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Wine Cookies

3 cups all-purpose flour
1/2 teaspoon salt
2 medium eggs
1/4 cup corn oil
3/4 cup white Zinfandel

12 ounces honey
12 ounces light corn syrup
16 ounces Chianti

In a bowl, mix flourand salt. In another bowl, mix eggs and oil.
Add liquid to dry ingredients, and then start adding the wine slowly
while mixing, until the dough feels smooth and isn't sticking to
the bowl too much.

Take the dough out of the bowl and knead until it stretches several
inches when you pull a piece, without breaking. Cover dough with
a towel and let rest for a while.

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

Lightly flour a counter top. Pinch off a piece of dough (about the
size of a dinner roll) and flatten it a bit. Roll out until very,
very thin, almost transparent (like strudel dough). With a
crinkly-edged pastry cutter, cut into strips a little less than an
inch wide and four to six inches long. Tie each strip into a knot
with a little dough sticking out on each side.

Heat corn oil to 350 degrees F. Fry three or four stickies at a
time - be sure not to crowd them. When they are lightly browned,
drain on a rack.

Finally, put several cookies in a colander or sieve and ladle glaze
over them. You can also leave them unglazed and sprinkle with
powdered sugar.


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