Olive Oil Cookies with Rosemary and Red Wine

Olive Oil Cookies with Rosemary and Red Wine

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These cookies taste like Christmas. They aren’t sweet and they aren’t decorated to resemble snowmen or reindeer, but if you were to package a Christmas tree in cookie form, this is what you’d get. The smell of rosemary reminds me of fresh holiday evergreens, especially since I’ve been known to throw a few ornaments on a rosemary bush and claim that my decorating is complete.

Bertolli Extra Light Tasting Olive Oil
The best part about these cookies? The kids won’t fight you for them. They are definitely cookies for adults. Savory and lightened up by using Bertolli® Extra Light Tasting Olive Oil instead of butter, they are the perfect bite to have while you are wrapping presents. Leave some out for Santa too; he’ll appreciate sneaking in a hint of red wine during his long journey.

Make it Vegan: Replace the eggs with Ener-g Foods egg replacer or flax/chia gel. To make enough gel to replace 2 eggs, mix 2 tablespoons flax meal or chia seeds with 6 tablespoons hot water and let stand, stirring occasionally, until thickened (about 5 minutes). Do not strain before using.

Disclaimer: This post was sponsored by Bertolli®. All opinions are my own.

Olive Oil Cookies with Rosemary and Red Wine

Adapted from Mark Bittman
Olive Oil Cookies with Rosemary and Red Wine
2-1/2 cups all-purpose flour or gluten-free baking flour blend
1/2 teaspoons baking powder
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary leaves or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup Bertolli® Extra Light Tasting Olive Oil
3/4 cup dry red wine (I used merlot)

Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, pepper, rosemary and sugar. In a medium bowl, whisk together the eggs, olive oil and wine.

Pour egg mixture into flour mixture and stir until just combined.

Drop by rounded teaspoons onto cookie sheets (the batter will be thin). You should get about 12 cookies per sheet. Bake the first 24 cookies for about 8 minutes, swap the cookie sheets (move the one on the top rack to the bottom rack and the one on the bottom rack to the top rack). Bake another 7 minutes or until lightly browned. Cool for about 5 minutes on the pans, then remove to a rack to cool completely. Repeat for remaining cookies.

Makes 48 cookies
Per cookie: 58 calories, 3g fat (0g sat), 9mg cholesterol, 8mg sodium, 8g carb, 1g fiber, 3g sugar, 1g protein



The Virtual Potluck team will be baking up a storm using Bertolli® Extra Light Tasting Olive Oil between now and Christmas. We’ll EACH be giving away a prize pack containing 3 bottles of Bertolli® Olive Oil – Organic Extra Virgin Olive Oil, Classico Olive Oil and Extra Light Tasting Olive Oil.

Check out some of the other amazing recipes:

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Disclosure: This post and the giveaway were sponsored by Bertolli. All opinions are my own. This post contains at least one affiliate link, which means if you click it and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.

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