Vegan Sweet Wine Biscuits with Sesame

10 Dec

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I am definitely not a cookie snob. I love a good old fashioned simple chocolate chip cookie. But sometimes times call for a more adult cookie. This cookie fits that bill. These are delicious and not too sweet, with an intriguing purple hue, subtle wine flavor and irresistible sesame crunch. I served these at a professional gathering alongside clementines, warm cider, goat cheese, and crackers and they added a unique elegance to the whole event.

This recipe is from Vegan Cookies Invade your Cookie Jar by Moskowitz and Romero, a must-read for cookie lovers vegan and non-vegan alike.

1/2 cup sweet port wine
1/2 cup extra virgin olive oil
3/4 cup sugar
1/2 teaspoon finely grated lemon zest
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup white sesame seeds, for rolling

Preheat oven to 350oF. Line two medium-size baking sheets with parchment paper.

In a large bowl, whisk together port wine, oil, sugar, and lemon zest until thick. Sift in the flour, baking soda, and salt. Mix until the dry ingredients are completely moistened and a thick dough forms. If the dough is too sticky, cover it with plastic wrap and let it chill in the refrigerator for at least 1 hour. The dough will be a nice purple/pink color.

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When ready to bake the cookies, pour the sesame seeds into a shallow bowl. Scoop chilled dough into generous teaspoons, roll it into balls with lightly moistened hands, drop the balls into the sesame seeds, and roll to coat.

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Place the dough balls on the baking sheets about 2 inches apart, and bake for 12 to 14 minutes until the edges are browned. Using a spatula, transfer the cookies to wire racks to cool. Store in a tightly covered container.

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