| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | December 19 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Confectioners' sugar |
| 1 | ts | Cinnamon |
| 1 | c | Plus 2 tablespoons all-purpose flour |
| 2 | lg | Eggs; beaten lightly |
| 2 | tb | Granulated sugar |
| Vegetable oil for deep-frying |
INSTRUCTIONS
In a small bowl with a fork stir together the confectioners' sugar and the cinnamon until the mixture is combined well. In a bowl with a fork blend the flour, the eggs, the granulated sugar, and a pinch of salt until the mixture forms a dough. On a lightly floured surface knead the dough until it is soft and elastic, roll it out slightly less than 1/4 inch thick, and cut into 2-inch squares. Make a 1-inch slit through the center of each square and pull one corner of the square through the slit. In a heavy kettle heat 3 inches of the oil until it registers 375F. on a deep-fat thermometer and in it fry the cookies in batches for 1 minute on each side, or until they are pale golden. Transfer the cookies as they are fried with a slotted spoon to paper towels to drain and, while they are still warm, sprinkle them with the cinnamon sugar. Makes about 35 cookies. Gourmet December 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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