In a medium bowl, using a spoon, combine white wine, sugar, salt, oil, and baking powder. Add flour a little bit at a time. Start mixing with your hands and keep adding as much flour as it is needed to obtain a soft, wet dough that’s not too sticky. Form a ball, and let rest, covered, for 10 minutes.
Heat oven to 180 C/360 F. Line a couple of baking sheets with parchment paper.
Shape cookies by breaking off a small piece. Roll it into a 1-inch thick rope, about 6-7 inches long. Bring the ends together to form a ring shape. Dip cookies in sugar and place them on the prepared sheets. Bake for approximately 15-20 minutes or until golden in color.
Store these cookies in a sealed container and they'll keep for about 10 days.
Recipe by Very EATalian