1/2 c. butter
1 c. brown sugar
1 egg, well beaten
2 tbsp. red wine
2 c. flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 c. finely chopped almonds

Cream butter with brown sugar until light and fluffy, then add about half of the egg and all wine; mix well. Sift together flour, baking soda and spices and add to mixture. Work it in well until blended together. Add almonds and stir to mix well. Form dough into a ball, wrap in plastic, and let rest in refrigerator for several hours.

Roll out dough on a floured baking board about 1/4 inch thickness and cut out with a cookie cutter or small glass dipped in flour between cookies. Brush with remaining beaten egg. Place on a cookie sheet and bake in a 375 degree oven about 8 minutes. Remove and cool on a rack.