Red Wine Cookies
For my red wine cookies I take
- A recipe for ordinary butter cookies, but with a little less sugar, because most recipes are too sweet for me.
- To the dough I pour as much red wine as possible, until the dough is so fluid that it can still be called and used as dough. If it gets too liquid, you can make it firmer again with flour.
- Then a few drops of sunflower oil, because through the wine, the fat of the original recipe is indeed proportionately diluted.
- If you still have natural colorings such as beetroot extract, you can add that to make sure the cookies also look nicely red with wine.
- Bake the cookies as long as usual.
- Super delicious in the Advent season. In addition, put mulled wine candies in the bowl, looks great and tastes delicious.
- The recipe is especially for people who are too sweet and too fatty for normal butter cookies. The red wine cookies are also harder and crisper.
Maybe someone will try it.
