Making up for the previous post

[ap_aelfwine]

Since that was a bit beyond the pale, I thought I'd put up something that's (hopefully) more pleasant.

Olive Oil Drop cookies
(after Mark Bittman)

Makes 2 to 3 dozen.

Preheat oven to 375 degrees Fahrenheit (191 Celsius).

2 1/4 cups flour
½ teaspoon baking powder
pinch salt
8 tablespoons olive oil
½ cup sugar
1/4 teaspoon black pepper
1 teaspoon fresh rosemary or ½ teaspoon dried
1 teaspoon vanilla extract
1 egg
1/4 cup red wine

Combine flour, salt, baking powder, pepper, and rosemary in a small bowl. Beat olive oil and sugar together. Add vanilla and egg and beat together on low speed until well combined. Add half the flour mixture, beat together, add the red wine, beat together, then the rest of the flour mixture and beat together.

Result should be a soft batter that will drop from a spoon.

Drop in spoonfulls on greased baking sheets and bake for about ten minutes or until the edges are browned.

Comments

[carlanime.livejournal.com]

Mmmmm, that sounds so good.

[ap-aelfwine.livejournal.com]

Thanks!

I just hope it works--this is derived from my handwritten redaction (his original instructions were all about "change this from the butter drop cookie recipe") and it's a while since I've made them.

I'm thinking your flour and such ought to be fairly similar to ours, since we're on the same coast and it's probably all coming from somewhere in the middle of the continent, no? Hope I'm not wrong about that.

[carlanime.livejournal.com]

It should be. I'm a big "if the texture looks wrong, add stuff" spur of the moment baker, so I imagine it'll work out. :D

[ap-aelfwine.livejournal.com]

Ayup. I just hope they're not a disappointment.

Bittman suggested using light olive oil, I think, or maybe he was talking about regular mock-butter cookies rather than the ones with pepper and rosemary--I've always used extra virgin and thought it was fine.