Ingredients
* 200g sugar (about 1 cup)
* Pinch of salt
* 100ml white wine (about 1/2 cup)
* 100ml sunflower oil (or olive oil/extra virgin olive oil) (about 1/2 cup)
* 1 packet lievito paneangeli (or 2 tsp baking powder)
* 1 packet vanillina (or 2 tsp vanilla extract)
* 400g flour (about 3 cups)
* Additional sugar for dipping
Instructions
1. **Combine Liquids:** In a bowl, whisk together the oil, sugar, salt, and vanilla until the sugar dissolves.
2. **Prepare Dry Ingredients:** Sift the flour and baking powder together.
3. **Make the Dough:** Gradually add the dry ingredients to the wet ingredients, whisking until it thickens. Then, switch to a spatula to finish incorporating the flour until you have a smooth, thick dough.
4. **Rest:** Cover the dough and let it rest for 30 minutes.
5. **Preheat Oven:** Preheat your oven to 350°F (175°C).
6. **Shape Cookies:** * Lightly flour your work surface and hands. * Take small pieces of dough and roll them into ropes about 1/2 inch thick. * Cut the ropes into 2-inch pieces. * Shape each piece into a small oval or circle and place them on a baking sheet lined with parchment paper, leaving some space between them.
7. **Bake:** Bake for 18-22 minutes, or until the cookies are golden brown.
8. **Cool:** Let the cookies cool completely on a wire rack before storing.
**Tips:**
* Use a scale for the most accurate measurements, especially for the flour.
* If the dough is too sticky, add a little more flour, but don't overdo it. The dough should be soft.
* You can substitute some of the white wine with anisette liqueur for an extra flavor dimension.
* Don't overbake the cookies; they should remain soft.
**Enjoy!** These delightful Italian cookies are perfect for any occasion. Let me know if you have any more questions or recipe requests!
