Thanks so much Joanne!
Ingredients:
- 4-5 cups of flour
- 6 eggs
- 1/2 cup sugar
- 1/2 pound of butter melted and cooled
- 3 1/2 tsp baking powder
Honey Mixture:
- 2 cups honey
- 2 tbsp apple jelly
- 1/2 cup white wine or pink Catawba
- Bring to a boil and then shut it off
Directions:
- Beat eggs, add sugar and mix well. Then add the melted butter and mix well.
- Add flour and baking powder to mixture slowly, mixing well by hand and with a wooden spoon until soft to roll like a pie crust. Roll out on counter top or wooden board. Cut into strips. Using the tines of a fork, press the long edges of each strip, and make one loop to look like a bow.
- Deep fry until golden brown, remove and drain on paper towels.
- Then place cookie strips in the honey mixture (from above) and put in a crock by layers. Sprinkle each layer with cinnamon and chopped walnuts. Cover the crock with a dish and aluminum foil, place in a cool dark place for at least 2 weeks.
Between The Dashes 
This is an interesting sounding recipe. Do you leave them in the crock for 2 weeks before eating? Or will the cookies keep for up to 2 weeks?
I’m sure your family is happy to have you saving the family history and food.
LikeLike
According to my husband and Sister in law, You are supposed to let the cookies stay in the crock pot 2 weeks before eating them. This gives you the best taste from the honey mixture cinnamon and nuts. But my sister in law says they always snuck some beforehand.
LikeLiked by 1 person
If you use a redder wine, which our Mom did, after two weeks you could break the cookie and see how deep the mixture had soaked into the cookie.
LikeLiked by 1 person