Set aside a tablespoon of the sugar on a small plate.

In a medium bowl, combine the remaining 7 tablespoons (87 g) sugar, flour, baking powder, and salt. Drizzle the oil over the flour and mix with a fork until the dough is very clumpy. Add the wine and continue mixing with the fork. The dough will seem overly wet, but keep working until the flour has absorbed the liquid. Knead the dough on a clean work surface for about 2 minutes until smooth. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350°F. Place the shelf at the midway point in your oven. Line a baking sheet with parchment paper.

Take 1 tablespoon of the dough and roll it between the palms of your hands to form a ball. Place the ball of dough on your work surface and roll with your fingers until it is about 5 inches long. Form a circle by pressing together the 2 ends. Brush the cookie with olive oil and dip the top of the cookie into the reserved sugar to dust lightly. Place the cookies on the baking sheet, spacing them about 1 1/2-inches apart. Continue in the same manner until you have formed all of the cookies.

Bake for 20 to 25 minutes until the edges have begun to brown. Remove the cookies from the baking sheet and carefully transfer them to a cooling rack. Let cool completely before serving. The cookies can be stored in an airtight container for up to 7 days.