My grandmother did not speak English very well, but she knew the language of great food. These cookies are crisp and best eaten after being dunked in wine.—Julia Meyers, Scottsdale, Arizona
- 1-1/4 cups sugar, divided
- 1 cup canola oil
- 1 cup white wine or dry red wine
- 2 teaspoons aniseed, crushed
- Dash salt
- 4 to 4-1/2 cups all-purpose flour
- In a large bowl, whisk 1 cup sugar, oil, wine, aniseed and salt until blended. Gradually stir in enough flour to form a soft dough. Cover; let rest 1 hour.
- Preheat oven to 350°. Shape level tablespoons of dough into 6-in. ropes. Shape each into a ring, pinching ends together to seal. Dip tops of cookies into remaining sugar. Place 1 in. apart on greased baking sheets.
- Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Anise & Wine Cookies in Cookies & Candies Bookazine 2014, p52
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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