| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | All newly t, Cookies | 100 | Servings | |
INGREDIENTS
| 5 1/2 | c | Flour |
| 1/2 | c | Vegetable shortening |
| 2 1/2 | c | Chopped almonds |
| 1 | ts | Cinnamon |
| 1/4 | ts | Ground cloves |
| Vegetable oil for frying | ||
| 1/2 | ts | Salt |
| 1 | c | Water |
| 5 | c | Sugar |
| 3 | c | Water |
INSTRUCTIONS
DOUGH FILLING SYRUP Cut shortening into flour; add salt and water to consistency of soft dough. Roll dough very thin; cut into strips about 4 inches by 3 inches. Place on each strip 1/2 to 1 teaspoon filling. Roll lengthwise to make finger strips. Use fork to seal finger strips. Fry in vegetable oil and drain on absorbent paper. Dip in cool syrup while hot. Do not cover, so they will stay crisp. Thaktila can be frozen uncooked or cooked, as needed. Leftover syrup does not spoil and may be kept in refrigerator in airtight jar. Makes 100-120 pieces. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #751 by L979@aol.com on Aug 21, 1997
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