For July 4th consider olive oil and rosemary savories. Olive oil remains unusual in sweet baked goods, but the flavor of extra virgin olive oil is a powerful and welcome addition to sweet and savory cookies, the type that are best nibbled with a glass of sweet wine. This recipe is from Mark Bittman, of The New York Times.
Olive Oil and Rosemary Savories
4 dozen cookies
2 1/2 cups flour
1/2 teaspoon baking powder
Pinch salt
1/8 teaspoon black pepper
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
3/4 cup sugar
2 eggs
1/2 cup extra virgin olive oil, plus a little for cookie sheet
3/4 cup, or a little more, dry red wine
Preheat the oven to 375F. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool 2 minutes, then remove the cookies to a rack to cool further.