Italian Wine Cookies
|Soft butter/Margarine||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted all purpose flour||5 Cup (80 tbs)|
|Sweet marsala/Sherry||2⁄3 Cup (10.67 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
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.