I don’t know, this feels like more of a biscuit than a cookie.
I forgot to mix my sugar into my liquids, which is why you can see the sugar crystals. Doesn’t matter so much here- it’s more a matter of aesthetics.
These are one of the cookies I featured in yesterday’s cookie post. Interestingly, these are usually vegan. The ingredients are simple: flour, wine, sugar, baking soda, salt, oil. Different recipes say different types of wine or different types of oil, and many of them have different toppings. I’m a glaze kind of girl!
I started with this recipe for proportion, and I’m willing to bet that there’s another recipe out there that looks exactly like this, but there’s only so many ways to make these. I hope you like them as much as I do!
Glazed Port Wine Biscuits
Makes 3 and a half dozen
- 1 cup port wine
- 1 cup olive oil
- 1 cup sugar
- 5 cups of flour, all purpose or white whole wheat, or a combination of both
- 4 tsp baking powder
- pinch of salt
- Pre-heat oven to 350F. Lightly grease a cookie sheet; alternately, line with parchment paper or a silpat.
- In a large bowl, mix the wet ingredients (including sugar). In a separate bowl, mix the dry and run a whisk through them to “sift.”
- Mix dry into wet and combine.
- Using about a (generous) tablespoon of dough, form into a ball; lightly flatten and put on cookie sheet (dough will not spread when baked- use your judgment on what you want them to look like when done).
- Bake about 15 minutes. Remove to cooling racks.
- 1 cup powdered sugar, sifted
- a drizzle of wine
- a drizzle of non-dairy milk (or water)
- Mix wine into sugar, beating with a fork or wire whisk. Sugar will clump; add milk to thin out to a thick, syrupy consistency.
- Drizzle glaze on cooled biscuits. Allow glaze to harden before putting biscuits away.