Here's a recipe that has been handed down for generations.
 
TORDILLA
 
1 cup vegetable oil
1 cup cheap red wine
1 teaspoon salt
5 cups flour
1 1/2 tablespoons sugar
5 eggs
 
Bring oil and wine to boiling point, then cool.
Beat eggs, add flour, salt and sugar.  Add wine and oil mixture.  Knead til
well blended.
 
(There is a special shape for these cookies.  But a 3/4" diameter glop that
you pinch off with your fingers will do.  If you want the special shape:
Cut pieces 3/4" size.  Roll like breadstick and cut into 1" size pieces.
With piece on index finger, roll on vegetable grater so there are
indentations on part rolled on grater, and a valley next to your finger.)
 
Drop into hot vegetable oil.  Fry til brown.  (Make sure your pan is at
least 3 inches higher than the oil as the oil will foam.)
 
Drain tordilla on paper towels.  Place in flat baking pan and cover with
honey.  The longer setting in the honey, the better.  Will keep for up to
six weeks in covered container.  Makes about 6 - 8 dozen cookies.
 
 
I also have a cinnamon batter bread recipe that is out of this world.
Makes stupendous toast.  Of course, uses honey.  And is simple.
 
Judy in Kentucky, USA