Ingredients
- 2 tablespoons All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Ground Cinnamon
- 1/2 tablespoon Ground Ginger
- 1/2 tablespoon Nutmeg ground
- 1 cup Brown Sugar
- 4 ounces Hazelnuts, toasted and chopped
- 3 ounces Dried Currants
- 1/2 cup Butter or Margarine
- 2 Eggs lightly beaten
- 1/2 cup Red Wine
- 1 Egg Whites lightly beaten
Directions
In a 4-quart bowl, mix the flour, baking soda, cream of tartar, cinnamon, ground ginger, ground nutmeg, brown sugar, and chopped nuts. Cut in the 1/2 cup of butter. Add the lightly beaten eggs and the red wine. Knead the mixture together and form into a roll two inches thick. Wrap in wax paper and refrigerate overnight. Cut into 1/8 slices with s sharp knife, and brush with beaten egg white. Bake on a greased cookie sheet at 400 degrees for 10-12 minutes until golden brown. Remove with a spatula and place on a rack to cool. Makes approximately 3 dozen cookies.
