Ring Biscuits with Wine and Fennel SeedsI knew these as a far-away memory. Someone at some time made cookies colored purple from red wine, in a somewhat relaxed presentation, and I was intrigued, even at a young and naïve age. Today, I have an open bottle of red wine, but no eggs left in my fridge, yet I can indeed make these cookies: my essentials are equal quantities of sugar, wine, and olive oil.

The recipe for “Ring Biscuits with Wine and Fennel Seeds,” from Rachel Eats, shows me how easy this is. Allow me to “translate” the quantities of this recipe, to make 20 cookies:

1/2 cup sugar
1/2 cup wine
1/2 cup extra-virgin olive oil
pinch salt
1 tsp. fennel seeds
all-purpose flour (for dusting the board)
sparkling sugar for finishing

Her recipe is adorable as it explains the idea of “quantobasta” in her Italian kitchen. This is the concept that pre-dates any written recipes: you’re using your hands and adding however much is enough.

The oily dough rests for an hour. No stress here.

Again, with your hands, you roll the dough into 3-4-inch logs, make a ring, then dip into some nice sparkling sugar. These bake at 350 degrees F for 25-30 minutes. After that, turn off the oven and leave the cookies in there for a while, partially opening the oven door. The cookies will harden as they should, this way.

The victory is in the crisp cookies, for dunking or not. Young and old will enjoy these. The fennel seeds, I admit, are right on. And the sparkling sugar will help you make friends.

PREP TIME: enjoy the pleasure of relaxing with the most stress-free of cookies
fennel seeds, red wine, sugar: all will speak to you

Next time, I want to cook the “Paella-Stuffed Squash,” from the October 2015 issue of Every Day with Rachael Ray, along with the “Five-Spice Red Cabbage Salad,” from the October/November 2015 issue of Fine Cooking. Come back to my site next week, to see my meal.