Baking with olive oil creates cookies that are more cake-like in texture, but with a crisp outside. Just make sure you use a good, flavorful olive oil.
2 1/2 C white whole wheat flour
1/2 t baking powder
Pinch pink Himalaya salt
1 C organic granulated sugar
1/2 C olive oil, plus a little for baking stone
1/2 C dry red wine
1 T aniseed
Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix plus aniseeds into the dry one, just until well combined; if the mixture is too stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly baking stone and back for 15 minutes, or until lightly browned. Cool a couple of minutes, then remove the cookies to a rack to cool further. Dust with powdered sugar before serving.