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Purchased from Bowers Estate in Fort Worth, Texas in 1994. Dated 1957. I made this one thinking it would be really good. I wasn’t impressed but my sister and my bowling team loved it.
- 2-1/2 cups flour
- 2-1/2 teaspoon baking powder
- 1-teaspoon salt
- 2 large eggs
- 1-cup Sugar
- 1/2 cup dry wine
- 1/4-cup olive oil
- 1/2-teaspoon vanilla extract
- Preheat oven to 375.
- Grease two large baking sheets.
- Combine flour, baking powder, and salt.
- In a large bowl beat the eggs and 1/2 cup of the Sugar until well blended.
- Beat in 1/4-cup wine, oil and vanilla.
- Stir in the dry ingredients.
- Divide the dough into 6 pieces and cut each one into 8 pieces.
- Roll each piece between your palms into a 4-inch log and shape it into a ring, pinching the edges together to seal. Place the remaining 1/2-cup Sugar and remaining 1/4-cup wine in two small bowls.
- Dip one side of each cookie first in the wine, then in the Sugar.
- Place the cookies Sugar side up 1 inch apart on the baking sheets.
- Bake for 18 – 20 minutes or until golden brown.
- Transfer to wire racks to cool.