Mulled Wine Cookie Recipe from 'Crazy About Cookies'

Krystina Castella has written a NEW creative cookbook called Crazy About Cookies with more than 350 recipes, and you'll be inspired by all the thoughtful recipes such as:
- Banana Oatmeal Cookies 
- Mulled Wine Cookies (perfect for the Autumn Season)
- Gluten-Free Chocolate Chip Apricot Cookies 
- Fondant Snow Globe Cookies for the Christmas season, and as a Bonus:
- Templates for cookie constructions to help with some of the fun and unique design ideas

Here's the Mulled Wine Cookie Recipe - Enjoy! :-)
Mulled Wine Cookies 
Reprinted with permission of Crazy About Cookies, by Krystina Castella, copyright 2010, Sterling Publishing Co, Inc.
Type of cookie: Hand shaped 36 cookies
Cookies
2 cups red wine
1 teaspoon anise seeds, crushed
1⁄4 teaspoon ground cinnamon
1 cup sugar
1 cup vegetable oil
1 cup vegetable shortening
3 tablespoons baking powder
1 tablespoon anise extract
6 cups all-purpose flour

Wine Glaze
1 cup confectioners’ sugar, or more
if necessary
1⁄8 teaspoon ground cinnamon
5 tablespoons red wine, or more if
necessary
1⁄2 teaspoon anise extract

These cookies are based on the Spanish cookies called rosquillosde vino. The flavor varies drastically depending on the wine you
use. For a wine cookie tasting, try merlot, shiraz, cabernet, pinot
noir, and Chianti. For a pure wine flavor, omit the anise and
cinnamon.
1. Preheat the oven to 325°F. Line 2 cookie sheets with
parchment paper.
2. Put the red wine, anise seeds, and cinnamon in a
saucepan, and cook over medium-high heat until
reduced to 1 cup.
3. Combine wine reduction with the sugar, oil, shortening,
and baking powder in a large bowl. Add the anise
extract and mix well. Gradually add the flour, stirring
until incorporated; the dough will be dry.
4. On a floured work surface, roll a handful of dough into
a rope 1⁄3 inch thick. Cut into 4-inch lengths. Form each
length into a ring by making a loop and pinching both
ends. Transfer to the cookie sheets, placing the rings 2
inches apart. Bake for 14 to 16 minutes, until golden.
Transfer to a rack, and let cool for 10 minutes.
5. Make the wine glaze: Combine the confectioners’
sugar, cinnamon, red wine, and anise extract, adding
more sugar or wine until the mixture is of thin icing
consistency. Dip the cookies in glaze and let dry on a
cookie sheet.
Variation
Champagne Cookies: Replace the red wine in both the cookies and
the glaze with champagne.

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