Many European cultures had this type of fried cookie. This particular recipe says to tie it in a knot but it can be made pulling one end through a slit cut into the dough.
- 2 eggs
- ¼ cup white sugar
- 2 ½ tablespoons shortening
- 2 ½ tablespoons brandy
- 2 teaspoons anise seed
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup vegetable oil for frying
- ⅓ cup confectioners' sugar for decoration
- 1. In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
- 2. On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
- 3. Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
- 4. Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
- 5. Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.
serving: 6 - 7 dozen
calories: 23.9 kcal
carbohydrates: 3.4 g
protein: 0.5 g
saturated fat: 0.2 g
cholesterol: 4.4 mg
sodium: 8.7 mg
fiber: 0.1 g
sugar: 1.1 g