I made these in January 2017. Here is what I had to say back then.

Olive Oil and Wine cookies from Baking Chez Moi (page 315). Dorie says these are from the Languedoc-Roussillon region in the south of France, a non-butter region. The cookies are usually made with Muscat de Rivesaltes but I just used what white wine I had on hand. It is an unusual dough that Dorie calls sponge-like. I thought they were a little tricky to roll and keep the dough together. Dorie says they are great with coffee or tea and great for dunking.

My notes in the book state: “okay, not my favorite cookie” and “Didn’t stop me from eating them”. I never let a cookie go to waste. To see what others thought head over to Tuesdays with Dorie.