South Africans speak glowingly of SOETKOEKIES and the cookie jar. They get misty eyed with nostalgia and remember the wonderful smells of mingled spices as they wafted from the kitchen.

2	Lbs.	All-Purpose Flour
1/2	Tsp.	Baking Soda
1/2	Tsp.	Cream of Tartar
1	Tsp.	Cinnamon
1/2	Tsp.	Ground Ginger
1/2	Tsp.	Ground Nutmeg
1	C	Brown Sugar
4	Oz.	Almonds, chopped
1/2	C	Butter
2		Eggs, lightly beaten
1		Egg white, lightly beaten
1/4	C	Red wine

In a 4 quart bowl, mix the first eight ingredients together. Cut in the 1/2 cup butter as you would for a pie crust. Add the two eggs and red wine. Knead together and form into a roll two inches thick. Wrap in wax paper and refrigerate over night. Cut in 1/8 inch slices with a sharp knife. Brush with the lightly beaten egg white. Bake at 400 degrees on a greased cookie sheet for 10 to 12 minutes or until golden brown. Remove with a spatula and place on a rack to cool.