Olive Oil and Rosemary Savories

For July 4th consider olive oil and rosemary savories. Olive oil remains unusual in sweet baked goods, but the flavor of extra virgin olive oil is a powerful and welcome addition to sweet and savory cookies, the type that are best nibbled with a glass of sweet wine. This recipe is from Mark Bittman, of The New York Times.

Olive Oil and Rosemary Savories
4 dozen cookies
2 1/2 cups flour
1/2 teaspoon baking powder
Pinch salt
1/8 teaspoon black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup extra virgin olive oil, plus a little for cookie sheet
3/4 cup, or a little more, dry red wine

Preheat the oven to 375F. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.

Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool 2 minutes, then remove the cookies to a rack to cool further.