The light white wine cookies without milk and butter have a fine taste different from all other cookies. They are not suitable for dipping in milk for breakfast but can be offered with good coffee, a cup of tea, and even a glass of wine, especially for a snack or after dinner.
- Rest time: 2 Hours
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 4 3/4 cups Flour
- 1 cup Sugar
- Fine salt (A pinch)
- 2/3 cup White wine
- 2/3 cup Peanut oil
- Egg (1)
- 2 tsp Baking powder
- 1 packet Vanillin
Tools
- Cutting board
- Knife
- Plate
Preparation
Put the dry ingredients: flour, sugar, salt, baking powder, and vanillin in a large bowl and mix well.
Make a hole in the center like a well and pour in the liquids: white wine, egg, and oil.
Knead with your hands until you get a compact and homogeneous dough.
Place the wine cookie dough in the refrigerator to cool and firm up for two hours.
Prepare the floured cutting board on the table or a kitchen counter and flour it.
Take some dough and stretch it into strips like when making gnocchi.
Cut the strips with the knife to a length of about five inches and form the cookies as shown in the image.
Pour two tablespoons of sugar onto a plate and dip the cookies, covering well on all sides.
Place on the baking sheet covered with parchment paper and bake at 350°F for about twenty minutes.
Serve the light white wine cookies after they have cooled, even with a nice glass of wine.
Light White Wine Cookies Without Milk and Butter
The light white wine cookies are fragrant and do not harden. They can however be stored for the entire week. Although they are made with wine, it is not very noticeable.
They might therefore also be liked by children. Only adults are permitted to dip them in wine.
Finally, the egg can be excluded from the recipe for those with intolerances.
This is a recipe of ancient tradition finally rediscovered.
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