Home Cooking 3

How I can re-use batch of not-so-great olive oil cookies

suby | Jan 29, 2010 12:16 PM

I made Mark Bittman's olive oil cookies last night, and they didn't come out well. It was very strange recipe, involving olive oil, red wine, rosemary and a small amt. of sugar. The cookies look awful (purplish, lumpy, about the size of an Oreo) and have the consistency of a dense biscuit. They are OK, but not great and right between savory and sweet. I can't figure out to fix them. Parmesan might help, but so might some powdered sugar. I don't want to throw out the whole batch ... any ideas on how I can give them a second life?


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