Chef Gerald Gass developed this recipe to pair with our wines. These addictive, sweet and savory Olio Nuovo cookies bring out the peppery notes in our reds and also pair beautifully with our Rosebud Rosé. We served them at the Ferry Building one night and got multiple requests for the recipe, so here you go!
PEPPERED OLIO NUOVO COOKIES
2 C. unbleached all-purpose flour1 C. sugar1/2 tsp. baking soda3/4 C. McEvoy Ranch Olio Nuovo
1 tsp. apple cider vinegar1 tsp. brandy1 1/2 tsp. freshly ground course black pepper
Preheat the oven to 350°F. Line two large baking sheets with parchment or silicone baking mats.
Sift together the flour, sugar, pepper and baking soda in a medium bowl. In a small bowl, stir together the oil, vinegar and brandy. Add the wet ingredients to the dry ingredients. Stir until the mixture comes together in a uniform mass. Using your hands, roll the dough into balls, 3/4" to 1" in diameter, and place them on the prepared baking sheets, spacing them two inches apart.
Bake the cookies one sheet at a time until cooked through and very lightly browned, about 17 minutes.
Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to three days.