These are the cookies mentioned in my previous post, which were part of my dessert table at the Sterling Ultimate Host competition. Because they are nice and dense, they are the cookies that I was least worried about breaking into pieces as I traveled from Las Vegas to New York .
The texture of these cookies reminds me a bit of biscotti, but not quite as crisp, and they are perfect for someone who wants just a little something sweet for nibbling. In addition to making these using chardonnay or sauvignon blanc, mentioned below, you could also use a sweeter riesling or even a marsala.
Here are my extra tips for making this dessert table delights:
- These cookies travel very well, so they would be perfect for shipping.
- If you find that your dough is too sticky to roll, I would suggest chilling it for an hour, which should make it easier to roll. You can also lightly flour your hands to prevent sticking.
- If you cannot find anise extract, or if you don’t like the anise flavor, feel free to use vanilla or almond extracts instead.
- Store these cookies in an airtight container for up to two weeks. You can also freeze these cookies, tightly wrapped, for up to one month.
Sparkly Sterling White Wine Cookies
Makes about 5 dozen cookies
1 1/4 cups sugar
Zest of one orange
3/4 cup safflower or canola oil
2 teaspoons anise extract
1/2 cup sauvignon blanc or chardonnay
4 1/4 cups flour
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup mini chocolate chips
1/2 cup coarse sugar for rolling the cookies
Preheat the oven to 350F degrees and place two oven racks in the upper and lower thirds positions. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs at medium speed until light and fluffy, 1 minutes. With the mixer still running, gradually add the sugar. Mix in the orange zest, and beat for 1 minute more. Add the canola oil and anise extract, beating until well combined, and then mix in the wine.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Mix in the mini chocolate chips.
Place the coarse sugar in a shallow bowl. Shape the cookie dough into 1-inch balls, then roll the balls in the sugar to coat. Place the balls on the prepared cookie sheets, spacing 2 inches apart.
Bake the cookies until they are lightly browned, 15-18 minutes, rotating positions of the baking sheets halfway through the baking process. Allow the cookies to cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.