| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 23 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 3 | T | Granulated sugar |
| 1/4 | t | Salt |
| 1/2 | t | Orange flavoring |
| 1 | t | Almond flavoring |
| 3 | c | Flour, Flour softened |
| Oil, for frying | ||
| 1/2 | c | Confectioner's sugar |
| 6 | c | Flour |
| 2 | T | Baking powder |
| 1/4 | c | Sugar |
| 1 | t | Salt |
| 1/2 | c | Lard, softened |
| 6 | Eggs | |
| Oil, for frying | ||
| 1 | c | Confectioner's sugar |
INSTRUCTIONS
Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to 1/4 inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar. Chuck Ozburn Posted to MC-Recipe Digest V1 #490 by Nancy Berry <nlberry@prodigy.net> on Mar 01, 1997.
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