees.
- When the bottoms look caramelized slightly and they are a golden color they are done.
- This takes approximately 20 minutes or longer.
- Cool completely and store in thick freezer locking bags or an airtight container.
Nutrition Facts : Calories 97.05, Fat 5.46, SaturatedFat 0.75, Carbohydrate 10.16, Fiber 0.09, Sugar 7.54, Protein 0.34, Sodium 15.43, Cholesterol 0.00
RED WINE-BRAISED SHORT RIBS
Provided by Geoffrey Zakarian
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
- The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
- Preheat the oven to 250 degrees F.
- Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
- Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives
SAVOURY RED WINE COOKIES
A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red. (recipe calls for 2 kinds of paprika, I only used regular paprika, old white cheddar cheese, hard margarine in place of butter, and an all-purpose gluten free flour blend) Dough and baked cookies both freeze well
Provided by ukichix
Categories Egg Free
Time 1h
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 9
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.
RED WINE COOKIES
A great recipe I came up with in my head after making a red wine velvet cake for my dad on Father's Day. Drizzle the cooled cookies with a white chocolate ganache.
Provided by gagemakescake
Categories Desserts Cookies Chocolate Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 144.8 mg, Sugar 11.6 g
WINE COOKIES
From Jo Ann Shirley's 1978 Cakes and Cookies cookbook. These use sweet wine to flavor the dough and are cut into little rounds. You could leave the nuts off the top if you want to cut down the preparation time or if you just don't like nuts.
Provided by the_cookie_lady
Categories Dessert
Time 55m
Yield 8 dozen, 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix together butter, sugar and egg yolks. Beat until light and fluffy.
- Sift together flour and salt. Add alternately with wine. Mix well. Chill.
- Roll out on a floured board and cut into 2" rounds. Brush with egg white and sprinkle with nuts. Bake at 325°F for about 10 minutes.
WINE COOKIES (ORIGINAL ITALIAN)
This Italian Wine Cookie recipe was handed down through many generations. Thay are a crisp, not-too-sweet, EASY TO MAKE cookie that are great with coffee or tea.
Provided by M. A.
Categories World Cuisine Recipes European Italian
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the flour, baking powder and sugar. Add the wine and oil. Mix with a large fork and then with your hands.
- Roll small pieces of dough between hands to make "logs" then shape into circles. The circles should be no bigger than the 2 inches in diameter. Roll cookies in extra sugar and place on cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until slightly brown. After cookies cool they should be hard and crisp.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 11 g, Fat 3.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.4 g, Sodium 14 mg, Sugar 3 g
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