While you're reading this post, I will be in Rome for a book exhibition, an "excuse" to finally see again many friends who come from all over Italy. Take a school trip, add a food and wine tour, add a package tour with thousand forced stops, add a shopaholic meeting and you still can't fully grasp the spirit of this reunion. And then I'll take some food tour (I have to), and I'll finally meet some fellow food bloggers live, but I'll tell you everything when I'll come back.
But, since "we're not here to comb the dolls" (a roman saying that means "we're not here to bake cookies"… even if we're here to bake cookies), in this post I try to satisfy with a single recipe those who are looking for simple and light breakfast cookies and those who are looking for a gourmet cookie gift for Christmas (and you can give them even to your lactose intolerant friends. Home-made really is better), perhaps along with a nice bottle of passito wine. I guarantee you, these cookies are fantastic dunked in milk and in wine … a miracle!
WINE DOUGHNUT COOKIES
Ingredients (for 100-120 doughnut cookies)
* a glass of sugar (plus extra sugar to sprinkle over cookies)
* a glass of extra-virgin olive oil (a delicate one)
* a glass of white wine
* all purpose flour (all the flour the dough will take (I used 6 and a half glasses)
* 15 g baking powder
* grated peel of a lemon
Pour sugar, oil and wine in a bowl and stir briefly. Add the grated lemon peel and begin to incorporate the flour, little by little, using a wooden spoon. After the first glass of flour, add the baking powder, then continue adding flour until the dough is smooth and plastic, as to let you roll it in small sausages (I added 6 glasses of flour and a half to get to the right spot). Cover the bowl with a towel and let it rest for 10 minutes.
Pre-heat the oven to 356°F (180°C).
Take small amounts of dough (about a walnut), roll them in the shape of small sausages and then close them to form a doughnut; roll them in sugar, then place them well spaced on a nonstick baking pan (or a regular baking pan lined with parchment paper).
Bake in preheated oven for about 10 to 15 minutes; remove them from the oven as soon as they get a slight golden color on the top. Let them cool down and store them in a tin box.