Our Head Chef Gerald Gass developed this recipe to pair with our three wines for our first wine club pick-up event on Sunday. These addictive, sweet and savory cookies bring out the peppery notes in our reds and also pair beautifully with our Rosebud, Rosé of Pinot noir.
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 pepperPreheat 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.