Reviewed: Jan. 17, 2010

Wow! The house smelled really good while these were baking. I was skeptical of the recipe since it called for so few ingredients (plus it seemed like a lot of liquid for the amount of flour), but it came out great. I made 2/3 of a recipe. I wasn't sure what shape to make the cookies (a ring?), so I made a pinwheel like another reviewer did. I rolled the entire cookie in sugar, including the bottom, which I don't recommend doing. Definitely roll it in sugar, since it gives it the perfect amount of sweetness, but rolling the bottom in sugar makes it burn to the pan. The cookies don't spread at all. I made them pretty thick, about 1", so the inside was soft while the outside was crisp. I liked them this way, but next time I will make them 1/2" thick, as I wasn't 100% sure the inside was cooked all the way.

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MEDFORD63

Cooking Level: Intermediate

Reviewed: Dec. 15, 2009

I rolled mine in raw sugar crystals, so they ended up with a nice crunch to them. The wine flavor is not very strong, but added a hint of complexity to this plain, hard, crunchy biscuit.

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Kathy E-M

Cooking Level: Expert

Living In: South San Francisco, California, USA

Reviewed: Oct. 14, 2009

My guests said they were good... but I think they were being polite. Hard, dry and a 'blah' flavor. They're so easy to make and the color is so interesting - I just wish they tasted better.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

Reviewed: Aug. 5, 2009

I wanted to make these because my BF gets them from his aunt and gives them to me all the time. I followed the recipe to the T except used Chardonay, well they were soft, not curunchy at all, but still very yeasty, like a sweet bread taste, very good. Maybe it's red wine that makes them crunch? I will try again with the red wine.

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Bren

Reviewed: Jul. 13, 2009

Okay i loooooove wine so i had to try these! These are good but dont get your taste buds ready for a "cookie" think of a scone type baked good. Not too sweet but still great with a glass of wine :)

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

Reviewed: Apr. 19, 2009

I also had trouble being able to roll it out and make them into spirals the first time because they were so sticky. However, the second time I made the recipe, I made the full recipe instead of halving it, and I didn't have too much trouble with the rolling. These cookies taste divine - like sugared yeast cookies! =]

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daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

Reviewed: Jan. 25, 2009

Delicious! I used a hearty zinfandel and made the cookies a little larger than suggested (about 3 inches in diameter and 1 inch in height). The end result was more like a sweet bread than a cookie, which I absolutely loved...even fresh out of the oven! Great with coffee, but even better with the rest of my zin :)

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Eddie G

Reviewed: Jan. 4, 2009

I don't know what went wrong, but the dough was so sticky/oily, I could barely shape them on the cookie sheet. Went ahead and rolled them in turbinado sugar and baked. They puffed up when baked and didn't look "done" so I left in oven about 35 minutes and bottoms burned. Tops were edible, but I couldn't serve them. Really wanted these cookies to turn out.

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pinkie twinkie

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 25, 2008

Sorry, didn't care for these at all. I may have done something wrong, though I followed the recipe to the T. Even my Father, who seems to like everything, thought they were just "ok". Even threw out half the dough because I knew something just wasn't right.

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amy2444

Cooking Level: Expert

Living In: Scranton, Pennsylvania, USA

Reviewed: Dec. 10, 2008

This is a very good Italian cookie. I thought it wouldn't be sweet enough because there isn't much sugar in the recipe, but it did have a nice sweetness to it. I used a Chianti wine (very dry) and I rolled the cookies in turbinado (raw) sugar instead of granulated sugar. My cookies were slightly purple before cooking. Then they turned a nice golden brown while they were baking. The taste reminds me of a really good sweet bread. This is a very unique cookie and I'm glad I tried it!

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Lillian

Cooking Level: Expert

Living In: Long Island, New York, USA

Reviewed: Nov. 20, 2008

Very tasty!!! Strange, but good. I love wine, so that's probably why I like these so much. I think it's important to remember when you cook with wine, you should use a tasty, quality wine. Otherwise the end result will not be good.

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liann

Reviewed: Oct. 19, 2008

Okay, I really like these cookies, which is different bc I'm not a big crispy cookie fan. However, I really don't like stuff that is way too sweet and these really aren't. I love how cute they are too. I'm not sure I did it correctly since the other photos don't look like mine, but I rolled the dough then rolled into little pinwheel shapes. I baked for 20 min, not 25, which was perfect for my oven. They turn out very cute, very small, and very delicious. I have to agree with another reviewer who said that rolling in the sugar is important--gives just the right amount of sweetness. I also like the hint of wine flavor. All, in all, a nice little cookie that's perfect with tea. A great way to use up the rest of my red wine! Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 8, 2007

Fantastic... Just remember to coat the sugar on both sides... for extra crunchiness, make it thinner...

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kennytan56

Reviewed: Jul. 14, 2007

I guess because I'm not Italian that I didn't like these cookies. The taste of the red wine was very over powering and yet the cookie itself is bland for my taste. This reminded me of the beer bread recipe I have, but the beer bread, I think, is better.

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Anna the Baker

Cooking Level: Intermediate

Reviewed: Apr. 12, 2007

The easiest cookie recipe ever. Although to improve the flavor slightly I added about a teaspoon of vanilla and a half of a lemon peel chopped finely. Half the batch I coated with regular sugar like the recipe suggested, the other half I added a little color and coated them with small, round, colored sprinkles.

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Valerie

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: San Francisco, California, USA

Reviewed: Jul. 5, 2006

i wasnt sure if i was going to like these so i divided the mixture by 3 so i would only make a few. I had to add a bit more wine. They smelt like a bakery when cooking. They came out weird looking and very purple. They were a bit bland but quite sweet. i have never had wine cookies before so im not sure if thats how they were supposed to taste. i think ill have to eat a few more to see if i like them or not! by far the strangest cookies ive ever made!

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

Reviewed: Feb. 26, 2006

These were delicious. I made half the recipe because I wasn't sure I'd like them, but kept the amount of sugar the same. The one thing I did not do, however, is grease the pan, which I *strongly* recommend! They were impossible to get off the pan without breaking them. Even my children loved these mildly sweet, yeasty tasting cookies. I'll definitely make them again!

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ASHLEY_S

Cooking Level: Expert

Reviewed: Jul. 27, 2004

tasty, not too sweet EASIEST cookies i've ever made and different!

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BONNIEBOOSIS

Reviewed: Mar. 17, 2004

These are perfect! Anyone who says they're not a cookie doesn't know what a wine cookie is supposed to be. No, it's not a Chipsahoy, but it's an excellent wine cookie... easy and delicious!

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KAS42

Reviewed: Jan. 16, 2004

Strange purple color. Tastes like bread. I wouldn't call it a cookie.

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KIMMURRAY

Wine Cookies (Original Italian)

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