These Italian anise-studded wine cookies are my favourite way to use up any leftover wine. As simple as these cookies are and as short as the ingredient list is, here are a few variations: some people prefer using sparkling wine to white wine, others will use red wine which will result in darker cookies. Opinions are divided over whether a neutral vegetable oil is better or olive oil should be used. I stick with the advice I got in Italy and use vegetable oil for its neutral flavour. Also, the anise seeds are optional but I love the cookies with them. That being said, some people prefer to use fennel seeds in place of the anise seeds.

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