Cream butter and sugar; add egg yolks and beat until light.
Add sifted dry ingredients alternately with wine and mix well.
Roll out thin on floured board and cut with 2-inch cookie cutter.
Place on ungreased cookie sheets, brush with slightly beaten egg white, and sprinkle with nuts.
Bake in preheated slow oven (325°F.) for 8 to 10 minutes.