Ingredients Jump to Instructions ↓

  1. Wine Cookies

  2. 3 cups all-purpose flour

  3. 1/2 teaspoon salt

  4. 2 medium eggs

  5. 1/4 cup corn oil

  6. 3/4 cup white Zinfandel

  7. 12 ounces honey

  8. 12 ounces light corn syrup

  9. 16 ounces Chianti

  10. In a bowl, mix flourand salt. In another bowl, mix eggs and oil.

  11. Add liquid to dry ingredients, and then start adding the wine slowly

  12. while mixing, until the dough feels smooth and isn't sticking to

  13. the bowl too much.

  14. Take the dough out of the bowl and knead until it stretches several

  15. inches when you pull a piece, without breaking. Cover dough with

  16. a towel and let rest for a while.

  17. To make the syrup: combine glaze ingredients and let simmer for half an hour or an hour until the syrup, when let drip from a spoon

  18. onto a plate (or your counter) is the consistency of corn syrup.

  19. Lightly flour a counter top. Pinch off a piece of dough (about the

  20. size of a dinner roll) and flatten it a bit. Roll out until very,

  21. very thin, almost transparent (like strudel dough). With a

  22. crinkly-edged pastry cutter, cut into strips a little less than an

  23. inch wide and four to six inches long. Tie each strip into a knot

  24. with a little dough sticking out on each side.

  25. Heat corn oil to 350 degrees F. Fry three or four stickies at a

  26. time - be sure not to crowd them. When they are lightly browned,

  27. drain on a rack.

  28. Finally, put several cookies in a colander or sieve and ladle glaze

  29. over them. You can also leave them unglazed and sprinkle with

  30. powdered sugar.


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