1 c. shortening
1/2 c. sugar
Pinch of salt
2 egg yolks
4 full tbsp. sweet red wine
2 1/2 c. flour

TOPPING:

Egg white, beaten until frothy
Cinnamon mixed with sugar
Ground almonds

FILLING:

Red raspberry or apricot jam

Cream sugar and shortening. Add remaining ingredients, mixing thoroughly. Beat egg white in a small bowl or tea cup; in another put ground almonds, cinnamon, and sugar mixture. Take small portion of dough (smaller than walnut-size), roll into ball, flatten between fingers. Dip one side into egg white, then into topping mixture. As you place onto a greased cookie sheet, poke an indentation into the center of each cookie with your finger. Bake at 325 degrees for 8-10 minutes, then remove from oven. Poke down the indentation again and spoon a tiny portion of jam. Replace in oven, bake another 10 minutes, or until lightly browned. Makes approximately 40 cookies.