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A Little Sweet Solace

So.  A cookie recipe. 

These were my grandmother's province.  She deep-fried them in an open pan on the stove, which, frankly, I’m scared to attempt.  The one time I made them with my mom, we used a Frybaby, which worked great.

It's only fair to tell you that the smell of the wine as it heats takes over the whole house and some dislike it.  Really, really a lot.

But then you mix it with the spices and knead the dough while it’s warm, and I found it one of my most soul-satisfying moments in a kitchen ever. 

Rose’s Wine Cookies

¾ cup canola or vegetable oil 
1 ¾ cups wine (any red table wine)
½ cup water
5 cups flour    
½ cup sugar     
1/8  teaspoon salt    
1 ½ teaspoons cloves
2 teaspoons cinnamon
2 teaspoons baking powder
Additional oil for frying

16 ounces honey
colored sprinkles

Mix the flour, sugar, salt, cloves, cinnamon and baking powder.

Combine the oil, wine, and water in a medium sauce pan.  Bring to a boil for 3 minutes.

Gradually add the hot liquids to the dry ingredients.

Knead until smooth.

Break off pieces of dough and roll into ropes, then cut ropes into pieces approximately into 1 to 1 ½ inches.

Place thumb into each piece, then roll to create an indentation. 

Heat oil to 375 degrees.  Fry in batches for 5 minutes or until cookies rise to the top.

Remove with a slotted spoon.

Warm honey in a large pot until thinned.  Add cookies to honey and stir.

Remove with slotted spoon and cover with colored sprinkles.