Rosemary Olive Oil Cookies, Delicate Blend
Yield: 6 Cookies
Rosemary Cookies

2.5 cups of flour
1 cup of sugar
2 eggs
1/8 teaspoon of black pepper
1 teaspoon ground rosemary
1/2 cup Chardonnay Wine
1/2 cup of Giangrandi Delicate Blend Extra Virgin Olive Oil

Preheat oven to 350o F. Mix all dry ingredients. Add eggs, wine, and olive oil. Mix until it’s an even cookie dough. Place cookie mix into a pastry bag (piping bag). Next, grease the surface of the baking tray, this prevents the cookies from sticking to the surface of the tray. Squeeze cookie mix through the pastry bag and form two inch round cookies. Leave 1/2 inch space between each cookie on the tray. Bake for 12 minutes at 350o F. Let cool and enjoy!