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CARTELLATE

Italian Wine Cookies

4 lbs. Flour  2 Tbs. Cinnamon
8 oz. Salad Oil 1 Tbs. Salt
½ Cup Sugar 32 oz. Warm White Wine

Sprinkle cinnamon in flour. Blend in oil, salt and sugar. Add warm wine slowly until firm dough is formed. Knead well. Wrap in saran wrap to keep from drying out. Form rosettes by putting small pieces of dough through a pasta machine roller until smooth and thin. (like noodle dough). Cut with pastry wheel in 1-in. strips. Pinch the strips together at about 1/2-inch intervals and wind into a concentric circle to form rosettes. Set on tea towel after formed to dry a little.

Fry rosettes in hot salad oil until golden, and drain on paper towels. Mix vino cotto and honey (½ & ½ in a saucepan) and heat it until simmering. Dip the fried cartelatte in this syrup. Sprinkle with colored candies.

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