Monday, October 31, 2011

Olive Oil Cookies

I know, olive oil...cookies? It just sounds so wrong. But one of the Iron Chefs busted out some olive oil cake the other night, and I was intrigued enough to look it up. And all over the internet there are recipes, and there are ravings. Enough to, again, intrigue me.

When I found a New York Times recipe for these cookies, the mix of wine, sugar, rosemary and pepper was just too weird to pass up. Plus, I knew the Pepper Project would love anything that showcased kampot pepper, so I wanted to review it for them. And so, with the visiting Russian as my Sous Chef (who is down for anything involving wine), it was time to bake.

Don't go into these expecting "cookies," and you won't be disappointed. They're more scone-like, actually...sweeter than a biscuit, and not as crumbly or dry. The pepper gave an awesome spiciness every now and then, and the rosemary gives it an earthy, unusual flavor. I like them. The main problem is I don't know when I would make them, since they seem to go best with wine. Maybe as a savory dessert? An afternoon tea alternative? Cause I'm sure you guys are all about the afternoon tea...

Olive Oil Cookies
2.5 cups flour
1/2 tsp baking powder
small pinch of salt
heaping 1/8 tsp fresh ground kampot (or black) pepper
1/2 tsp dried rosemary, chopped
3/4 cup white sugar
2 eggs
1/2 cup olive oil (virgin or extra-virgin)
3/4 cup red wine

Heat oven to 375. Combine flour, baking powder, salt, pepper, rosemary and sugar. In medium small bowl, whisk together the eggs, oil and wine. Stir the oil mixture into dry ingredients, mixing lightly just until combined.

Spray or grease cooking sheet with olive oil. Drop batter by teaspoon onto sheet. Again, I don't recommend using a toaster oven for cookies, but some of us do what we have to. They really don't spread much, so you can fit quite a few on a tiny sheet.

Bake 12-15 minutes or until they begin to brown. Remove to a rack to cool.

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