This recipe article was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Cookies With Wine

FOR MRS. K. G. HOLLER, 935 Redfern av., one recipe for cookies made with wine came from both Mrs. Cora Noe of Rittman and Gretta Hall, 113 State st. W, in Barberton. Their recipes–of which I’ll keep one–read:

Chop 3/4 cup walnuts and 3/4 cup raisins, and combine with 1/4 cup Muscatel wine.

Cream until fluffy: 3/4 cup shortening (part butter for flavor), 1 1/2 cups sugar (half brown, again for flavor) and 1 teaspoon vanilla. Blend in with 2 beaten eggs, then stir in 1 cup of canned pumpkin.

Here the mixture may curdle somewhat, but Mrs. Noe says not to panic.

Sift together: 2 1/2 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/4 teaspoon ginger. Add dry ingredients to creamed mixture. Add walnuts and raisins, mixing to a moderately stiff dough.

Drop from teaspoon in mounds onto lighted greased baking sheet. Bake at 375 degrees for 15-18 minutes. Remove to wire racks and when slightly cool spread cookie tops with this wine glaze:

Cream until smooth: 2 tablespoons soft butter, 1 1/2 cups sifted powdered sugar and 2 tablespoons Muscatel wine. Spread onto cookies. Cool thoroughly before storing, with waxed paper between each layer of goodies.