| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
23 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 3 |
tb |
Granulated sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Orange flavoring |
| 1 |
ts |
Almond flavoring |
| 3 |
c |
Flour |
| 2 |
tb |
Butter, – softened |
|
|
Oil, for frying |
| 1/2 |
c |
Confectioner's sugar |
| 6 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Lard, softened |
| 6 |
|
Eggs |
|
|
Oil, for frying |
| 1 |
c |
Confectioner's sugar |
INSTRUCTIONS
VARIATION
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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