Italian wine cookies

A holiday favorite - but I usually cut this recipe in half because it makes a gob. Be forewarned: they are very rich in taste, dense in texture and heavy on calories.

2 eggs
1 cup sugar
1 cup vegetable or canola oil
1 1/2 cups sweet red wine
6 cups flour
1/2 teaspoon salt
3 teaspoons baking powder

Sift together flour, salt and baking powder; set aside.

Beat eggs until foamy; add sugar and beat. Add oil and wine, and mix together. Add dry ingredients just until mixed. Batter will be very stiff.

Roll into logs approximately the diameter of your little finger. Cut into 1" pieces and use a fork to scrape a little around each one - this creates a rough surface for the honey glaze to stick to.

Heat oil in deep fryer or heavy-bottomed saucepan. Fry a few at a time. Drain on paper towels.

(Alternate recipe - this one might be slightly more heart-friendly since it doesnt' involve frying them: http://www.cooks.com/rec/view/0,1818,157170-232206,00.html )

In a saucepan, combine 1 quart honey, 4 tablesppoons sugar and 4 tablespoons water. Bring to a boil and let the water evaporate. Dip wine cookies in warm honey; turn to coat and place on waxed paper to cool and harden before placing in containers to store.