- Alton Brown born (1962)
- 2 1/4 Cups all-purpose flour, plus more as needed
- 2 Teaspoons baking powder
- 1/4 Teaspoon salt
- 1 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon freshly grated nutmeg
- 1/8 Teaspoon ground black pepper
- 1/2 Cup chardonnay, or any other wine of your preference
- 1/2 Cup olive or vegetable oil
- 1/2 Cup plus 2 tablespoons granulated sugar
You’ve been baking cookies all year, but now it’s time to step up the game and make double, triple, or quadruple batches of all the family favorites. At some point, you may even find yourself in sugar overload. If that’s the case, bake a batch of these not-too-sweet Italian-style cookies for yourself and relax with a cup of coffee. My friend Cecilia made a version of these cookies for a food blogger cookie exchange. Hers were a lovely shade of brown. I made them with red zinfandel and they were a dark purple. They still tasted good, but I think I prefer them with white wine.
Preheat the oven to 350 degrees and place a rack in the center. Line 2 baking sheets with parchment paper.
In a large mixing bowl, combine the flour, baking powder, salt, ½ teaspoon of the cinnamon, the nutmeg, pepper, wine, oil, and ½ cup of sugar and mix with a spoon until blended. Finish mixing with your hands, kneading a little bit so that you have a thick dough. If the dough seems too dry, add a little water or milk; if it’s too loose, add a little more flour.
Mix the rest of the sugar and cinnamon together and sprinkle on top of the dough. Bake for 20 minutes, or until they appear dry. Let cool completely on a wire rack.