Vegan Olive Oil and Wine Cookies

Preheat oven to 350 F. Line two cookie sheets with parchment paper and put ¼ to ½ cup extra sugar in a shallow dish for dredging.

Whisk dry ingredients (except extra sugar reserved for dredging) together in the bowl of an electric mixer with whisk attachment on low (20%) speed.

With mixer running, drizzle in olive oil very slowly, so it incorporates and forms coarse crumbs.

Combine wine and vanilla in a small bowl or cup and switch mixer to paddle attachment. Drizzle wine mixture in slowly with mixer on low speed, then increase speed to about 40% until dough forms a single mass that appears smooth. The dough will act more like bread or pizza dough than a typical (e.g., chocolate chip) cookie dough, with the mixer getting louder and “working harder” as the dough comes together. Don’t leave the mixer alone, as it may shift on the counter top.

Break off 1 to 2 tablespoon bits of dough (just larger than a cherry). Roll into balls, then roll balls into 2 to 3 inch long logs between your palms. Hold about a third of the length of the log up the ends with each hand and roll between your fingertips to form narrow ends. See related blog post for photos. The center should be more plump and the cookie about 4 inches in length. Roll the shaped cookie in sugar to coat, then place on the cookie sheet. Once you’ve formed half the dough into cookies, bake the first tray in the bottom third of the oven for 20 to 22 minutes, rotating halfway through the baking time, so the front is in back. While cookies bake, form the second sheet as you did the first.

When done, cookies will be slightly browned on the narrow ends and on the bottom. Cool completely before serving, so they have a chance to firm up. Store at room temperature in an airtight container for up to 5 days. Aside from wine, they’re excellent for a weekend breakfast or afternoon treat with coffee or tea.

Notes:
1. Adapted from Dorie Greenspan’s interpretation of the same French cookie, in her book Baking Chez Moi.
2. Recipe makes 30 cookies.
3. The flavor and texture of the cookies change over time. When fresh, the centers are moist and nearly cake-like. As they “age”, the interior dries and the pronounced flavor of the olive oil mellows. Try them at every stage and see how you like them best.