TURDIDDRI (Wine Cookies)
Submitted by Charlene Misurelli, her Great Grandmother's Recipe
"Absolutely the best, flavourful cookies you ever tried!"
Note: This recipe utilizes the Improvised Low-Fat, No-Fry, Baked version
(With this one, you won't burn down the house!!)
See Charlene's cooking tips
|2 cups of Olive Oil
3/4 cups of Red Dry Wine (home made preferable)
1/4 cup of Water
1 tsp Vanilla
|1 tsp Cinnamon
1 dash of Salt
1/4 cup of Liquor (Optional, whatever is on hand,
Brandy, Whiskey, Rum, or a little of all 3)
4 to 4½ cups of Flour
Bring Oil and Wine to almost boiling point, then let cool slightly, add Vanilla and Liquor.
Mix into flour with the cinnamon and a dash of salt. Mix quickly and roll on back of fork to make ridges.
Make cookies about 2 1/2 inches long and roll to the size of your thumb.
Place on cookie sheet and bake in oven at 350 degrees
Farenheit for about 1 hour. Test cookies by cutting in half. If done, take out,
or leave in oven for 10 to 15 minutes more. Take off the cookie sheet and put them on brown paper
or paper towel for 12 to 14 hours to drain away the oil. Drizzle warm Honey on top of the cookies and then let
cool. Store cookies in glass or, plastic containers, they will keep for months on end.
(PS: My mother used to FRY these cookies, but nearly burned the kitchen down as the oil or lard they were
fried in would come up to a scum and boil over the pot. Baking takes longer, but they have less oil in them
and are much safer to make. She also used to put 2 eggs in, but 2 eggs is too many
and makes the cookies hard.)