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This recipe works for both red or white wine. For my recipe below, I used a left over bold red Italian Montepulciano bottle I had opened last week to make a beef stew. To make this a sweeter treat, I dredged the cookie in cinnamon sugar prior to baking. The cinnamon is a wonderful flavor that compliments the red wine, but I would likely leave out if I made this cookie with a white wine.
You will need:
Cinnamon sugar (mix 1 cup granulated sugar with 1.5 tsp cinnamon)
4 1/2 cup all purpose flour (plus extra if required)
3/4 cup sugar
2 teaspoon salt
1 tablespoon baking powder
1 cup vegetable oil
1 cup red wine
Preheat oven to 325 degrees fahrenheit
1) In a large bowl mix together the flour with sugar, salt, and baking powder
2) Create a well in the middle of the flour mixture
3) Pour in the oil into the middle of the well
4) Add the wine to the well
5) Mix the dough together slowly incorporating the flour with the wet ingredients.
6) If the mixture is too wet, add extra flour 2 tbsp at a time. The dough should be soft yet firm but not sticky
7) Once the dough it ready, take ping pong sized scoops of dough and shape into a doughnut. Dredge in the cinnamon sugar mixture.
8) Place on a cookie sheet and bake for 20-25 minutes until the edges start to turn light brown
Enjoy these delicious yet eccentric cookies!