Vegan Sweet Wine Biscuits with Sesame

10 Dec


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.


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.


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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