Black Pepper Cookies (wine cookies)

 Black pepper cookies or wine cookie had originated south of Rome in an area called Ciociaria.  These wine cookies have a long history of being passed down through generations  Ciociaria had annual food fairs that would showcase them there. They would celebrate patron saints with music and feast.

My grandma Victoria Ferraro Colenzo was born in from Rome, Italy. My mom's side of the family, all came from Bari, Italy. They both carried on a traditional wine cookie that we called black pepper cookies.

 The basics of the recipe below is a little cookie made with white wine, no sugar and is like a peppery bread stick. My mom kept them around all the time. I love to make a double batch, they freeze well and don't tell anyone but they taste great right from the freezer!

Author: Claudia Lamascolo

Black Pepper Cookies

ingredients:

instructions:

Use equal amounts of vegetable canola or combination with olive oil 

 white wine(Chablis or pinot grigio) heated together until warm .....

(approximately  1 - 1/4 cups total of each)

about 4 cups of flour (extra needed for rolling out later)

add of 1/2 teaspoon black pepper or more to taste if you like spicy add more,

1 to 2 teaspoons of anise seeds

1/2  teaspoon salt

Mix all together until ball forms and not sticky, add more flour if necessary

roll and cut desired lengths in sticks or make circles, put on greased baking sheet and

Bake at 400 degree preheated oven, until  lightly browned.

In memory of the late Margaret Ann Fanelli Colenzo

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